Egg white holds the position of the embryo in the core (middle) of an egg shell.
no
Its both!
The egg yolk is the part of the egg which feeds the developing embryo. The egg white protects the egg yolk and and provides additional nutrition for the growth of the embryo.
EGGWHITE
If you find that you have more watery or eggwhite days than you would expect and that these often follow days or nights that you had intercourse, then you may be mistaking seminal and cervical fluid. They have similar properties because they share the same function: transporting and nourishing sperm. You will find, however, that fertile cervical fluid (eggwhite) is more clear and stretchy and shiny. It will stretch a couple of inches without breaking. Semen may be more whitish and is more likely to break when pulled. If you are in doubt and it is near your fertile time, always record eggwhite cervical fluid, even if it may be obscured by seminal fluid. http://www.fertilityfriend.com/Faqs/Distinguishing-Semen-and-Cervical-Fluid.html
The "eggwhite" part means the inside of an egg but not the yolk and the clean part just dont worry about that
The scientific name for egg white is albumen. It is a transparent, colorless liquid composed mostly of water and protein.
They are weak because they are made out of marshmellow. When they make the creation, the marshmellows get a fluffy/ sticky core making it weak.
sudocreme mixed with cornflour I've heard is good & also eggwhite helps to stop it getting any worse by creating a barrier, that's if you're talking about nappy rash? sudocreme mixed with cornflour I've heard is good & also eggwhite helps to stop it getting any worse by creating a barrier, that's if you're talking about nappy rash?
Pavlova is baked meringue primarily made from eggwhite. Therefore, it cannot be frozen. It is strictly cook-chill, although it does not need to be kept in the fridge.
Eggs contain vitamins and nutrients that are essential for healthy human body. The yolk contains cholesterol but you can eat eggwhite only if you want to remove cholesterol
The correct name for egg white is albumen. It is a clear, viscous fluid that surrounds the yolk of an egg and is rich in protein. It is commonly used in cooking and baking for its binding and leavening properties.