Free range egg white

Free range egg white is a food ingredient that comes from eggs laid by hens that are allowed to roam freely outdoors. The white part of the egg, known as the egg white or albumen, is a common ingredient used in cooking and baking due to its versatile properties.

To produce free range egg white, eggs are carefully cracked open, and the white part is separated from the yolk. This process is usually done by hand or with machines that separate the two parts. The free range label indicates that the hens producing these eggs have been able to move around outdoors, which is seen as a more natural and ethical way of farming chickens.

Food products often include free range egg white for its binding, stabilising, and leavening properties. It can contribute to the texture and structure of dishes like meringues, cakes, pancakes, and custards. Free range egg white is commonly found in items such as mousses, soufflés, and some protein snacks to improve consistency and help the food hold its shape.

Foods in the CalorieStar database containing Free range egg white