Ingredient: Egg white

Egg white, also known as albumen or glair, is the clear, viscous substance around the egg yolk that turns white when cooked or beaten. It is high in protein yet low in calories, fat, and cholesterol, deeming it the perfect choice for people on a healthy diet. Its richness in protein may also benefit athletes or bodybuilders, for example, who need high quantities of protein requirements but a limited calorie intake. Plain, egg white typically tastes flavorless, but it can become palatable, even tasty with the right culinary allies. Egg white is used in face and hair masks to promote skin and hair rejuvenation and get rid of unwanted facial hair. It is also used in several recipes. Egg white is commonly used in desserts such as the Pavlova cake that requires four egg whites or meringue cupcakes that require six egg whites. You can use it in cocktails such as The Pink Lady. It is also a useful ingredient in snacks such as candied nuts, onion rings, or homemade marshmallows. If you only need egg yolks in a recipe, do not throw the whites away. Egg white can be stored in the freezer for future uses. If mixed, egg whites have to be put in an airtight container with how many egg whites marked on it, or they can be kept separately in a covered ice cube tray.