Egg white is the common name for 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 either 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 primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
Read more about Egg White: Composition, Egg White Foam, Health Issues, Uses
Famous quotes containing the words egg and/or white:
“Better half an egg than an empty eggshell.”
—Estonian. Trans. by Ilse Lehiste (1993)
“He [Roosevelt] has made some speeches that indicate that he is going quite beyond anything that he advocated when he was in the White House, and has proposed a program which is absolutely impossible to carry out except by a revision of the Constitution.”
—William Howard Taft (1857–1930)