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
このレシピでは卵白だけを使います。
This recipe uses only egg whites.
卵白を泡立ててメレンゲを作る。
Whip the egg whites to make meringue.
protein
Compound of 卵 (egg) and 白 (white). The reading らんぱく is a straightforward on'yomi combination.