egg white

white liquid part of an egg (as opposed to the yellow yolk)

Albumen redirects here. This should not be confused with albumin, a kind of protein. In botany, the term albumen refers to the endosperm inside a plant seed.Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have also come to have many culinary and non-culinary uses for humans.
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An egg(jamie rolands) is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein.
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Noun
1. the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
(synonym) albumen, ovalbumin
(hypernym) ingredient, fixings
(part-holonym) egg, eggs

Synonyms and related words:
albumen, batter, bonnyclabber, butter, caviar, clabber, cornstarch, cream, curd, dough, egg, eggshell, fish eggs, gaum, gel, gelatin, glair, glop, glue, gluten, goo, gook, goop, gruel, gumbo, gunk, jam, jell, jelly, loblolly, molasses, mucilage, mucus, ovule, pap, paste, porridge, pudding, pulp, puree, putty, rob, roe, semifluid, semiliquid, size, soup, spawn, starch, sticky mess, syrup, treacle, vitellus, white, yellow, yolk,