Egg white, also known as albumen, is the clear liquid found inside an egg. It's prized in cooking for its ability to create light and airy textures. When raw, egg white is viscous and slightly translucent. When cooked, it transforms into a firm, opaque white solid. It has a relatively neutral flavor on its own, allowing it to readily absorb and enhance other flavors in a dish. Egg whites are a staple ingredient for many recipes, especially in baking where its protein structure is crucial for structure and volume.
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Egg whites should be stored in an airtight container in the refrigerator immediately after separating them from the yolks. They can last for up to 4 days when properly refrigerated. For longer storage, egg whites can be frozen for several months. Thaw them in the refrigerator before use. Do not refreeze thawed egg whites.
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