white of 1 small egg
Egg white is a high-quality protein source containing all nine essential amino acids, while being virtually fat-free and cholesterol-free. It also provides selenium, choline, and B vitamins.
About
Egg white, also called albumen, is the clear, viscous fluid that surrounds the yolk of a chicken egg (or other avian eggs). Composed primarily of water (approximately 90%) and proteins (10%), egg white lacks the lipids and cholesterol found in the yolk. When raw, it is transparent and gelatinous; when cooked through heat, acid, or mechanical action, the proteins denature and coagulate, forming an opaque, solid or foam-like structure depending on the cooking method applied.
Culinary Uses
Egg white serves multiple functions in cooking and baking due to its protein content and binding properties. In baking, it acts as a binder in batters and doughs, provides structure and lift in cakes and cookies, and is essential for meringues and soufflés where whipped egg whites create stable foam structures. In cooking, egg whites are poached, scrambled, or fried as a protein component; used in clarifying stocks and consommés; and employed in glazes and egg washes for pastries. In beverages, raw or pasteurized egg whites feature in classic cocktails such as whiskey sours and pisco sours, contributing body and silky texture.