egg white

IPA/ˈeɡ ˌwaɪt/
IPA/ˈeɡ ˌwaɪt/

egg white — noun

1. the clear, jelly-like liquid inside an egg, around the yellow centre, that goes

1.名詞B1
釋義

the clear, jelly-like liquid inside an egg, around the yellow centre, that goes white and firm once you heat it

例句

Reuben carefully poured the egg white into a clean bowl, keeping the yellow yolk back.

separate the egg white from the yolk

Beat two egg whites until they turn thick, white, and full of soft peaks.

beat egg whites until thick / soft peaks

同義詞
  • albumen

    the technical or scientific term for the same part of an egg

  • white

    shorter everyday form, as in 'separate the white from the yolk'

反義詞
  • yolk

    the round yellow part in the centre of an egg

文法句型

egg white(s) + verb

separate the egg white from the yolk

用法筆記

Often used in the plural ('egg whites') when talking about cooking or diet; the matching yellow centre is the 'yolk'.

常見錯誤

❌I added the egg yellow to the cake.
✅I added the egg white to the cake.
💡the clear part is the 'egg white'; the yellow part is the 'yolk', not the 'egg yellow'.