The white of an egg is in three layers: an outer layer of thin white, a layer of thick white, richer in ovomucin, and an inner layer of thin white surrounding the yolk. The ratio of thick to thin white varies, depending on the individual hen. A higher proportion of thick white is desirable for frying and poaching, since it helps the egg to coagulate into a small firm mass instead of spreading; thin white produces a larger volume of froth when beaten than does thick.
Albumen The white part of the egg surrounding the yolk.
Glair
Albumen; it is usually referred to as egg white, though.
Albumen
albumin
It is commonly called "Egg White" the scientific term is "Albumen"
Egg white glaze is not called by any other term, however, in American usage, it is not normally called "egg white glaze." When used in recipes, the list of ingredients would include "1 egg white," or "1 egg white beaten with 1 Tablespoon water." The directions would say something such as: "Brush top crust with slightly beaten egg white."
white
Albumen is the egg white
Albumen is the egg white
Egg yolk is thicker than egg white.
The egg white is called the albumen.
The white part of an egg is called the (Egg white). It's also called albumen.
The egg white is called the albumen.
no, the egg yolk is just the yolk. and the egg white is just the white
The best part of the egg is the white, the yolk is too fatty and does not have as much protein as the egg white.
Any raw egg white.