<P> Egg white is the clear liquid ( also called the albumen or the glair / glaire ) contained within an egg . In chickens it is formed from the layers of secretions of the anterior section of the hen 's oviduct during the passage of the egg . It forms around fertilized or unfertilized egg yolks . The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo ( when fertilized ) . Egg white consists primarily of about 90 % water into which is dissolved about 10 % proteins ( including albumins , mucoproteins , and globulins ) . Unlike the yolk , which is high in lipids ( fats ) , egg white contains almost no fat , and carbohydrate content is less than 1 % . Egg whites contain about 56 % of the protein in the egg . Egg white has many uses in food ( e.g. meringue , mousse ) and also many other uses ( e.g. in the preparation of vaccines such as those for influenza ) . </P>
<P> Egg white is the clear liquid ( also called the albumen or the glair / glaire ) contained within an egg . In chickens it is formed from the layers of secretions of the anterior section of the hen 's oviduct during the passage of the egg . It forms around fertilized or unfertilized egg yolks . The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo ( when fertilized ) . Egg white consists primarily of about 90 % water into which is dissolved about 10 % proteins ( including albumins , mucoproteins , and globulins ) . Unlike the yolk , which is high in lipids ( fats ) , egg white contains almost no fat , and carbohydrate content is less than 1 % . Egg whites contain about 56 % of the protein in the egg . Egg white has many uses in food ( e.g. meringue , mousse ) and also many other uses ( e.g. in the preparation of vaccines such as those for influenza ) . </P>
the white part of an egg is called
the white part of an egg is called
Egg white albumen glair / glaire
Egg white albumen glair / glaire