Jun 19, 2009 14:28
15 yrs ago
Spanish term
Marguit
Not a translator
ovoalbúmina
Non-PRO
Spanish to English
Other
Cooking / Culinary
Hello. How can I say "ovoalbúmina" in English? ", para evitar la coagulación de las ovoalbúminas, tan sensibles a la hora de lograr un buen batido…” Thank you
Proposed translations
(English)
| 5 +5 | egg white |
Richard McDorman
|
Proposed translations
+5
2 mins
Richard McDorman
United States
United States
Native in English
United States
Miami, Florida USA
Native in: English (Variant: US) 
Works in: Spanish to English, Latin to English, English
Related KudoZ points
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4
Selected
egg white
In this case, "egg white."
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Note added at 3 mins (2009-06-19 14:32:38 GMT)
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Of course, the technical term is "ovo-albumin," but that would obviously be out of place in this basic culinary context.
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Note added at 4 mins (2009-06-19 14:33:12 GMT)
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Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.
http://en.wikipedia.org/wiki/Egg_albumin
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Note added at 3 mins (2009-06-19 14:32:38 GMT)
--------------------------------------------------
Of course, the technical term is "ovo-albumin," but that would obviously be out of place in this basic culinary context.
--------------------------------------------------
Note added at 4 mins (2009-06-19 14:33:12 GMT)
--------------------------------------------------
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.
http://en.wikipedia.org/wiki/Egg_albumin
4 KudoZ points awarded for this answer.
Comment: "Thank you very much!"
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