Why does the egg white part, (albumine) go all creamy and foamy if it is whisked?!


Question: Why does the egg white part, (albumine) go all creamy and foamy if it is whisked!?
What the question says!.
I was just curious when I was following a recipe to make waffles!.
Yeah So!. one more time:
Why does the egg white part, (albumine) go all creamy and foamy if it is whisked!?Www@FoodAQ@Com


Answers:
Because air gets incorperated into the egg white and causes molecules to expand!. You know what Meringue is!?!? This is the beggining of meringue when the bubbles appear and turn white!.

EDIT- There is no chemical in it!. It is simply air getting into the molecules of the egg and expanding!. Nothing more, Nothing less! Although cream of tartar has been said to make them fluffier!.!.!.!.!.Www@FoodAQ@Com

When you whisk it you are adding, air which makes them fluffy!.Www@FoodAQ@Com

http://chemistry!.about!.com/od/foodcookin!.!.!.Www@FoodAQ@Com





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