1, egg white refers to a transparent gelatinous substance wrapped around the yolk and composed of protein. So it is also called protein, as opposed to egg yolk. Protein will solidify into a white solid when heated, hence its name.

2. protein is as shockproof, moisturizing and protective as mammalian amniotic fluid. If you mix the egg whites with a high-speed whisk, they will be as elastic as a sponge, which is the first step in making a cake.