White of egg, commonly known as egg white or albumen, refers to the clear substance that forms part of an egg once the shell has been removed. It is located between the yolk and the shell membrane, and represents approximately two-thirds of the egg's total weight. Egg white consists mainly of water (about 90%) and proteins, with traces of minerals, vitamins, and other nutrients.
The primary protein found in egg white is called albumin, which gives it a viscous, gelatinous texture when raw and a solid, opaque appearance when cooked. Albumin contains essential amino acids and provides a valuable source of protein in the human diet. Due to its high protein content and low calorie count, egg white is often favored by individuals seeking to incorporate a lean source of protein into their meals, such as athletes and those following low-fat diets.
Egg white is highly versatile and is used in various culinary applications, ranging from baking to cooking and as a binding agent in recipes. It can be whipped into firm, fluffy peaks to create meringues or used as a leavening agent in certain baked goods. Additionally, egg white's coagulating properties make it valuable for clarifying soups, broths, and beverages. It should be noted that some individuals may experience allergic reactions to egg white, with symptoms including hives, swelling, and difficulty breathing.
