albumen [al-byoomuh n] noun

albumen egg white

The egg white, which is the almost-clear part of the egg surrounding the yellow yolk. Egg whites are often used in meringues, sponge cakes and meringue-based buttercream recipes. This is the protein-rich part of the egg. (see chalaza).


Bakepedia Tips

Egg whites are often whipped to create loft and volume in baked goods.

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