0 the inside part of an egg that surrounds the yellow yolk and becomes white when it is cooked -- æggehvide
When an egg white is added a champagne saucer is preferable; the silky foam clings more pleasingly to the curved glass.
It is mainly prepared with a mix of egg white and gum arabic.
The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
An essential element of the oxygen cocktail is the foaming agent, such as gelatin egg white or liquorice.
Initially, oxygen cocktails were made with egg white.
The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier.
This part of the oviduct is lined with glands that secrete the components of the egg white.
Some people will be allergic to proteins in both the egg white and the egg yolk.
