And surely we know what makes up an egg: the shell, the egg white (also known as the albumen), and the yolk ... right? Not exactly. The anatomy of an egg involves so much more than the three main ...

“Egg whites mainly comprise water and proteins but more specifically albumin, which helps in pore tightening and minimization ...

However, it's actually a soluble protein called albumin that is also in egg whites. Having too much of it on your salmon could mean that it's overcooked. You can easily minimize it by soaking your ...