each egg white

Egg white, also known as albumen, is the transparent gelatinous substance that surrounds the yolk within a bird egg, most commonly that of the domestic chicken (Gallus gallus domesticus). The egg white comprises approximately 90% water and 10% proteins, with key proteins including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. Raw egg white is viscous and colorless to pale yellow; upon heating, it denatures and coagulates into a firm white solid, a property fundamental to its culinary applications. The flavor is neutral and slightly nutty when cooked.

Egg whites vary slightly depending on poultry species and diet, though chicken egg whites remain the standard for culinary use. The white naturally separates from the yolk when the egg is cracked, though commercial separation is also available.

Egg whites serve as a versatile binding, leavening, and emulsifying agent across diverse cuisines. When whipped, their high protein content allows them to incorporate air and form stable foam, essential for meringues, mousses, soufflés, and chiffon cakes. They are used as a clarifying agent in consommés and aspics, and as a binder in force meats, croquettes, and fish preparations. In Asian cuisines, egg white is used in velvet marinades for tender poultry and seafood; in European cuisine, it features in egg-based sauces and custards. Egg whites also function as a protective coating in egg-wash applications for pastries and baked goods.