egg white


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egg white

n.
The albumen of an egg, used especially in cooking.

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.

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...

More discussions about egg white
References in periodicals archive ?
5 Pour in the egg white mixture, then add the cherry tomatoes and basil immediately.
Evaluation of the dielectric properties of the egg white and egg yolk with respect to frequency and temperature and subsequent modeling is mandatory to facilitate better designing of the pasteurization equipment.
But now, researchers have found that they can eliminate allergic reactions to eggs in some children through the careful administration of powdered egg whites.
Stir in 1 tbsp of the remaining egg white and then fold in the rest.
Did you know that egg whites can grow eight times their original size when they're whipped or beaten?
And, while crystalline egg white requires pre-soaking for six hours, NUTRILAC BK-9250 can be put to work immediately.
In each of 16 trials, researchers used unpasteurized liquid egg white from a local egg-breaking plant containing approximately 6.
For the crystallized lemon balm: Brush leaves with egg white and coat with sugar.
The four varieties are Turkey Sausage, consisting of turkey sausage, egg white, and cheese on a whole grain muffin; Canadian Bacon, offering Canadian bacon, egg white, and cheese on a honey wheat muffin; and Black Forest Ham, featuring Black Forest ham, egg white, and Swiss cheese on a whole grain muffin.
Eggology, the leading all natural egg white company, has introduced a new line of ice cream called "Cool Cravings," featuring fresh egg whites instead of yokes for higher protein, The egg whites also give the ice cream a naturally sweet taste and a lighter texture, according to Eggology.
In another shallow bowl, stir together the egg white and water.
Whole egg foams and egg white foams can be used to leaven baked goods such as sponge cakes and souffles.