Translation guide
The white part of an egg, used in cooking and biology. In Japanese, this is most commonly referred to as 卵白 (ranpaku) or 白身 (shiromi).
The clear, viscous liquid surrounding the yolk of an egg, used in cooking.
The protein-rich substance found in egg white, or the clear part of an egg in biological terms.
I whip the egg white to make meringue.
このレシピでは卵白のみを使用します。
This recipe uses only egg whites.
Used in scientific or biological contexts to refer to albumen as a substance.
卵白は主にタンパク質で構成されています。
Albumen is mainly composed of protein.
The direct loanword for the protein albumin, which is a component of egg white. Used in biochemistry.
アルブミンは血液中にも存在します。
Albumin is also present in blood.