Chicken Egg White, i.e. Egg White: Nutritional Profile and Common Uses Explained

Jizi bai is the traditional name for egg white, referring to the translucent gelatinous part left after the yolk is removed from an egg; this name is fairly common in Chinese cooking and traditional medical texts. It is composed mainly of water and protein, has a viscous texture and a slight fishy smell, and coagulates and turns white when heated; it makes up a large proportion of the egg.

From a nutritional standpoint, egg white is rich in high-quality protein and very low in fat, and is easily digested and absorbed by the body, so it is often regarded as a light protein source. Many people who need to control their fat intake use egg white instead of some whole eggs to supplement protein, and it is also quite easy to obtain in the daily diet.

In the kitchen, egg white has quite a wide range of uses. It can be used to coat and batter meat, making the texture more tender and smooth; after whipping, it can be used to make cakes, meringue and other desserts; when added to clear soups during simmering, it also helps absorb fine impurities in the soup, making the broth clearer and more translucent.

Traditionally, egg white was also used externally as a face mask or to treat minor burns, and folk belief held that it clears heat and nourishes the skin, but such practices lack rigorous verification; people with sensitive skin should first try it on a small area, and stop using it immediately if discomfort occurs. In addition, raw egg white may carry Salmonella, so eating it raw is not recommended; it is safer to eat it after thorough cooking, and people allergic to eggs should avoid contact with and consumption of it.