Glair
When used as an adhesive by bookbinders, egg white is referred to as "glair." Glair is made by beating the egg white until frothy and is valued for its clarity and strong adhesive properties, making it suitable for various binding and repair tasks in bookmaking. Its use dates back centuries, particularly in traditional bookbinding practices.
GLAIR
It's called "glair".
The white part of an egg is called the (Egg white). It's also called 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."
The egg white is called the albumen.
the white of an egg its pretty simple:)
its called albumen
Egg white
Well, sweetheart, the yellow part is called the yolk, and the white part is called the egg white. It's as simple as that. No need to complicate things, darling.
It is commonly called "Egg White" the scientific term is "Albumen"
Many people commonly call the white part of the egg, the egg white. It is technically called the albumin.