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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.
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What is the white bit around the egg?
It is commonly called "Egg White" the scientific term is "Albumen"
What do you call the white of a egg?
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."
Is albumen the egg white or the egg yoke?
Albumen is the egg white
Is talbumen the egg white or the egg yolk?
Albumen is the egg white
Which egg boils faster a brown egg or an white egg?
white
Which is thicker egg white or egg yolk?
Egg yolk is thicker than egg white.
Is the albumen the egg white or the egg yolk?
The egg white is called the albumen.
What is the term for the exterior of an egg?
The term for the exterior of an egg is the shell.
What the white part of the egg called?
The white part of an egg is called the (Egg white). It's also called albumen.
Is the yolk inside the egg or outside?
no, the egg yolk is just the yolk. and the egg white is just the white
Why is the albumin of an egg called 'the white' of the egg?
Albumin is a protein found in the egg whites, which give the whites their colorless appearance. The term "white" refers to the physical characteristic of the albumin forming a clear liquid when cooked, as opposed to the yolk which is yellow.
For body building which protein is better from the egg - the egg white or yolk?
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.
