Egg White

DairyAllergen: EggNot vegetarianNeutralCleanDelicateSulfurousAiry

Nutrition (per 100 g)

Calories: 52
Protein (g): 10.9
Fat (g): 0.2
Carbs (g): 0.7
Fiber (g): 0
Sodium (mg): 166

Mostly water and protein with minimal fat and carbohydrate. Values can differ slightly between fresh, pasteurized, and dried forms.

Storage

Room temp: up to 0 days
Refrigerated: up to 4 days
Frozen: up to 365 days

Egg white is the clear, viscous liquid that surrounds the yolk of a chicken egg. When whipped it forms stable foams that bake into crisp, glossy meringues, and it also binds, clarifies broths, and lightens batters and cocktails. Flavor is clean and faintly sulfurous, and it sets when heated into an opaque, tender gel. Sold as fresh separated whites, pasteurized liquid, or dried powder; not considered vegetarian in some diets though ovo-vegetarians include it.

Cooks across Europe, the Middle East, and East Asia have used beaten egg whites for leavening and fining for centuries, with classic meringues codified in early modern European pastry. Industrial pasteurization and drying enabled widespread commercial liquid and powdered whites, now standard in bakeries, bars, and food processing.