1. white of an egg; albumen
2. Egg whiteEgg 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. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).
Read “Egg white” on English Wikipedia
Read “卵白” on Japanese Wikipedia
Read “Egg white” on DBpedia
Read “Egg white” on English Wikipedia
Read “卵白” on Japanese Wikipedia
Read “Egg white” on DBpedia
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