Egg White Solids

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an <a href="http://en.wikipedia.org/wiki/Egg_(biology)" title="Egg (biology)" >egg</a>. In <a href="http://en.wikipedia.org/wiki/Chicken" title="Chicken" >chickens</a> it is formed from the layers of secretions of the anterior section of the hen's <a href="http://en.wikipedia.org/wiki/Oviduct" title="Oviduct" >oviduct</a> during the passage of the egg.<a href="http://en.wikipedia.org/wiki/Egg_white#cite_note-0" >[1]</a> It forms around either <a href="http://en.wikipedia.org/wiki/Fertilisation#Fertilisation_in_animals" title="Fertilisation" >fertilized</a> or unfertilized <a href="http://en.wikipedia.org/wiki/Egg_yolk" title="Egg yolk" >egg yolks</a>. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the <a href="http://en.wikipedia.org/wiki/Embryo" title="Embryo" >embryo</a> (when fertilized).

Egg white consists primarily of about 90% water into which is dissolved 10%<a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >proteins</a> (including <a href="http://en.wikipedia.org/wiki/Albumin" title="Albumin" >albumins</a>, <a href="http://en.wikipedia.org/wiki/Mucoprotein" title="Mucoprotein" >mucoproteins</a>, and <a href="http://en.wikipedia.org/wiki/Globulin" title="Globulin" >globulins</a>). Unlike the yolk, which is high in <a href="http://en.wikipedia.org/wiki/Lipid" title="Lipid" >lipids</a> (fats), egg white contains almost no fat, and <a href="http://en.wikipedia.org/wiki/Carbohydrate" title="Carbohydrate" >carbohydrate</a>content is less than 1%. Egg white has many <a href="http://en.wikipedia.org/wiki/Egg_(food)" title="Egg (food)" >uses in food</a> (e.g. <a href="http://en.wikipedia.org/wiki/Mousse" title="Mousse" >mousse</a>) and also many other uses (e.g. in the preparation of <a href="http://en.wikipedia.org/wiki/Vaccine" title="Vaccine" >vaccines</a> such as <a href="http://en.wikipedia.org/wiki/Influenza_vaccine" title="Influenza vaccine" >those for influenza</a>).

Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. <a href="http://en.wikipedia.org/wiki/Egg_allergy" title="Egg allergy" >Egg allergy</a> is more common among infants than adults, and most children will outgrow it by the age of five.<a href="http://en.wikipedia.org/wiki/Egg_white#cite_note-9" >[10]</a> <a href="http://en.wikipedia.org/wiki/Food_allergy" title="Food allergy" >Allergic reactions</a>against egg white are more common than reactions against egg yolks.<a href="http://en.wikipedia.org/wiki/Egg_white#cite_note-isbn3-540-20768-6-10" >[11]</a> In addition to true allergic reactions, some people experience a <a href="http://en.wikipedia.org/wiki/Egg_white_intolerance" title="Egg white intolerance" class="mw-redirect" >food intolerance to egg whites</a>.<a href="http://en.wikipedia.org/wiki/Egg_white#cite_note-isbn3-540-20768-6-10" >[11]</a>

Eggs are susceptible to <a href="http://en.wikipedia.org/wiki/Salmonella" title="Salmonella" >Salmonella</a> contamination. Thorough cooking eliminates the direct threat (i.e. cooked egg whites that are solid and not runny), but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria.

In August 2010, the FDA ordered the recall of 380 million eggs because of possible Salmonella contamination. The Los Angeles Times reported, "With 380 million eggs under recall, consumers may be anxious about eating any egg or food product containing eggs. Here's the upshot: Thoroughly cooked eggs are safe, but cross-contamination could be a problem."<a href="http://en.wikipedia.org/wiki/Egg_white#cite_note-11" >[12]</a>