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Eggs & dairy · Eggs

Egg white

The clear part of the egg that turns white when cooked and whips into stable foam for meringues and soufflés.

A kind of egg

14 recipes with it

What it is

Egg white (albumen) is the clear, slightly viscous liquid around the yolk, made mostly of water and protein with almost no fat. Beaten, it traps air and can swell several times in volume, which gives lift to soufflés, meringues and sponge cakes. A large egg gives roughly 30–35 g of white.

How it’s used

  • Whipped into meringue, pavlova and macarons
  • Folded into soufflés, mousses and sponge cakes for lift
  • Clarifying stock into consommé
  • Brushed on pastry or used to stick seeds and sugar
  • Coating for velveted chicken in Chinese cooking

Characteristics

Taste
Very mild, almost neutral.
Texture
Gel-like raw; tender and springy when gently cooked, rubbery when overcooked.
When cooked
Whips best at room temperature in a spotlessly clean, grease-free bowl; even a trace of yolk or fat stops it foaming. A little acid or sugar stabilises the foam. Overbeaten whites look grainy and collapse.
Sold as
fresh, liquid, powder, frozen
Cooking uses
Commonly cooked, Suitable for baking, Used for leavening, Used for binding

Storage

Refrigerated. Keep covered in the fridge for a few days, or freeze in labelled portions; thawed whites still whip well.

Diet, allergens and safety

Contains Eggs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains egg (allergen); egg-white protein is a common trigger.
  • Uncooked whites in mousses or icing can carry Salmonella; use pasteurised whites for vulnerable groups.

Nutrition per 100 g

Energy
52 kcal
Protein
10.9 g
Carbohydrate
0.73 g
Fat
0.17 g
Fibre
0 g
Sugars
0.71 g

USDA FoodData Central: Egg, white, raw, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Aquafaba (chickpea cooking liquid) — About 2 tbsp per white whips into a meringue-like foam for egg-free baking; it is less stable in heat.

Related ingredients

Recipes with egg white

See all 14

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