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 most common and natural word for egg white in everyday cooking contexts. Literally 'white part'.
The protein-rich substance found in egg white, or the clear part of an egg in biological terms.
卵の白身を泡立ててメレンゲを作ります。
I whip the egg white to make meringue.
A more technical or formal term for egg white, often used in written recipes or nutritional contexts.
This recipe uses only egg whites.
Used in scientific or biological contexts to refer to albumen as a substance.
Albumen is mainly composed of protein.
The direct loanword for the protein albumin, which is a component of egg white. Used in biochemistry.
Albumin is also present in blood.