Egg White

Egg white is the clear, protein-rich part of an egg that surrounds the yolk. It is composed mainly of water and albumin, which causes it to coagulate and firm up when heated or whisked. In the kitchen, it is an essential ingredient, it is whipped into stiff peaks for meringues, soufflés, angel food cake and sponge cakes, and used as a leavening agent or binder. Raw egg white is also used to clarify stocks and broths. Unlike the yolk, it contains no fat or cholesterol, making it popular among those on a diet or athletes. Store in the fridge and use within two days.