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I am trying to boil egg white. It's around 500gr. How to boil it properly?
In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw up since the water is able to reach the egg. This method also time consuming because the container is not hot enough. It also hard to clean after I do this.
Are there better method for me to do this? The method should ensure the egg safe to eat (no salmonella). I dont want to use plastic to boil it.
You could microwave it, put the whites in a glass container with a loose lid and blast it, the texture will be very similar to a boiled egg. You might have to check from time to time for doneness.
It will harden in the shape of the container if you don't "scramble" it every 30s, and it might also explode from the steam trying to escape (hence the cover). Brush some oil in the container to make sure the whites don't stick.
Personally for that much egg I'd just cook them in a pan like an omelet, it's much less trouble.
You could bake the egg whites in a nonstick baking dish at 150 °C/300 F, eventually coating it with a little vegetable oil or nonstick spray (I don't like that personally), as this Quora answer suggests.
As the method you are describing is actually steaming rather than boiling:
There are two components in the question that are relevant to the answer: volume and sticking
For the volume, what you actually need is a container that will allow you to cook the egg white evenly in a relatively thin layer of about 2-3 cm (1 inch) depth, so as to increase the surface area:volume ratio. To do this you need a large flat plate shaped container (similar shape to the one in the link) rather than a deeper pot. This allows much more exposure of the egg to the heat from the steam and subsequently lowers cooking time and evenness. You need to be able to suspend this over the water, so you need a large saucepan or wok with corresponding lid to hold the plate you are using and trap the steam so that the egg can cook. You also need a trivet to raise the plate with the egg out of the water, where it can steam rather than boil in the water. Something like the one in this link is best, in my opinion.
With regards to the sticking - there's not a whole lot that you can do about this other than use a non-stick pan or a seasoned iron dish. You can use a thin layer of oil (if you see it running you've used too much) over the surface of the dish to aid in stopping sticking, but I have found this to have varying success.
