Egg white
The clear part of an egg, mostly water and protein, which whips into foams for meringues and lightens cakes.
- Baking ingredients and additives
Also called: albumen
A large egg white weighs about 30 g and is about 90% water and 10% protein. Whites set at about 140 to 150°F (60 to 65°C). Separated whites keep for several days in the refrigerator or can be frozen.
Whites separate most cleanly from cold eggs, but whip best at room temperature. Carton egg whites are pasteurized and may whip less well.
Bake it at VanillaGoods
- RecipeCranberry chiffon pie filling
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- RecipeOrange chiffon pie filling
- Kids KitchenScience 05 egg white magic
Tools for this
Mauviel M'Passion Copper Egg White BowlCopper helps egg whites whip into a more stable foam.See it on Amazon
OXO Balloon WhiskLump-free batters and silky custards.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health (Réhault-Godbert, Guyot & Nys, 2019), Nutrients (MDPI), via PubMed Central / NIH
- Coagulation/Thickening, American Egg Board
- Shell Eggs from Farm to Table, USDA Food Safety and Inspection Service
- Egg white (Q796758), Wikidata