Egg White

What Is Egg White?

Egg white is the part surrounding the yolk that is clear and jelly-like when raw and turns white when cooked. It is made up largely of water and protein; it contains no fat or cholesterol.

When whipped, it traps air and expands in volume, forming a foam-like meringue; this property makes it an important ingredient in meringues, soufflés, and light cakes. It is also frequently used separated from the yolk.

Nutritional Values of Egg White

Egg white is a low-calorie food, providing around 52 kcal per 100 g, nearly fat-free, and rich in protein (around 11 g); it contains no cholesterol. This makes it a good choice for those limiting fat and cholesterol.

How Should Egg White Be Consumed?

With its fat-free, protein-rich composition, egg white can be part of a balanced diet; however, like any egg product, raw consumption carries a salmonella risk, so it should be thoroughly cooked before eating. Pasteurized egg white products are also available.

This information is general; egg white is a food, not a substitute for medical treatment.

How Is Egg White Separated and Chosen?

The white of a fresh egg is firm, jelly-like, and clear; using a fresh egg is important for a clean separation from the yolk. Watery, bad-smelling white, or white with yolk mixed in, may not whip well, especially for beating.

• Fresh egg white should be firm and clear
• No yolk or fat should be mixed in
• The whipping bowl should be clean and grease-free

How Is Egg White Stored?

Separated egg white can be stored in the fridge in a sealed container for a few days; it can also be frozen for longer storage. Thawing it thoroughly and checking freshness before use is recommended.

Using Egg White in the Kitchen

Egg white is used most in meringue, soufflé, light cakes, some doughs and foamy desserts; it's also used as a lighter option in omelets-menemen. For its whipping property, it's beaten in a clean, grease-free bowl, usually with a pinch of salt/lemon.

Why Does Egg White Foam?

The proteins in it trap and stabilize air bubbles during whipping; this is what allows the white to expand into a foam-like meringue. Fat and yolk can disrupt this foaming.

Frequently Asked Questions

Is egg white eaten raw?

It's not recommended raw due to salmonella risk; thorough cooking or using a pasteurized product is safe.

Why didn't my egg white foam?

Fat or yolk present in the bowl or the white prevents foaming; a clean, grease-free bowl and white free of yolk contamination produce better foam.

Can egg white be frozen?

Yes; separated white can be stored frozen and used after thawing. This is a practical method for leftover whites.