It?s been said that the egg is nature?s most perfect food ? and one of her best gifts to cooking. The proteins present in eggs have a strong binding power and the ability to induce expansion or thickening. These qualities play a critical role in thousands of techniques.

As we all know, the white and the yolk of eggs can be easily separated. This allows us to make use of the strengths of each component individually and together, as desired.

A large egg has about 76 calories: 17 from the white and 59 from the yolk. The whites are considered healthier while the yolk, though nutrient-rich, is full of cholesterol and fat.

When separating eggs, it is easier to do so when they are cold. However, the whites beat up to a higher volume when they are at room temperature. Most people separate an egg by pouring the yolk back and forth from one half of the eggshell to the other so that the white slides off into a bowl. This is not advisable as it can introduce bacteria from the eggshell pores into the egg. Instead, use your hands. Crack the egg, and let the white run through your fingers into a bowl. Beating whites to the desired consistency lets you create great desserts. Whipped egg whites are folded in with other ingredients to produce a light, airy texture like in a souffl? or mousse. Lightly beaten whites help hold ground meat, fish or vegetables and breadcrumbs together. Beating egg whites to soft peaks is an art. To check if you have soft peaks, lift the beaters out of the egg mixture; the peaks should curve over gently, like waves.

When it is required to beat the egg whites stiff as in meringues, it is best to use whites at room temperature. Beat with cream of tartar as this helps stabilise them. Then add the sugar, beating continuously until stiff peaks form.

Using whole eggs has its advantages. Quiches rise from the leavening properties of the white and get a smooth depth from the yolk. Cakes remain tender thanks to the white. Eggs are best stored in the refrigerator. Keep them in the carton as it insulates the eggs and helps maintain moisture.

mocha mousse

Ingredients: 1 cup semi-sweet chocolate, broken into pieces; 2 tsp instant coffee, dissolved in 1 tbs hot water; 4 eggs, separated; 2 tsp brandy; whipped cream

Method: Place the chocolate and coffee on top of the double boiler. Stir until chocolate is melted. Remove from heat and carefully blend in egg yolks. Beat egg whites until stiff and gently fold into chocolate mixture with brandy.

Spoon into individual serving dishes. Chill for at least 4 hours. Serve topped with whipped cream.