egg white
/ˈeɡ waɪt/翻译: 包裹在蛋黄周围的透明黏稠液体，煮熟或打发后会变成白色。
phrase
/ˈeɡ waɪt/
Прозрачная вязкая жидкость, окружающая желток яйца, которая становится белой при варке или взбивании.
Líquido viscoso y transparente que rodea la yema del huevo y que se vuelve blanco al cocinarse o batirse.
Liquide visqueux et transparent qui entoure le jaune d'œuf et qui devient blanc et opaque à la cuisson ou lorsqu'il est battu en neige.
Die klare, zähe Flüssigkeit, die den Dotter eines Eis umgibt und beim Kochen oder Schlagen weiß wird.
Parte clara e viscosa do ovo que envolve a gema; torna-se branca e sólida quando cozida ou batida.
包裹在蛋黄周围的透明黏稠液体，煮熟或打发后会变成白色。
الجزء الشفاف اللزج من البيضة الذي يحيط بالصفار، ويتحول إلى اللون الأبيض عند السلق أو الخفق.
The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked or beaten.
Clear part of an eggA1formal
The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked.
Яичный белокClara de huevoblanc d'œufEiklarClara de ovo蛋清بياض البيض- 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.
AlbumenB2formal
The protein-rich substance that makes up the white of an egg, primarily composed of water and albumin.
Яичный белокclara de huevoblanc d'œufEiklarClara de ovo蛋清بياض البيض- 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.