+Egg white, or albumen, is the clear liquid portion of an [Egg](/wiki/egg), primarily composed of water and [Protein](/wiki/protein). It forms a protective cushion for the yolk and is valued for its unique properties in cooking and baking.
+## See also
+- [Egg Yolk](/wiki/egg_yolk)
+- [Meringue](/wiki/meringue)
+- [Albumen](/wiki/albumen)
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