File:Chicken_egg01_monovular.jpg · Wikimedia Commons · See Wikimedia Commons
Egg white is the clear liquid that surrounds the yolk inside an egg. It's an important part of eggs used in cooking and baking, and it contains protein and other nutrients.
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Research
12,467 papers- Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen.Food microbiology · 2016
- An insight on egg white: From most common functional food to biomaterial application.Journal of biomedical materials research. Part B, Applied biomaterials · 2021
- Recent Advances in Egg White Biotechnology, Microbiology, and Quality.Comprehensive reviews in food science and food safety · 2026
- Chicken egg white precipitates induced by water dilution.International journal of biological macromolecules · 2024
- Quantitative proteomic analysis of chicken egg white and its components.Food research international (Ottawa, Ont.) · 2023
via PubMed
Wikidata facts
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Article
A raw egg with the round orange yolk (containing the visible white chalaza) in the center surrounded by the transparent yellow egg white. Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza).
Composition