Features

• Egg whites (also called albumen) consist of two layers, thin and thick. Egg whites are primarily made up of protein and water.
  
  

Nutritional Information

• Egg whites are low in cholesterol and fat but high in protein. One large egg white contains about four grams of protein and about 16 calories.
  
  

Uses for Egg Whites

• Egg whites are used to make meringues, which are egg whites beaten until stiff and then either baked or gently heated. They can also be scrambled, fried and made into yolk-less omelets.
  
  

Pasteurized Egg Whites

• Pasteurized egg whites are available and are useful for those who eat a lot of egg whites or who have difficulty separating whole eggs.
  
  

Egg Whites Versus Egg Yolks

• Egg whites are believed to be healthier than whole eggs, since the yolk is the part that contains the cholesterol and fat. However, the yolks also contain nutrients that the whites do not have, such as calcium and many vitamins.