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The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white ...
The yolk is suspended in the albumen (also called egg white or glair / glaire) by one or two spiral bands of tissue called the chalazae. [169] The albumen protects the yolk and provides additional nutrition for the embryo's growth, [170] though it is made up of approximately 90% water in most birds. [171]
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 kilocalories (250 kJ), three times the energy content of the egg white, mostly due to its fat content. [clarification needed] All of the fat-soluble vitamins (A, D, E and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Egg whites are magical and worth saving for a whole host of ideas. From buttercream to royal icing to pies piled high with meringue, they whip up so gloriously for so many applications. Follow the ...
[29] [30] [31] Similar names are widespread in other languages, such as the Icelandic term eggaldin or the Welsh planhigyn ŵy. The white, egg-shaped varieties of the eggplant's fruits are also known as garden eggs, [32] a term first attested in 1811. [33] The Oxford English Dictionary records that between 1797 and 1888, the name vegetable egg ...
Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.