| 1. | Fold in the beaten whites of two eggs .
加进两个打散的蛋清后搅匀。 |
| 2. | The grade of table eggs depends to a major degree on the firmness or gel structure of the albumen .
食用蛋的等级主要决定于蛋清的硬度或凝胶结构。 |
| 3. | Cook eggs until the yolks and whites are firm
蛋类应烹调至蛋黄和蛋清较硬为宜。 |
| 4. | Folded the beaten egg whites into the batter
把捣碎的蛋清加到牛奶面糊中搅拌 |
| 5. | Industrial extraction of lysozyme from egg white
蛋清溶菌酶的工业化提取技术 |
| 6. | Fold in the beaten whites of two eggs
加进两个打散的蛋清搅匀 |
| 7. | Study on removal of glucose in egg white by glucose oxidase
葡萄糖氧化酶法去除蛋清中葡萄糖的工艺研究 |
| 8. | Ham vegetable hearts
口蘑蛋清火腿菜心适量 |
| 9. | Poached egg in clear soup
泡蛋清汤 |
| 10. | Chicken and egg soup
鸡腿泡蛋清汤 |
