卵らん白ぱく

noun

egg white; albumen

Refers to the clear, viscous part of an egg that turns white when cooked. The term 卵白 is common in cooking and nutrition contexts; 卵黄 is the yolk.

See also: 卵黄

• このレシピでは卵らん白ぱくだけを使つかいます。

  This recipe uses only egg whites.

• 卵らん白ぱくを泡あわ立だててメレンゲを作つくる。

  Whip the egg whites to make meringue.