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.
Fat digestion does not begin until it reaches the small intestine, explains Dr. Lauralee Sherwood in her book, âHuman Physiology.â Fat Emulsification Carbohydrates and proteins dissolve in water, which allows digestive enzymes to go to work on them, but fat does not. Your liver produces a substance called bile, which is secreted into the small intestine.