the white of an egg its pretty simple:)
The other name for egg white solution is Albumin.
No
Albumen
the chunky white thing that comes off and its part of the umbelico cord
The white part of an egg is often referred to as the "albumin" or "Glair". Albumen is actually the major protein constituent of the egg white. The albumin surrounds the yolk. The egg white makes up approximately 2/3 of the total weight of the whole egg and is made up of water, proteins (albumin), trace minerals, vitamins and glucose.
Another name for albumin is serum albumin.
Albumen is the egg white
Albumen is the egg white
white
Egg white is the common name for the clear liquid (also called albumin/albumen or glair(e)) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.
The chalaza in an egg is a rope-like, white "thing" that you might find in a scrambled or fried egg. If you look carefully, you can see it in a raw egg. What is does is it stabilizes or suspends the yolk, so that in a fresh egg the yolk floats in the middle of the albumin (egg white). When candling an egg, one thing you look for is that the yolk of an older egg will be near the shell and definitely visible. In a freshly laid egg, the you see a "shadow" of the yolk, and as you twirl the egg, the chalaza keeps the yolk in the center and away from the shell.
Egg yolk is thicker than egg white.