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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

Equivalents

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

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Recipes

Scrambled Eggs with Truffle Oil
A simple recipe of fresh scrambled eggs flavored with truffle oil
More Terms From This Category

Eggs
Duck eggs Duck eggs
The eggs from a duck are higher in fat with a darker yellow yolk. Use as you ...
Egg Substitute Egg Substitute
A product used to replace whole eggs thus reducing the fat and cholesterol consumed compared to natural eggs. Most egg substitutes are in fact made from egg whites.
Egg wash Egg wash
An egg wash is used to give the surface of baked goods a nice glossy brown ...
Egg yolk Egg yolk (yema de huevo )
The dark yellow to orange thick substance located in the center of an egg. ...
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