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The Amazing Science of Egg Whites | What's Eating Dan? [VIDEO]

By Cook's Illustrated Published

Egg whites don't get a ton of love. Watch and learn why they deserve more attention.

Welcome to What's Eating Dan?, a digital video series starring Cook's Illustrated editor in chief Dan Souza. In this episode, Dan digs into the science of egg whites, an ingredient often viewed merely as a protein-packed diet food. Watch as Dan teaches you how to use their components of water and protein to your advantage.

You can connect with Dan on Facebook, Instagram, or Twitter. Subscribe to our YouTube channel and never miss a new episode.

Whip up some whites for these top picks from editors:

Recipe Whiskey Sour

A classic with a convenient, foamy twist.

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Individual Mango, Kiwi, and Blueberry Pavlovas with Whipped Cream

Recipe Mango, Kiwi, and Blueberry Pavlova with Whipped Cream

Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.

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Classic Meringue Cookies

Recipe Classic Meringue Cookies

These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.