noun the clear liquid part of an egg that surrounds the yolk
adjective describing the type of substance found in an egg
Egg whites are commonly used in baking to provide structure and stability to recipes, such as in meringues and soufflés.
Some athletes and fitness enthusiasts consume egg whites as a source of protein for muscle recovery and growth.
Egg whites are a low-calorie, high-protein food that is often consumed by individuals looking to increase their protein intake.
Egg whites are sometimes used in DIY face masks for their purported skin-tightening and pore-reducing properties.
Egg whites are commonly used in baking to add structure and stability to recipes, such as meringues and soufflés.
Some athletes consume egg whites as a high-protein, low-fat food source to support muscle recovery and growth.
Egg whites are often recommended as a low-calorie, high-protein option for individuals looking to increase their protein intake while keeping their calorie intake in check.
Egg whites are sometimes used in DIY beauty treatments for their skin-tightening and pore-shrinking properties.
Egg whites contain proteins that are of interest to biologists studying protein structure and function.
Egg whites are a good source of protein and can be included in a balanced diet to support muscle growth and repair.
Some personal trainers recommend egg whites as a post-workout snack to help replenish protein stores and aid in muscle recovery.
Food scientists may study the properties of egg whites to understand their role in food products and develop new food formulations.
Egg whites are sometimes used in medical diets for patients with specific dietary requirements, such as those with allergies or intolerances to other protein sources.