egg whites + cream of tartar?
922705
There is no reaction, per se. Meringue is like an emulsion of egg whites and air, a foam. The cream of tartar acts as an emulsifying agent. makes the foam more stable.
196240
cream - a cross between yellow and white
1155740
egg... there are fish eggs before chicken eggs
265450
black and white cream, my great grand mother used it my grandmother, my mother and so on. try the maxy's stores. it's about $2. It's a small round container.
378712
Since egg yolk and egg white is nutrients for developing a chick, there is no way it can help you lose weight. Egg white is rich in protein and egg yolk is rich in nutrients such as fat, carbohydrates etc. Taking in too much will NOT help you lose weight. Instead it will raise your Cholestrol level and your weight!
744039
bacon and eggs, red meat and pasta
1045454
Peanut butter....lots of it and white bread.............it work
931430
Fudge and whipped cream.\n1000
283734
how do i like my eggs...
268960
hehe... its an egg!\n(and i am the theif XD)\n\nI dunno, i just see the words white and gold and i just think an egg. thats just me. o_O\n\ngood riddle!
347349
None!\n\nSo make it an ice cream float - instant protein increase!\n\nYum.
1006627
well...i'm not really an egg person. however, when i do....scrambled...with sausage! :)
915342
no. it depends on what you put on them that counts.\n\nI replace the sour cream with cottage cheese\nAdd steamed vegtables and you have a well balanced meal
410583
i got a peanut butter mealt-away egg..\n\nim wondering about the guy who answered you thats straight above me though.. i'd be willing to bet he had a bit to much of grandpa's cough syrup... LOL
735042
I'll address this as a formal type of trial, kind of give you the extremes first, and you'll need to tone it down to the level that you're looking to do.  \n\nFirst, and I'd say most importantly, you need to do this to much more than one egg.  What your teachers will be looking for is a stistically signifigant amount.  If you do one, your answer is 100% one way or the other, which isn't too helpful.  \n\nSecond, I would do each egg in "regular" water first.  Since, when they were boiled, they were already exposed to that type of water, there isn't much chance of them being contaminated in any way.  I would then make a chart something like this\n\nEgg #   |  Floated in norm...  |  Floated in salt...  \n   \n     1                        no                       yes\n\netc.\n\nYou'll want to, in some way, be able to compare these, so that you can quantify your results.  For example  "85% of the eggs tested were more boyant in salt water than in normal water..."  \n\nWays to improve\nThe only big thing I can think of here, with out changing this to a general which liquid is most bouyant, is be consistant.  Check and make sure that the water levels are close, you don't want 6 inches of salt water and only 4 of normal.  Check the temperature of the water, if one is hotter it will help its bouyancy.  Make sure to use the same mixture of salt to water each time, if you use more than one container.  And consider using bottled water, probably not necessary at all, but tap water has a lot of other stuff in it.  \n\nMost importantly, write down everything you do.  Say you checked the water temp.  Tell them that the ratio of salt to water was the same every time (and what it was).  The more details you give them, the more through you show yourself to be.  Have fun, maybe you can make egg salad after you're done!
31159
Polystyrene egg box.\nDistribute the quarters in the eggcups evenly to avoid capsize.
726198
anchovies and raw eggs.... no joke\nsounds gross but it works