| egg white |
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; "she separated the whites from the yolks of several eggs"
출처: wordnet.princeton.edu/perl/webwn
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| egg white |
Left over albumin obtained by discarding the yolks from eggs. Used in fining wines.
출처: www.marylandwine.com/wineries/appreciation/glossar...
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| egg white |
Also known as albumen, it accounts for approximately 60% of an egg's liquid weight.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| egg white |
Egg white, or Albumen, makes up about 60% of an eggs weight.
출처: www.campcuisine.com/glossary/index.php
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| egg white |
An egg white is an excellent way to put a head on a drink. It also cuts harshness and makes for a smoother taste. Always add the egg white before the liquor.
출처: www.drinkrecipesbar.com/drinks-glossary.html
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