Äggvite

Äggvite, also known as egg white, is the clear liquid contained within an egg, surrounding the yolk. It is primarily composed of water, with about 90% of its mass being water and the remaining 10% being proteins. The main protein in egg white is albumin, which is responsible for its characteristic viscosity and its ability to coagulate when heated.

When raw, egg white is viscous and translucent. Upon cooking, the heat causes the protein molecules to denature and cross-link, forming a solid, opaque white structure. This process is known as coagulation. Egg white is a good source of protein and contains trace amounts of minerals such as potassium and sodium. It is low in fat and carbohydrates.

In culinary applications, egg white is used in a variety of ways. It is a key ingredient in meringues, soufflés, and macarons due to its ability to trap air and create a light, airy texture when whipped. It is also used as a binder in some recipes and can be used to clarify broths and stocks. In some dietary contexts, egg white is consumed separately from the yolk to increase protein intake while minimizing fat and cholesterol. The leavening properties of whipped egg whites are utilized in baked goods.