egg white

• Parte clara e viscosa do ovo que envolve a gema; torna-se branca e sólida quando cozida ou batida.

The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked or beaten.

1. Clear part of an eggA1formal

   The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked.

   Clara de ovo

   • Separate the egg white from the yolk carefully.
   • Whisk the egg whites until they form stiff peaks.
   • Egg whites are often used in meringues and soufflés.

2. AlbumenB2formal

   The protein-rich substance that makes up the white of an egg, primarily composed of water and albumin.

   Clara de ovo

   • Egg white contains about 90% water and 10% protein.
   • The albumen in egg white provides essential amino acids.
   • Scientists study the properties of egg white for various applications.