What is another word for white of egg?
Pronunciation: [wˈa͡ɪt ɒv ˈɛɡ] (IPA) 
White of egg is a commonly used term in cooking, referring to the clear, viscous substance that surrounds the yolk inside an egg. However, there are several other terms that can be used interchangeably with white of egg, such as egg white, albumen, glair, and mousse. Egg white is the most common synonym and is often used in recipes for baked goods and cooking techniques like whipping or creating a meringue. Albumen, a term typically used in scientific contexts, refers to the protein-rich substance found in the egg white, while glair is an old-fashioned term that is largely obsolete. Mousse is another synonym that is commonly used in the culinary world, particularly in dessert recipes that require whipped egg whites.
