Egg White is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. It consists mainly of about 10% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins, though it contains almost no fat, unlike the egg yolk, which has a high fat value.
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http://en.wikipedia.org/wiki/Egg_white
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