What is Egg white?
{{confuse|albumin}} [[File:Chicken egg01 monovular.jpg|thumb|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. {{food-stub}} [[Category:Egg|white]]