How Do You Spell EGG WHITE?

Pronunciation: [ˈɛɡ wˈa͡ɪt] (IPA)

The spelling of "egg white" can be explained using the International Phonetic Alphabet (IPA), a system for transcribing the sounds of speech. In IPA, "egg" is /ɛɡ/, with the first sound being a short "e" (like in the word "let"), and the second sound being a hard "g." "White" is /waɪt/, with the "w" being silent, and the "ai" making a long "i" sound (like in the word "right"). So when combined, "egg white" is pronounced as /ɛɡ waɪt/.

EGG WHITE Meaning and Definition

1. Egg white refers to the clear, viscous fluid that surrounds the yolk of an egg. It is often referred to as the albumen, owing to the presence of this protein-rich substance. When an egg is cracked open, the egg white is the part that spreads out, surrounding the yolk within the eggshell.

   Egg white is primarily composed of water, approximately 90%, making it a hydrating component. It also contains proteins, such as ovalbumin, ovotransferrin, and ovomucin, which contribute to its thick and gel-like consistency. These proteins are considered high-quality and easily digestible, making egg whites a popular dietary choice for individuals seeking to incorporate protein into their meals. Additionally, egg whites are low in calories and fat, as most of these nutrients are found within the yolk.

   When whipped, egg whites have the unique ability to form soft to stiff peaks, due to the presence of proteins that are capable of trapping air bubbles. This property makes them an essential component in various culinary applications, especially in baking and dessert preparations. Whipped egg whites can provide lightness, stability, and volume to dishes like meringues, soufflés, and angel food cakes. Furthermore, egg whites can be used to clarify broths or act as an adhesive in the breading process for meats or vegetables.

   Overall, egg whites are a versatile ingredient appreciated for their nutritional value, culinary applications, and functional properties in food preparation.

Common Misspellings for EGG WHITE

• wgg white
• dgg white
• rgg white
• 4gg white
• 3gg white
• efg white
• evg white
• ebg white
• ehg white
• eyg white
• etg white
• egf white
• egv white
• egb white
• egh white
• egy white
• egt white
• egg qhite
• mgg white

Etymology of EGG WHITE

The word "egg" can be traced back to Old Norse "egg" and Old English "æg", meaning "the oval body laid by chickens, ducks, etc., as food". The Proto-Germanic root "ajjaz" is also thought to be the origin, which possibly came from the Proto-Indo-European root "owyo-", meaning "bird".

The term "white" originated from Old English "hwīt", which is related to Proto-Germanic "hwitaz" and Proto-Indo-European "kweidós". It essentially meant "bright" or "shining".

So, when we combine the words "egg" and "white", it creates the compound term "egg white" to describe the clear, viscous substance present in an egg.

Plural form of EGG WHITE is EGG WHITES