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:
“The egg is back. The egg is back.”
—Jean-Bertrand Aristide, Haitian president. New York Times, p. 10A (September 6, 1994)
“The remnant of Indians thereabout—all but exterminated in their recent and final war with regular white troops, a war waged by the Red Men for their native soil and natural rights—had been coerced into the occupancy of wilds not far beyond the Mississippi.”
—Herman Melville (1819–1891)