Similar Content to: Egg White Substitute

The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk. Making up about 60 percent of the liquid weight of the egg, the egg white is an excellent source of protein and it has no cholesterol. All of the egg's cholesterol is contained within the yolk. An egg white turns to an opaque white as it is beaten or cooked. Beaten egg whites are used in many baked items and desserts, providing volume, thickening the ingredients and acting as a leavening agent.