Egg whites, also known as egg albumen, are the clear, viscous liquid found inside an egg. They are a rich source of protein and contain no fat or cholesterol. Egg whites are commonly used in cooking and baking to add structure, volume, and moisture to dishes. They can be whipped into stiff peaks to create meringues, soufflés, and other light and airy desserts. Egg whites are also often used as a binding agent in recipes such as meatballs and meatloaf. Additionally, they are a popular choice for those looking to reduce their fat and calorie intake while still enjoying the benefits of a high-protein food.
