EGG AND SALT

Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?(Job 6:6)

What does salt do to an egg white foam?”

               Salt has a neutralizing effect on egg white proteins which increases their foamability and foam stability. When salt dissolves into the water phase of egg whites, it dissociates into sodium (positive) and chloride (negative) ions which neutralize the charges on egg proteins and increase their attraction to air bubbles.

           If you've ever whipped egg whites without any acid or salt you might have noticed that shortly after you’ve put all your heart and soul into achieving perfect peaks, a puddle of water has developed in the bottom of the bowl underneath the all the frothiness. So, next time you're whipping up a batch of chocolate soufflés or a meringue pie, remember that those tiny amounts of what seem like minor ingredients will greatly increase your chance for success! A good rule of thumb is to add 1/8 teaspoon of cream of tartar or 1/2 teaspoon of vinegar or lemon juice per egg white before beginning to whip or beat.