卵白

1. Origins, structure, and basic meaning

• Structure: 卵白 (らんぱく) is a noun for egg white or albumen, the clear-to-white part surrounding the yolk.
• Basic usage: It appears when whipping egg whites or using only the whites in a recipe.
  • 卵白を泡立ててから砂糖を加えた。 — I whipped the egg whites and then added sugar.
  • この菓子には卵白だけを使う。 — Only egg whites are used in these sweets.

2. Common pitfalls and similar expressions

• White and yolk
  • 卵白 is the white part of an egg, while 卵黄 is the yellow yolk inside it.