The egg white, also known as albumen, is the clear liquid part of the egg.
The yellow part is called the egg yolk. The egg white holds the egg yolk in place. Most of the egg white is water. It is low in calories. They are high in protein. They can be whipped into a foam. The egg white foam is used to make many things like mousse and meringue. They are also used in baking.
It is rich source of protein without high calorie or fat/cholesterol intake.
This article uses material from the Wikipedia Simple English article Egg white, which is released under the Creative Commons Attribution-ShareAlike 3.0 license ("CC BY-SA 3.0"); additional terms may apply (view authors). Content is available under CC BY-SA 4.0 unless otherwise noted. Images, videos and audio are available under their respective licenses.
®Wikipedia is a registered trademark of the Wiki Foundation, Inc. Wiki Simple English (DUHOCTRUNGQUOC.VN) is an independent company and has no affiliation with Wiki Foundation.