When cracking open an egg, you may notice two distinct parts: the yolk and the white. The white of an egg, also known as the egg white or albumen, is the clear liquid that surrounds the yolk. It makes up about 60% of the total weight of an egg and is rich in protein.

But what exactly is the white of an egg composed of? The primary component of egg white is water, which makes up about 90% of its total weight. The remaining 10% is made up of protein, primarily albumin. This protein is what gives the egg white its gel-like consistency when cooked.

When eggs are cooked, the proteins in the egg white denature and coagulate, turning from a clear liquid to a solid white. This is why egg whites become opaque and firm when cooked, whether they are boiled, fried, or baked.

Aside from its protein content, the white of an egg also contains other nutrients such as riboflavin, niacin, magnesium, potassium, and sodium. It is low in calories and fat, making it a popular choice for those looking to add protein to their diet without consuming too many calories.

Egg whites are often used in cooking and baking for their ability to add structure and volume to recipes. They can be whipped into stiff peaks to make meringues, used as a binding agent in meatballs or meatloaf, or folded into batter for light and fluffy cakes and soufflés.

For more information on the nutritional content and uses of egg whites, you can visit eggnutritioncenter.org. There, you will find detailed information on the benefits of including egg whites in your diet, as well as tips for cooking with egg whites.

In conclusion, the white of an egg is a versatile and nutritious component of this common kitchen staple. Whether you enjoy them scrambled, fried, or baked into a delicious dessert, egg whites are a healthy and delicious addition to any meal.

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