each egg whites

Egg whites are the clear, viscous albumen surrounding the yolk of a chicken egg (Gallus gallus domesticus). This component comprises approximately 60% of the total egg weight and consists primarily of water (about 90%) along with proteins including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. Egg whites are colorless to translucent and have minimal flavor of their own, though they acquire subtle characteristics during cooking. The proteins in egg whites denature and coagulate when exposed to heat, mechanical agitation, or acid, making them highly functional in both sweet and savory applications.

Raw egg whites contain naturally occurring compounds that have antimicrobial properties, which also serves a protective function in the egg. The whites transition from a thin, runny consistency in the outer layer to a thicker, more gelatinous consistency toward the yolk, with all sections having distinct protein compositions.

Egg whites serve essential functions across diverse cuisines as both a binding and leavening agent. In pastry work, whipped egg whites create meringues, mousses, and soufflés through the incorporation of air into their protein matrix. They are used to clarify stocks and consommés by binding impurities, coat foods for shallow or deep frying, and provide structure to angel food cakes and certain custards. In Asian cuisines, egg whites are employed in velveting techniques for meat preparation. Cocktail culture utilizes raw egg whites in drinks like Pisco Sours and Whiskey Sours to create silky mouthfeel and foam. Egg whites also serve as natural binders in meatballs, fish cakes, and forcemeats without adding richness from the yolk.