Egg whites are the clear, viscous liquid found inside an egg, surrounding the yolk. They are primarily composed of water and proteins, making them a low-calorie food option. Egg whites are often used in cooking and baking for their ability to create structure and stability in recipes, such as meringues and soufflés. Rich in protein and free of fat and cholesterol, egg whites are popular among those seeking to increase their protein intake without added calories. They can be consumed cooked or raw, but cooking is recommended to reduce the risk of foodborne illness.