1) Albumen 2) Chiffon ingredient 3) Kind of omelet 4) Meringue ingredient 5) Meringue requirement 6) Ramos gin fizz ingredient
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https://www.crosswordclues.com/clue/egg-white
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen`s oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. The primary natural purpose of egg ....
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http://en.wikipedia.org/wiki/Egg_white
(from the article `egg`) The structural components of the egg are shown in Figure 1. They include the shell and shell membranes (10 percent); the albumen or white (60 ... Leavening of baked foods with air is achieved by vigorous mixing that incorporates air bubbles, producing foam. Egg white is well suited to this ... The albumen of ...
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http://www.britannica.com/eb/a-z/e/13
The residual albumin obtained by discarding the yolks from eggs. Used in fining red wines during or after barrel aging to remove excessive (and usually bitter) tannin.
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http://www.edenwines.co.uk/Glossary_e.html
The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. ... (12 Dec 1998) ...
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http://www.encyclo.co.uk/local/20973
An egg white is an excellent way to put a head on a drink. It also cuts harshness and makes for a sm
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http://www.encyclo.co.uk/local/22384
Left over albumin obtained by discarding the yolks from eggs. Used in fining wines.
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http://www.nebraskawines.com/wine-glossary/
[
n] - the white of an egg
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http://www.webdictionary.co.uk/definition.php?query=egg%20white
Translations for „Egg white“ Become a Premium Member today! Probably the oldest fining agent for wine used in ancient times. In the form of chicken egg white beaten to snow (the active ingredient is called albumin = the white), it is added mainly to tart, tannin-rich and scratchy red wines to make them milder. Like all protein-co...
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https://glossary.wein.plus/egg-white
white noun the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; `she separated the whites from the yolks of several eggs`
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https://www.encyclo.co.uk/local/20974
Left over albumin obtained by discarding the yolks from eggs. Used in fining red wines after barrel aging to remove excess (usually bitter) tannin.
Found on
https://www.encyclo.co.uk/local/22305
the white of an egg, esp. a hen's egg, used in cooking; albumen.
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https://www.infoplease.com/dictionary/egg-white
No exact match found.
