The egg white is the clear liquid contained within an egg. It is the albumen of a hen’s egg. Egg whites, which are high in protein but contain no fat, are used in many cuisines as a thickener for sauces and soups, and they provide a foaming action when beaten. In some dishes they are important as an ingredient because of their ability to create lightness and fluffy texture. They are often used in desserts such as meringue and mousse; mayonnaise; custard; Hollandaise sauce; and various baked goods including cakes, cookies and breads.
Egg whites contain approximately 46 percent water, 52 percent protein (all of which is ovalbumin), and about 1 percent calcium carbonate (chalk). They are rich sources of essential nutrients such as selenium, riboflavin (vitamin B2), vitamin B12, phosphorus, zinc and folate.
The yolk is a complex mixture of lipids (fats) from the diet combined with vitamins A, D, E and K produced by the hen’s liver. The yolk contains all of the fat soluble vitamins except vitamin D. Yolks also contain choline.
Last modified: September 21, 2022