eggwhite

Egg white, or albumen, is the clear, viscous layer that surrounds the yolk inside a chicken egg. It acts as a protective layer and contributes moisture and protein to the egg’s contents. In raw eggs it comprises mainly water with a smaller amount of protein and trace minerals.

Composition and properties: About 90% water and 10% protein, with relatively little fat or carbohydrate. The principal proteins include ovalbumin, ovotransferrin (conalbumin), ovomucoid, ovomucin, lysozyme, and avidin. The pH of fresh egg white is slightly alkaline, typically around 7.6 to 8.0, and it becomes more alkaline as the egg ages. When heated, egg white proteins denature and coagulate, forming a firm network that sets at roughly 60–65°C (140–149°F). Beaten egg whites trap air, creating foams used in numerous desserts and baked goods.

Culinary uses: Egg whites are valued for foaming properties, which underpin meringues, soufflés, angel food cakes, and light mousses. They also clarify stocks, bind ingredients, or add structure to baked products while keeping a lower fat content than yolks.

Nutrition and allergens: A 100 g portion of egg white provides about 11 g of protein, 0.2 g of fat, and around 52 calories. Egg whites contain allergens (egg white proteins) and can trigger reactions in sensitive individuals. They contain no cholesterol and minimal carbohydrate.

Safety and storage: Raw egg whites may carry Salmonella; safe handling includes refrigeration and cooking, or using pasteurized products. Fresh liquid egg whites can be stored refrigerated for a limited time, while dried or powdered forms extend shelf life. Pasteurized liquid egg whites are widely available as a convenience product. Variants from other birds exist but differ in composition.