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The transparent protein substance that makes up an egg white.
Egg white is the common name for the clear liquid (also called albumen or ovalbumin or glair) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.
It is often separated and used for cooking (for glairs, meringues, soufflés, and some omelettes), which is where it derives its name from: when egg white is beaten or cooked it turns white.
Source: wikipedia
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