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Egg white

Low-fat, high-protein egg white – ideal for baking and cooking.

Wiki about egg white Nutri-Score A Vegan No Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 g
52 kcal 11 g Protein 0.7 g Kohlenhydrate 0.2 g Fett

Introduction

Egg white in a bowl
I have a long affair with egg white, and no, it sounds less strange than it appears. For me, egg white is the quiet heroine of the kitchen: unassuming, almost transparent, and incredibly versatile. Chicken egg white consists mostly of water and proteins, especially albumin, and provides practically no fat while supplying high-quality amino acids. That makes it the perfect ingredient when I need volume without adding calories.

I still remember a rainy Sunday when I baked little meringue towers for guests and learned how sensitive egg white can be. A single drop of yolk was enough to ruin the whole whipping session. Since then I have a few unbreakable rules: the bowl must be spotlessly clean, no fat may interfere with foam formation, and a splash of lemon juice or a bit of cream of tartar stabilizes everything.

The culinary uses are astonishing: from airy meringue to flawless macarons to delicate angel food cake. Egg white clarifies broths and wine and binds sauces, but I most enjoy seeing it form glossy peaks when whipped. A colleague of mine was once skeptical until I served him a classic Whiskey Sour with egg white — his expression said it all, and the velvety foam crown became the topic of conversation.

Practical notes I appreciate in my kitchen:

  • Separation: Separate yolk from white cleanly, preferably by hand or with an egg separator.
  • Whipping: Cold egg white whips faster, room temperature yields more volume.
  • Stabilizing: Acid (lemon, vinegar) or cream of tartar ensures firm peaks.
  • Safety: For sensitive individuals use pasteurized egg white or heat thoroughly.
  • Storage: Fresh egg white can be frozen and works well after thawing.
For me chicken egg white is a small miracle: unassuming, technically demanding and yet enormously satisfying when the technique works. It has given me kitchen joy, instructive mistakes, and many small magical moments at the table.

Availability & types

Availability and types of chicken egg white

Egg white is the clear, liquid part of an egg you get when you separate yolk and white. Its origin is simple: it comes from domestic chickens, i.e. hens that lay eggs. Eggs are collected worldwide – on farms, in large poultry operations and even in small backyard flocks. Where the animals live is sometimes referred to as the cultivation or origin area. These can be regions in Germany, Europe or elsewhere, depending on which farm supplies the eggs.

How does egg white get to the supermarket?
There are different routes: some people separate white and yolk at home using spoons or special separators. In bakeries and industry machines separate many eggs in sequence. The egg white can then be sold fresh or further processed. To make it safe it is often pasteurized. That means: it is heated briefly so that tiny germs are destroyed – a bit like warming milk briefly so it stays fresh longer.

Main types and variants of chicken egg white

  • Fresh egg white: Separated directly from the egg. It is soft and must be refrigerated. It is suitable for baking or recipes that require immediate freshness.
  • Pasteurized egg white (liquid): Sold in cartons or containers. It is safer because it was heated briefly. Bakers and home cooks like it because you don't have to break and whip whole eggs and it keeps longer.
  • Concentrated egg white: Part of the water is removed so it becomes thicker and easier to store. It is used when a recipe needs a lot of egg white.
  • Frozen egg white: Frozen for storage. Like frozen raspberries – it stays fresh for a long time but must be thawed before use.
  • Freeze-dried / powdered egg white: Egg white is dried and turned into powder. It is like milk powder: easy to transport, long shelf life and practical when fresh egg white is not available.
  • Egg white for athletes (protein powder): Here the egg white is especially purified and dried to contain a lot of protein. Athletes use it to support muscle.
  • Plant-based alternatives – Aquafaba: For people who don't eat eggs there are substitutes like aquafaba (the water from cans of chickpeas). It can sometimes be whipped like egg white.
Where can you buy egg white?
- In the supermarket: pasteurized or powdered egg white is often found near the eggs or baking ingredients.
- From the butcher/bakery or wholesale: larger quantities for professionals.
- Online: many specialty products such as protein powder or organic egg white can be ordered conveniently.
- Directly from the farmer: fresh eggs to separate yourself.

What to watch for?
Look for words like “pasteurized”, “organic” (for certain husbandry conditions) or “refrigerated/freeze-dried”, depending on how you intend to use the egg white. Fresh egg white is good for immediate baking, powdered or frozen forms are practical for storage. That way you find exactly the variant that fits your recipe and daily life.

Details & nutrition

Property Value
Unit g
Average weight per piece 33
Calories per 100 52
Protein per 100 11
Carbohydrates per 100 0.7
Sugar per 100 0.7
Fat per 100 0.2
Saturated fat per 100 0
Monounsaturated fat 0
Polyunsaturated fat 0
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 0
Calcium (mg) per 100 7
Iron (mg) per 100 0.1
Nutri-Score A
CO₂ footprint 0.45
Origin Germany/EU (depending on the origin of the eggs)
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan No
Note Nutritional values refer to raw egg white per 100 g; CO2 footprint given as a rough guideline in kg CO2e per 100 g.

Technical & scientific information


Chicken egg white denotes the clear, yolk-free portion of the hen's egg and forms the surrounding protein-and-water phase that mechanically protects the yolk. Chemically and nutritionally egg white is composed predominantly of water and proteins and is of major interest in food technology because of its functional properties such as foaming, gelation and beverage clarification.

Composition and nutritional values
Fresh egg white consists of about 88–90 % water, 9–11 % protein and small amounts of minerals, carbohydrates and lipids. Per 100 g of egg white there are approximately 10–11 g protein and around 50–55 kcal. The minerals mainly include sodium, potassium and traces of calcium and magnesium. Due to the low fat content egg white is low in calories and provides high-quality protein with a high biological value.

Major proteins
The protein composition is complex and dominated by several main components:
  • Ovalbumin (approx. 50–60 % of total proteins): a soluble protein important for gelation and structure.
  • Ovotransferrin / Conalbumin: an iron-binding protein with antimicrobial properties.
  • Ovomucoid: a glycoprotein regarded as the main egg white allergen and relatively heat-stable.
  • Lysozyme: an enzyme with bactericidal activity against Gram‑positive microbes and usable in the food industry as a natural preservative.
  • Ovomucin: responsible for the viscous consistency of thick egg white and crucial for foam stability.
Physical and functional properties
Fresh egg white has a neutral to slightly alkaline pH (around 7.6), which can rise to about pH 9 with age due to CO2 loss. Viscosity and the ratio of thick to thin white change during storage; older eggs show thinner white and reduced foaming capacity. On heating egg white proteins denature, causing coagulation and gel formation; typical temperature ranges for visible coagulation lie roughly between about 60 and 80 °C, depending on the protein and heat input.

Processing and applications
Industrially egg white is separated, pasteurized and handled as liquid or powder (spray or freeze drying). Processes like ultrafiltration can concentrate proteins and specifically improve functional properties. Typical applications are:

  • Foam formation in meringues, mousses and confectionery.
  • Gelation and structure provision in baked goods and sweets.
  • Use as a fining agent in wine and beer production (albumin clarification).
  • Technical and pharmaceutical uses of lysozyme and other bioactive proteins.
Health aspects and safety
Egg white provides high-quality proteins with low calorie intake, but raw consumption can pose an infection risk from Salmonella; therefore liquid products are often pasteurized. Biochemically the protein Avidin in raw egg white binds biotin and can theoretically lead to biotin deficiency with very high, prolonged raw consumption; heating inactivates avidin. In addition, ovomucoid is among the major heat-stable allergens in egg white, so people with egg allergy must avoid egg white.

In summary chicken egg white is a protein-rich, technically versatile ingredient with pronounced functional properties and relevant safety-related features. Its chemical composition and sensitivity to aging and heat determine both culinary properties and industrial processing possibilities and safe handling in food production.

Wiki entry for: egg white
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