Know what’s on your plate
Egg white
Calories & nutrition facts
fried
Nutrition facts
Per 100 g% DV- Calories 104 kcal —
- Protein 11 g 22%
- Carbohydrate 0.4 g 0%
- Fat 6.5 g 8%
- Saturated fat 1.3 g 6%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 476 mg 21%
- Cholesterol 3 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 25.3 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.31 µg 2%
- Vitamin E 1.1 mg 8%
- Vitamin K 7.7 µg 6%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 0.09 mg 1%
- Vitamin B6 0 mg 0%
- Folate (B9) 4.7 µg 1%
- Vitamin B12 0.09 µg 4%
Minerals
- Calcium 7.4 mg 1%
- Iron 0.08 mg 0%
- Magnesium 9.6 mg 2%
- Phosphorus 13.1 mg 1%
- Potassium 141 mg 3%
- Zinc 0.02 mg 0%
- Copper 0.03 mg 3%
- Manganese 0.01 mg 0%
- Selenium 14.3 µg 26%
- Iodine 22.7 µg 15%
Similar foods
- Egg white omelettechicken egg, white only, fried48 kcal / 100 g
- Chicken egg whitefried without fat (pan)46 kcal / 100 g
- Dried egg whitechicken351 kcal / 100 g
- Egg white sandwichwith meat195 kcal / 100 g
- Egg white powderpowder356 kcal / 100 g
- Eggfried, without fat and salt149 kcal / 100 g
- Egg yolkfried387 kcal / 100 g
- Fried eggwithout added fat157 kcal / 100 g
- Fried chicken eggwhole, added fat188 kcal / 100 g
- Egg white flakeschicken, pan dried351 kcal / 100 g
Questions about Egg white
How do you separate egg white from the yolk cleanly?
Crack the egg over a small bowl and pass the yolk gently between the two shell halves, letting the white fall into the bowl. Keep each separated white in a separate bowl until you know it is free of yolk; even a little fat can stop it whipping well.
How do you whip egg whites to stiff peaks?
Use a clean, grease-free bowl and whisk at room temperature. Start slowly, then whisk faster; stop when the peaks stand upright, as over-whisking makes the mixture dry and grainy.
How do you make meringues with egg white?
Whisk the whites to soft peaks, then add caster sugar gradually until the mixture is glossy and holds stiff peaks. Bake small meringues at 100 °C for about 1½–2 hours, then leave them to cool in the switched-off oven.
How long does egg white keep in the fridge, and can you freeze it?
Keep separated raw egg white in a clean, covered container in the fridge and use it within 2 days. Freeze it in small portions for up to 3 months, then thaw it overnight in the fridge before using.
Can you eat raw egg white?
Raw egg white can carry bacteria, so avoid tasting uncooked mixtures such as raw meringue batter. Use pasteurised egg white for recipes served uncooked; otherwise cook it until fully set.
What can you make with leftover egg whites?
Use them for pavlova, macarons, meringue or an egg-white omelette. For a quick omelette, whisk the whites with a pinch of salt, pour into a lightly oiled warm pan and cook over medium heat until set.
Can egg white powder replace fresh egg white?
Yes. Reconstitute it with water following the packet’s proportions, then use it in recipes such as meringues or icing. It is also handy when you want egg white without separating eggs.
Source: Fineli (Finland) 8502 · per 100 g · carbohydrate per EU label, fibre excluded
