+Egg whites, or albumen, are the clear liquid that surrounds the yolk of an [Egg](/wiki/egg). Rich in [Protein](/wiki/protein) and water, they are prized for their ability to form light, stable foams when whipped, essential for various culinary applications.
+## See also
+- [Meringue](/wiki/meringue)
+- [Baking](/wiki/baking)
+- [Foam](/wiki/foam)
... 1 more lines