egg whites

Egg whites, or albumen, are the clear, viscous liquid portion of bird eggs—most commonly from domesticated chickens—that surrounds the yolk. Composed of approximately 90% water and 10% proteins, the albumen has been used in cooking for thousands of years. The protein composition changes during cooking: initially soluble proteins denature and form a network structure, transforming the liquid white into a solid. Raw egg whites contain ovalbumin, ovotransferrin, ovomucoid, and ovomucin, proteins that possess unique functional properties essential for culinary applications. The clarity and protein concentration of egg whites remain essentially constant from farm-fresh to older eggs, though older eggs separate more easily from the yolk.

Egg whites function across both sweet and savory applications as a binding agent, emulsifier, and leavening agent. In baking, whipped egg whites create meringues, soufflés, chiffon cakes, and mousses through incorporation of air, which expands during heating. They are essential in French cuisine for clarifying stocks and consommés, where the protein network traps impurities. Egg whites are whipped into cocktails like Pisco Sours and whiskey sours to create silky texture. In Asian cuisines, particularly Chinese cooking, they serve as a tenderizing marinade for delicate proteins. Raw egg whites appear in traditional desserts like zabaglione and sabayon when gently warmed.