egg white
Quick Summary
Egg white, also known as albumen, is the clear liquid part of an egg used in cooking. It is primarily composed of protein and water, with about 10.52 grams of protein and 87.81 grams of water per 100 grams. Unlike the yolk, egg whites contain no fat or cholesterol.12
When beaten, egg whites can create stable foams, making them essential for baked goods like meringues and angel food cakes. They contribute to the structure, volume, and texture of these items. Egg whites are available in fresh, dried, or frozen forms for culinary use.34
Ask Britannica AI about this topic
Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.
leavening agentAir and steamEgg white is well suited to this purpose because it produces voluminous and strong foams that retain their expanded structure when dried by the baking process. Egg white is used in such baked products as angel food cake, chiffon cakes, and sponge cakes. Gluten, the…
Read MoreEgg white is well suited to this purpose because it produces voluminous and strong foams that retain their expanded structure when dried by the baking process. Egg white is used in such baked products as angel food cake, chiffon cakes, and sponge cakes. Gluten, the…
Read More
bakingFoams and spongesThe albumen of egg white, a protein solution, foams readily when whipped. The highly extended structure has little strength and must be supported during baking by some other protein substance, usually the gluten of flour. Because the small amount of lipids in flour tend to collapse the albumen…
Read MoreThe albumen of egg white, a protein solution, foams readily when whipped. The highly extended structure has little strength and must be supported during baking by some other protein substance, usually the gluten of flour. Because the small amount of lipids in flour tend to collapse the albumen…
Read More