What is Egg Whites?
Egg whites are the section of the egg that surrounds the yolk. They are translucent when raw, and when cooked the loose clear substance becomes white. Egg whites can be scrambled and made into omelettes, among other uses such as acting as a binder in baked goods. In this case the egg is incorporated into the batter and not noticeable. Egg whites are used in place of the whole egg. The flavor is mild and slightly sulfurous, but pleasant.
...When egg whites are uncooked they have a slimy texture and are clear and translucent. The egg white surrounds the yolk of the egg, this is surrounded by a fragile, yet hard egg shell. Egg whites have almost no smell. When the white is raw it can be cooked, incorporated into batter and dough, or whipped into white peaks used for meringue. Sometimes egg whites are used in drinks.
...Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.