There is no more versatile food in the kitchen than eggs. In addition, it is an important source of protein, as well as to replace the contribution of red meat . The white is the most beneficial part, because they do not contain or fats. Egg whites contain a significant amount of water, as well as essential nutrients and amino acids for the body. It favors the correct development of muscles and helps to remineralize bones, making it ideal for children and athletes .
Similarly, whites are rich in riboflavin, niacin, potassium, selenium and folic acid among other vitamins and minerals. They also have some enzymes that are capable of creating a shield to protect the body against the action of a large number of microorganisms.Â
On many occasions the egg has been blamed for the excessive increase in cholesterol . However, nutritionists and other specialists have dismissed this idea. They say that what definitely triggers the levels of this chemical present in the blood and body tissues, is the excess of fats from fried foods, sausages or red meat.
Other properties of egg white
What are the benefits of consuming egg white mayonnaise?
It is a widely recommended dressing as a companion to breakfast or after exercising . This thanks to the high amounts of vitamins and proteins it contains, especially groups B and E. Along with this, it has antioxidant properties that help prevent cardiovascular diseases.
Another advantage of egg white mayonnaise, especially when compared to the mixes that are regularly sold in supermarkets or convenience stores, is that it delays aging. This is thanks to the fact that it boosts the production of collagen in the body , a key factor when preventing the appearance of wrinkles.
How to make a good egg white mayonnaise? 
This recipe is highly recommended, not only because it works very well as an accompaniment to appetizers or even main dishes, but also because it is a healthy alternative . On the other hand, it is very easy to do, while at the same time you get a good amount of the mixture.
Ingredients:
- 3 egg whites
- 3 teaspoons lemon juice
- 1 finely crushed garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon of white sugar
- 3 cups of olive oil. Alternatively, extra virgin sunflower oil can be used.
- Salt and pepper to tasteÂ
Elaboration:Â
- Place all the ingredients in the blender glass , with the only exceptions of oil and lemon juice.
- Gradually add a fine thread of the oil to the mixture, with the blender at low or medium speed. This process should not take more than 30 seconds.
- Add a teaspoon of lemon juice.
- Repeat steps two and three until the complete cycle is completed. At this point, the mayonnaise should already exhibit the desired creaminess .
- Check and if necessary, rectify the points of salt and pepper.
Without any kind of limitations, beyond the personal tastes of the diners, the egg white mayonnaise goes hand in hand with preparations such as baked potatoes au gratin, along with a touch of cheddar cheese.
