Egg white, also known as albumen, is the clear liquid that surrounds the yolk of an egg. It is primarily composed of water (about 90%) and proteins (about 10%), making it a low-calorie food. Egg whites are often used in cooking and baking for their ability to provide structure and stability to dishes, such as meringues and soufflés. In addition to their culinary uses, egg whites are a source of high-quality protein, containing all nine essential amino acids. They are also low in fat and cholesterol, making them a popular choice for those looking to maintain a healthy diet.