So recently at school I was sitting in on the critique of the final exam for one of my classmates. His first dish was a take on ham and eggs, which included prosciutto and a sous vide egg yoke. One of the persons giving feedback was a recent graduate, who said he would have liked to see him use the egg white. Possibly an egg-white puree. Has anyone ever heard of such a thing? Am I crazy to think that a cooked protein is in no way water soluble? The student doing the cooking was extremely successful in his exam, but the suggestion of the egg-white puree has been bugging the hell out of meme.