Many people commonly call the white part of the egg, the egg white. It is technically called the albumin.
The whites.
the yellow part of an egg is called the yolk, and the white part is called the egg white also called the albumen.
The twisted strand in the egg white that anchors the yolk is called the chalazae. There is no health risk in eating this part of the egg.
egg whites
The green part
The white part of an egg is called the (Egg white). It's also called albumen.
The yolk is the yellow part and the surrounding matter, clear gel like substance is call albumen.
the white of an egg its pretty simple:)
The white, or ablumin part of the egg.
The egg white is the albumen or white part of the egg - hence, "egg white". It is clear/transparent until heat is applied, when it turns white.
Egg white
The small white bit next to the yolk of an egg is call chalaza. This is a strand of heavy protein that helps to keep the yolk centered in the albumen (white/clear part of an egg). This chalaza disappears as the egg get older and is more visible when you buy very fresh eggs.
There is no carbs in egg White or indeed and part of the egg. (I don't know about the shell.)