white of egg as food or as distinct from EGG YOLK, or egg white from dietary, food technol or econ viewpoint; differentiate from OVALBUMIN, the chemical albumin in egg white; egg-white edema: coord EDEMA (IM) + OVALBUMIN (NIM if indexed at all)
Scope Note
The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
