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.
Phacoemulsification is a modified version of extracapsular cataract extraction (ECCE) and is the most common surgical procedure for removing cataracts. As in other forms of ECCE, phacoemulsification involves removing the eye's natural lens while leaving in place the back of the capsule, which holds the lens in place.ealing and rehabilitation are faster with this procedure, and there is little, if any, discomfort. To understand how the phacoemulsification technique works, it is important to understand what a cataract is and how it interferes with vision. The eye works like a camera with two lenses.