Egg whites have the amazing ability to hold voluminous amounts of air when whipped. This makes them a key ingredient for leavening baked goods and essential for making meringues. Egg whites (known as the egg's albumen) also help bind ingredients together. And they can clarify cloudy stocks, broths, or coffee when added to the hot liquid by attracting minute particles like a magnet. An egg white contains no fat and is composed of mostly protein, water, and water-soluble vitamins such as riboflavin.

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