Because eggs contain a significant amount of cholesterol, 213 mg in one large egg, the Mayo Clinic website recommends eating just the egg whites, since this part of the egg contains no cholesterol.
Identification
The egg white is the albumen of an egg. There are two layers to the albumen: the thin albumen and the thick albumen. The thin albumen is closest to the shell; the thick albumen encircles the yolk. This liquidlike substance cushions and protects the yolk.
Sizes
There are six sizes of eggs, from pee wee up to jumbo. The large egg is the fourth largest, smaller only than jumbo and extra-large eggs. It is also the most common size of egg. For an egg to be labeled large, it must weigh at least 2 oz. but less than 2.25.
Nutrition
One large egg white contains 17 calories and 3.6 grams of protein. There are negligible amounts of carbohydrates and fat, less than one g per egg white.
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