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Egg white

The thin and thick albumen layers that surround the yolk of an egg.   Egg white contains most of the protein and riboflavin in an egg but contains no fat or cholesterol. 

Egg whites can be used in place of whole eggs for a variety of dishes including omelets and some baked goods.  Egg whites are also used to make egg replacement products such as Egg Beaters.
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Substitute for egg white

Egg substitute - most are made of egg white


1 large   =   2 tbsp
1 cup = 8 large egg whites


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