egg white

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egg white

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.



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...

More discussions about egg white
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References in periodicals archive ?
"Egg whites are nature's best sources of protein on planet Earth," says company founder Brad Halpern.
Beating egg whites causes the proteins to break down into fragments, trapping bubbles of air between them, producing a foam.
Apparently due to concerns that it would lose its customers, Prima Meat falsely reported to Aeon in July 2001 that the product did not contain egg white, despite the fact that it was informed by Katsumi Shokusan about the use of egg white, investigations showed.
Another interesting potential opportunity exists with egg whites, according to Larry McBee, technical services director, Rose Acre Farms, Seymour, hid.
Beat the egg whites a little, with a pinch of salt, to lighten them a tad.
FOR THE MERINGUE 1/4pint of egg whites 9oz caster sugar 1tsp cornflour 1 lime METHOD Whip egg whites and add 6oz of the sugar, whisk until a soft peak forms.
The five researchers at the CVRL's cell biology department put the yolks from chicken eggs and a surrogate egg white from a different species into a chicken egg that was 50 per cent bigger.
Next, the researchers adjusted the liquid egg white pH to 6.0, 7.0, 8.0 or 9.0.
Add parsley, egg white and salt and pepper to taste.
"The bad news is that it's not there in very high quantities." The next generation of technology should be focused on getting higher concentrations of the foreign proteins in egg whites, he says.
* When eating raw eggs became cause for concern, a number of popular dishes got pushed aside, including cloud-light chiffon pie, which depends on whipped egg whites for its volume and fluffy texture.