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.
To get a stable, permanent emulsion, you need to use something to hold the drops of opposing liquid together and prevent them from separating. This something is called an emulsifying agent. And this agent is like a mutual friend who holds the oil-based liquid in one hand and the water-based liquid in the other.It creates a chemical bond with each liquid and becomes a bridge between them. The most common emulsifying agent is an egg yolk, as in mayonnaise and hollandaise sauces.ere we go! At its most basic, an emulsion is a suspension two liquids within each other that would not naturally mix. Think of a liquid--a cup of vinegar, for instance--as made up of millions of tiny droplets.