Egg white

Egg. The clear part is the egg white. The yellow part is the egg yolk.

The egg white, also known as albumen, is the clear liquid part of the egg. The yellow part is called the egg yolk. The egg white holds the egg yolk in place. Most of the egg white is water. It is low in calories. They are high in protein. They can be whipped into a foam. The egg white foam is used to make many things like mousse and meringue. They are also used in baking.

It is rich source of protein without high calorie or fat/cholesterol intake.

Other Languages
العربية: بياض البيض
বাংলা: সাদা ডিম
български: Яйчен белтък
Boarisch: Oagloa
català: Clara d'ou
čeština: Bílek
Deutsch: Eiklar
emiliàn e rumagnòl: Biuda
English: Egg white
español: Clara de huevo
Esperanto: Ovoblanko
euskara: Zuringo
français: Blanc d'œuf
galego: Clara de ovo
한국어: 흰자
Bahasa Indonesia: Putih telur
italiano: Albume
Limburgs: Eiwit (ei)
Bahasa Melayu: Putih telur
Nederlands: Eiwit (ei)
日本語: 卵白
norsk: Eggehvite
português: Clara do ovo
srpskohrvatski / српскохрватски: Bjelance
Basa Sunda: Endog bobodasna
svenska: Äggvita
українська: Яєчний білок
粵語: 蛋白
中文: 蛋白