egg white

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egg white

n.
The albumen of an egg, used especially in cooking.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

albumen

or

egg white

a solution of protein in water which is secreted by the oviduct of birds and some reptiles. Albumen surrounds the embryo and yolk which it cushions within the shell of the egg. It is eventually absorbed by the embryo as food.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005

Patient discussion about egg white

Q. Is there any difference between brown eggs and white eggs? My fitness instructor suggested me to have brown eggs instead of white eggs so is there any difference between brown eggs and white eggs?

A. I have to agree with you. Never heard of any difference between the two and it doesnt sound reasonable that one is better to your health than the other...

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Put a measure of Pisco into a cocktail shaker along with some ice, a measure of freshly squeezed lime juice, the white of an egg and a teaspoonful of icing sugar.
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Top that up with two measures of lime juice, and then add one part icing sugar, and the white of an egg.