Well, simply put, it's like slimy mucous. But mature, articulate adults would describe it a bit more tactfully by saying it is, "viscous." Also, you probably don't EVER want to use the words "slime" or "mucous" in reference to food or a meal, unless you want folks to lose their appetites.
To achieve the perfect consistency of a runny egg white when cooking, it is important to cook the egg gently over low to medium heat. This allows the egg white to set without becoming rubbery or overcooked. Additionally, using a non-stick pan and covering it with a lid can help the egg white cook evenly and retain its runny consistency.
To achieve the perfect consistency when cooking a boiled egg white, make sure to bring the water to a gentle boil before adding the egg. Cook the egg for about 7-9 minutes for a firm white with a slightly soft yolk, or 10-12 minutes for a fully cooked white. Immediately transfer the egg to an ice bath to stop the cooking process and prevent overcooking.
The dispersed medium of beaten egg is the egg white and yolk proteins that are dispersed in water. The proteins in the egg form a colloid dispersion in the water, giving the beaten egg its unique texture and consistency.
Protoplasm is transparent and jelly-like. It is the consistency of an egg white, but a bit more runny and liquid.
I'm not sure what you mean by "problem" but typically cervical discharge during ovulation has an "egg-white" consistency.
When you are ovulating, the consistency of your cervical mucus may seem like a raw egg white. It looks clear and slippery, as well. The volume of the mucus increases during ovulation.
1 tbsp ground flaxseed + 3 tbsp of water/milk = 1 egg. Stir and let stand for 1-3 minutes for it to thicken to the consistency of an egg
if it's sticky and clear (egg white consistency) then you are most likely ovulating around this time during your cycle..
It is enough egg re added to achieve a smooth paste of piping consistency.
The dispersion medium in the white material inside an egg is water. The dispersed phase is primarily proteins, such as ovalbumin, ovotransferrin, and ovomucoid. These proteins are suspended in the water medium, giving the egg white its gel-like consistency.
white
Albumen is the egg white