Egg white:
Egg white is the clear liquid in an egg. It consists of 50% protein. It does not contain fat. It holds the egg yolk in a place. It is rich in protein. It is transparent in color.
Yolk:
Yolk is a yellow portion of an egg. It is rich in vitamins and minerals. It is full of cholesterol. It contains more protein than egg whites. It is golden yellow in colour.
Differences:
| Basis | Egg white | Yolk |
|---|---|---|
| Definition (www.oxforddictionaries.com) |
The clear, viscous substance round the yolk of an egg that turns white when cooked or beaten | The yellow internal part of a bird’s egg, which is surrounded by the white, is rich in protein and fat, and nourishes the developing embryo |
| Synonyms | Batter, gel, glaire, clabber, cavair | Yellow, center, ailment, ovule, roe |
| Word origin | The word egg white was originated in between 1895-1900. | The word yolk was originated from Old English geol(o)ca, from geolu ‘yellow’. |
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| Main function | The major function of the egg white is to provide essential nutrients to the developing embryo, which is a small part of the yolk. | The major function of yolk is serves as the food source for the developing embryo inside |
| Size | It is bigger. | It is smaller. |
| Advantages/Benefits | Its benefits are:
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Its benefits are:
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| Disadvantages | Its demerits are:
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Its demerits are:
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