The small white bit next to the yolk of an egg is call chalaza. This is a strand of heavy protein that helps to keep the yolk centered in the albumen (white/clear part of an egg).
This chalaza disappears as the egg get older and is more visible when you buy very fresh eggs.
It is commonly called "Egg White" the scientific term is "Albumen"
The white part of an egg is called the (Egg white). It's also called albumen.
A flamingo egg is white with a bit of gray.
The egg white is called the albumen.
the white of an egg its pretty simple:)
The white bit of your eye is called the sclera.
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.
Many people commonly call the white part of the egg, the egg white. It is technically called the albumin.
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 yolk and the egg white serve as sources of food in an egg. The yolk contains nutrients like proteins, fats, and vitamins, while the egg white consists mainly of water and proteins.