EditorialChocolate and whipped egg whites before being combined to make chocolate mousse in New York, June 20, 2022. Food styled by Frances Boswell. (Christopher Simpson/The New York Times)
EditorialEgg feature of family firm Bumble Hole Foods Ltd in Bromsgrove, Worcestershire.Egg feature of family firm Bumble Hole Foods Ltd in Bromsgrove, Worcestershire.
EditorialEgg feature of family firm Bumble Hole Foods Ltd in Bromsgrove, Worcestershire.Egg feature of family firm Bumble Hole Foods Ltd in Bromsgrove, Worcestershire.
EditorialA Lemon Meringue Pie. The specific proteins in egg whites allow them to inflate into a billowing mousse — and remain that way longer. (Kate Sears/The New York Times)
EditorialLemon ricotta pancakes in New York, Jan. 11, 2022. Food styled by Susie Theodorou. Props styled by Paige Hicks. (Jenny Huang/The New York Times)
EditorialLemon-labneh possets, finished with meringue shards and a burnt lemon powder. (Christopher Simpson/The New York Times; Food Stylist: Simon Andrews)
EditorialEgg whites after being beaten to soft peaks for a sponge cake in New York, May 20, 2021. Food styled by Laurie Ellen Pellicano. (Johnny Miller/The New York Times)
EditorialA pisco sour, which incorporates egg whites for a foamy top, in New York on March 12, 2021. Food Stylist: Chris Lanier. (Armando Rafael/The New York Times)