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egg white
This term refers specifically to the albumen of an egg. In culinary contexts, it is often discussed in terms of its ability to be whipped into a foam, a process that traps air to create volume and lightness in desserts like meringues or souffles.
While the term is used commonly in recipes, it is a compound noun. When referring to the substance in a general or scientific sense, it is often treated as an uncountable mass, but it becomes countable when referring to the whites from individual eggs.
Meanings
Examples
I prefer an omelet made with only egg whites to keep it low calorie.
Carefully separate the egg white from the yolk.
I wonder if I can substitute egg white with aquafaba for this vegan cake.
Egg white is primarily composed of water and protein.
Just fold in the whipped egg whites gently so the batter stays light.
The chef whisked the egg white into a glossy foam.