Source: wikibot/egg-white
= Egg white
{wiki=Egg_white}
Egg white, also known as albumen, is the clear, viscous liquid that surrounds the yolk of an egg. It is composed primarily of water (about 90%) and proteins (about 10%), with the most abundant protein being ovalbumin. Egg whites are an important part of the egg, serving several functions: 1. **Nutrition**: Egg whites are low in calories and fat, making them a popular choice for people looking to reduce caloric intake.