Egg White
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This part of the egg, the clear liquid egg white, also known as the “glair/glaire,” or scientifically as the Albumen (from Albus the Latin word for white), comprises ⅔ of the egg and consists mainly of about 15% proteins dissolved in water (which is 90% of the egg whites weight).  

The albumen is actually comprised of two parts: a thick inner part that surrounds the Yolk and a thinner outer part that surrounds the inner part. The egg white’s natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo.

Culinary Uses

Egg whites are used extensively in cooking; in egg white Omelets, Mousse, Egg White Foams, Garnishes and even as a Egg Wash in Baking. There are even some specialty egg white products available, such as liquid egg whites, that are lower in fat and cholesterol or dried egg whites for decorating Cakes.

Nutritional Value USDA
EGG,WHITE,RAW,FRESH
Amount Per 100g
Calories 52
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
7%
Sodium 166mg
3%
Potassium 163mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
Sugars 0g
Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

As such it contains over half of the eggs protein (around .176 ounces on average per egg) which allows egg white to form foam and aerate in dishes. It also contains riboflavin, sulfur and on average about 15 Calories. Unlike the egg yolk, it contains only trace amounts of fat and no cholesterol.

Most common egg allergies are actually reactions to the egg white, but don’t play probabilities with an allergy, check with your diners about what they can and cannot eat.

There is sometimes confusion between Album-“E-n and Album-“I-n and they are not just typos or bad spelling. Albumen, as noted, above refers to the egg white. Albumin refers generally to a category of proteins that are water soluble, moderately soluble in concentrated salt solutions, and that coagulate when exposed to heat. Substances containing albumin, such as egg white, are called albuminoids

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes