Definition

1. Noun:
   • The clear, viscous liquid surrounding the yolk of an egg: "egg white" refers to the transparent, gelatinous substance that becomes white and opaque when cooked. It is rich in protein, primarily albumin, and serves to protect and nourish the yolk.

Usage

• As a noun: The term "egg white" is used to identify the specific part of an egg. It is typically used in singular form when referring to the substance in general or in plural form ("egg whites") when referring to the whites from multiple eggs.
  • For this recipe, you need to beat the egg white until it forms stiff peaks.
  • She carefully separated the egg white from the yolk.

Advanced Usage

• "To whip/beat egg whites": To agitate egg whites vigorously with a whisk or mixer to incorporate air, causing them to increase in volume and form a foam.
  • The key to a good meringue is to whip the egg whites properly.
• "Stiff peaks": A culinary term describing the stage when beaten egg whites hold their shape firmly when the whisk is lifted.
  • Beat the egg whites until stiff peaks form.

Variants and Related Words

• Albumen (n): The technical or scientific term for egg white, referring to its protein content.
  • Albumen is the primary protein found in egg white.
• White (n, informal): A common shortened form used in cooking contexts.
  • Add the whites from two eggs to the mixture.

Synonyms

• Albumen: The principal protein component of egg white.
• (The) white (of an egg): A common descriptive synonym.

Related Phrases

• Egg white omelette: An omelette made using only egg whites, often for a lower-fat meal.
  • He ordered an egg white omelette for breakfast.
• Egg white powder: Dehydrated egg whites, often used in baking or food manufacturing.
  • The recipe calls for reconstituted egg white powder.

Noun

1. the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
   • she separated the whites from the yolks of several eggs