egg whites

Egg whites, also known as albumen, are the clear, viscous part of an egg surrounding the yolk. Composed mainly of water (about 90%) and proteins, they contain minimal fat and no cholesterol. When whipped, egg whites trap air, creating a foam used to add lightness to baked goods and desserts. They are a rich source of high-quality protein, providing essential amino acids. Egg whites are versatile in cooking, used in dishes like meringues, soufflés, and as a protein supplement, offering nutritional benefits without the fats found in the yolk.