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Wikipedia
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 also of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.
[edit] About Egg White
The white from 1 large hen egg (minus the yolk) contains 16 calories per 33g serving and 4g of protein with no (only trace amounts of) fat or Cholesterol and only 55mg of sodium.
This is a much healthier alternative than the whole egg which contains 71 calories per 50g serving, 6g protein, 5g fat (2g saturated), 211mg cholesterol, and 70mg sodium (still, no carbohydrates either way).
Egg whites are essentially all protein and provide structure in baked goods.
Egg whites also add a frothy, creamy texture to cocktails and help enhance the aroma of other ingredients. They were a popular pre-prohibition addition to drinks, but fell out of favor with the salmonella scare in the 80's and 90's; the odds of catching salmonella from egg whites are fairly slim.
Recipes With Egg White
Chocolate, Confectioners' Sugar, Egg White, Lemon Juice, Shredded Wheat
Egg White, Water
Egg White, Milk, Vegetable Oil
Egg White, Milk
Anisette, Brandy, Egg White
