Definition: The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
white of egg as food or as distinct from EGG YOLK, or egg white from dietary, food technol or econ viewpoint; differentiate from OVALBUMIN, the chemical albumin in egg white; egg-white edema: coord EDEMA (IM) + OVALBUMIN (NIM if indexed at all)
See AlsoOvalbumin
