Natural form

Raw egg white separated from the yolk — viscous, clear, and slightly gelatinous.

Shows the unprocessed ingredient's distinctive translucent appearance and liquid texture, helping readers identify it before any preparation.

Proteins

Egg White

Pure protein that whips to airy peaks for meringue and more

Whipped to glossy peaks, egg whites lift meringues, soufflés, and cocktails; on their own they make a lean omelet. Keep them cold and use within a few days.

The egg white (albumen) is the clear, viscous part of an egg surrounding the yolk — almost pure protein and water, with essentially no fat. That fat-free protein is what lets whites perform their signature trick: whipped, they unfold and trap air into a vast, stable foam that lifts meringues, soufflés, angel-food cake, and mousses. They also set firm and clean when cooked, clarify stocks and consommés, and bind and glaze. Because fat collapses the foam, even a speck of yolk or a greasy bowl can keep whites from whipping — cleanliness is everything. As a raw ingredient, whites carry the same Salmonella caution as whole eggs.

Measured in: ml
Storage: Refrigerate
Shelf life: 4 days

Allergens

Eggs

Find it in

Dairy

Types & varieties

Fresh separated whites

From whole eggs — best whipping power and freshest flavor.

Carton liquid whites

Convenient and pasteurized; whip a little less voluminously.

Pasteurized in-shell whites

Safe for raw uses like meringue and cocktails; slower to foam.

Powdered egg white (meringue powder)

Shelf-stable; reliable for royal icing and stable meringue.

Aquafaba

The starchy liquid from canned chickpeas; whips like egg whites into vegan meringue, mousse, and mayo, and binds batters without any egg.

How to choose

For maximum whipping volume, separate fresh, cold eggs (they separate cleanest cold) and let the whites come to room temperature before beating. Use pasteurized whites for any recipe where the whites stay raw or barely cooked. Carton whites are fine for omelets and bakes but whip a bit less than fresh.

How to store / food safety

Refrigerate separated whites in a sealed container for a few days, or freeze them for months (thaw in the fridge). Raw and undercooked egg whites can carry Salmonella, so use pasteurized whites for meringues, mousses, and cocktails served to children, pregnant people, or anyone vulnerable. Cook to 71°C to be fully safe.

How to cook

To whip whites, start with a spotlessly clean, grease-free bowl and beaters and absolutely no yolk in the whites — fat prevents foaming. A pinch of cream of tartar or a drop of acid stabilizes the foam; add sugar gradually once soft peaks form for a glossy meringue. Stop at the peak stage you need and fold whipped whites in gently to keep the air. To clarify a stock, whisk whites in cold and let them coagulate and trap impurities into a raft.

Common uses

Meringues, pavlova, and macaronsSoufflés and angel-food cakeMousses and marshmallowEgg-white omelets and scramblesClarifying consommé and stockRoyal icingCocktail foams (sours)Egg wash and breading binder