What is Egg White? Egg white, also known as albumen, is the clear, viscous liquid that surrounds the yolk of an egg. It is ...

Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal ...

TPA (texture profile analysis) to measure texture of egg albumen and yolk. Quantitative Description Analysis to get insights on colour, consistency, texture and taste of the cooked eggs.