Step 1 : Introduction to the question "What is the proper name of an egg white?"
The proper name for an egg white is the albumen. This clear, viscous substance surrounds the yolk and comprises about 60% of an egg's total weight. The albumen is rich in proteins, notably ovalbumin, which is essential for the structure and stability of various culinary creations. When whipped, it traps air and forms foams, making it crucial for meringues and soufflés. Unlike the yolk, which is high in fats, egg whites contain almost no fat and have less than 1% carbohydrate content. They also account for about 56% of the egg's total protein.
Step 2 : Answer to the question "What is the proper name of an egg white?"
Albumen:
The proper name for an egg white is the albumen. This clear, viscous substance surrounds the yolk and comprises about 60% of an egg's total weight. The albumen is rich in proteins, notably ovalbumin, which is essential for the structure and stability of various culinary creations. When whipped, it traps air and forms foams, making it crucial for meringues and soufflés. Unlike the yolk, which is high in fats, egg whites contain almost no fat and have less than 1% carbohydrate content. They also account for about 56% of the egg's total protein.
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