egg white


General English


  • The transparent gel surrounding the yolk of an egg which amounts to about 60 per cent of the weight of a hen’s egg. When fresh the egg white is viscous and stands high on a plate, as it ages it becomes thinner and is better for whisking.


  • noun the part of the egg which is not yellow.


  • albumin from an egg that is used in fining to clarify red wines after barrel-ageing to help remove excessive tannins