Products: Egg white
Egg white
Egg white (or albumen) is the translucent, viscous part of the egg that surrounds the yolk.An egg white weighs about 30g.
If you want to use it: And need to separate the whites from the yolks ("to clarify" the eggs), watch the short video above to see how to do it.
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Last modified on: September 24th 2026
Recipes which use this product: 57, of which:
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