Egg white is the clear liquid contained within an egg, surrounding the yolk, distinct from the whole egg from which it is separated. In chickens it forms from secretions in the hen's oviduct as the egg passes through, providing protection and nutritional support for the developing embryo. It is composed of roughly ninety percent water and about ten percent dissolved protein, contains minimal fat, and accounts for about fifty six percent of the total protein found in a whole egg.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Used By
Source Barbajuan (Wikipedia)
Source Suspiro de limena (Wikipedia)
Source White cake (Wikipedia)
Sources
1. Egg white (Wikipedia)
https://en.wikipedia.org/wiki/Egg_white (allergen)Quote, https://en.wikipedia.org/wiki/Egg_white (allergen)
Egg white is the clear liquid contained within an egg.
Turrón (Wikipedia)
Used By: Turrón, Infobox main_ingredient field: Honey, sugar, egg whites, almonds or other nutsView the Source Barbajuan (Wikipedia)
Used By: Barbajuan, Infobox main_ingredient field: Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil)View the Source White cake (Wikipedia)
Used By: White cake, Infobox main_ingredient field: White sugar, white flour, egg whites, baking powder or baking sodaView the Source Suspiro de limena (Wikipedia)
Used By: Suspiro de limena, Infobox main_ingredient field: manjar blanco (milk, sugar, egg yolks, vanilla), meringue (egg whites, Oporto, cinnamon)View the Source Reader Challenges (0)
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