Egg white, or albumen, describes the part of a chicken’s egg that surrounds the yolk. Egg white has a gelatinous consistency. Because it takes on a white colour when cooked, it is called egg white.

Biologically speaking, the protein content is lower in egg white than in yolk. For that reason, egg white is, in contrast to egg yolk, nearly cholesterol-free. It contains the minerals, sodium, potassium, phosphorus, calcium, and iron, as well as vitamins A, B1, B2, B3, and vitamin C.

The so-called “biological value” (BV) of egg white is expressed in a percentage. This value corresponds to the quantity of body protein that can be produced from 100g of food protein. For eggs, this is 94%. That means that the human body can use almost all the proteins in an egg to make its own proteins.

Stiffly beaten egg white is added to leaven creams or cakes. Protein helps egg liqueur to attain its beautiful thick, flowing, creamy mouthfeel. If you want check for yourself, then try our RITTER SPORT Advocaat. It contains real advocaat in fine butter truffle cream.

Tip: If you put an egg in water and it stays at the bottom, then it is fresh. If it stands up or floats to the surface, it is old. This is because the water contained in an egg evaporates over time and the air bubbles inside it become larger.