Ever wondered what the white part of an egg is called? The white part of an egg is actually called the albumen. It is a clear liquid that surrounds the yolk of an egg and provides protection and nutrition for the developing embryo.
The albumen is made up of water and protein, with the protein being responsible for giving the egg its structure and preventing bacteria from entering through the shell. This is why the albumen is clear when raw but turns white when cooked, as the proteins denature and coagulate with heat.
Albumen is a versatile ingredient that can be used in a variety of dishes, from meringues and soufflés to omelettes and custards. It is low in fat and high in protein, making it a healthy addition to any meal.
If you want to learn more about the nutritional benefits of albumen and how to incorporate it into your diet, check out this article on Healthline.
So next time you crack open an egg, remember that the white part is called albumen and is a key component of this nutritious and delicious food!
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