The yolk of an egg is protected by a white outer layer which is transparent and viscose in its natural form, but which becomes white when cooked.
Ex. "You must separate the yolk from the white when making meringue pie."
卵黄は透明で自然な形のビスコースで出来た卵白に守られて
います。そして、その卵白は調理されると白くなります。
例文 "You must separate the yolk from the white when
making meringue pie." （メレンゲパイを作る時は、卵黄と
卵白を分けなければなりません）
The white part of the egg is called an "egg white"and the yellow part is called a "yolk". E.g. It's important to separate the yolk from the egg white when you're baking a cake.
卵の白い部分の事を"egg white"と呼びま、黄色い部分を "yolk"と呼びます。
【例】
It's important to separate the yolk from the egg white when you're baking a cake.
（ケーキを焼くときは卵の黄身を白身から分けることが重要です）
The white part of an egg is called 'albumen' or simply 'egg white'. 'Egg whites' surround the yellow part in the middle called the 'yolk'. The 'egg white' contains most of the egg's protein but no saturated fats or cholesterol. However, the 'yolk' also contains protein, but additionally, it contains the healthy fats and cholesterol.
So, you can tell someone as follows:
The white of an egg is called albumen or egg white.
or
It is healthy to eat the albumen or egg white because it contains protein.
or
Give your children egg whites to help them grow.
or
Both the egg white and the yolk are healthy foods.
卵（egg）の白い部分のことは「albumen（卵白）」、またはシンプルに「egg white（卵白）」と言います。
「egg white」の中央にある黄色い部分のことは「yolk（卵黄）」と言います。
卵のタンパク質のほとんどは「egg white」にありますが、「egg white」は飽和脂肪やコレステロールを含みません。
「yolk」にもタンパク質がありますが、加えて体に良い脂肪とコレステロールを含みます。
例：
The white of an egg is called albumen or egg white.
（卵の白いところは「albumen」または「egg white」と言います）
It is healthy to eat the albumen or egg white because it contains protein.
（卵の白身はタンパク質を含むので健康に良いです）
Give your children egg whites to help them grow.
（子どもには白身を食べさせてください）
Both the egg white and the yolk are healthy foods.
（白身と黄身はどちらも健康に良いです）
There are 2 parts to an egg,the egg white and the middle yellow/orange part called the yolk
The egg white is clear when uncooked when the egg is cooked it becomes white in colour ( egg white)
In some cooking recipes you need to use the egg whites and yolk seperately like lemon meringue pie.
The words you see above are used to refer to the part of the egg that is clear and turns white when we cook. it. These words would make a great addition to your vocabulary, especially when we are cooking. If you see an instruction in a recipe, like the third sentence, than you know that you can only use the clear part of the egg and not the yolk.
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