Heat the olive oil in a large skillet. Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes. You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available.
Egg whites help emulsify fats and water-based liquids in certain recipes. Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water.
An emulsifier consists of hydrophilic (water-soluble) part and lipophilic (oil-soluble) part. When an emulsifier is added to a mixture of water and oil, the emulsifier is arranged on the interface, anchoring its hydrophilic part into water and its lipophilic part into oil. On the interface of water/air or oil/air, emulsifiers are arranged, reducing interfacial tension of them and making them easy to be mixed. In other words, the force to separate the oil and water turns weaker, ending up with oil and water easily get emulsified.