- the white of an egg, especially a hen's egg, used in cooking; albumen.
Origin of egg white
First recorded in 1895–1900
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for egg white
Scald the coffee pot, add the coffee, cold water and egg-white.
Mix well, cool slightly and add the egg-white stiffly beaten.
When the gelatin begins to congeal, beat it until fluffy, add the extracts and then the egg-white.
Brush with an egg-white beaten with a little milk if a glossy surface is desired.The Myrtle Reed Cook Book
Since egg-white has both of these necessary qualities, it may be used for a framework either alone or in combination with gluten.Ontario Teachers' Manuals: Household Management
Ministry of Education
- the white of an egg; albumen
- The albumen of an egg, used especially in cooking.