When you crack open an egg, you may notice the clear liquid surrounding the yolk. This liquid is known as the egg white, or albumen. The egg white is a rich source of protein and is commonly used in cooking and baking.

Albumen is a Latin word that means 'white of an egg,' and it is a key component in many recipes. Egg whites are often beaten to create a fluffy texture in dishes like meringues, soufflés, and macarons. They can also be used as a binding agent in dishes like meatballs and meatloaf.

In addition to its culinary uses, egg white is also used in beauty products. It is believed to have skin-toning and anti-aging properties, which is why you may see it listed as an ingredient in face masks and creams.

When it comes to nutrition, egg whites are a low-calorie, fat-free source of protein. They are also rich in vitamins and minerals, including vitamin B2, selenium, and potassium. This makes them a popular choice for those looking to add protein to their diet without consuming additional fat or calories.

If you're interested in learning more about the nutritional benefits of egg whites, you can visit Healthline's article on egg white nutrition. This comprehensive resource provides detailed information on the vitamins, minerals, and protein content of egg whites.

So, the next time you crack open an egg, remember that the clear liquid surrounding the yolk is called the egg white or albumen. Whether you're whipping up a batch of meringues or looking for a natural beauty remedy, egg whites are a versatile ingredient with a wide range of uses.

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