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Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen’s oviduct during the passage of the egg. White eggs are often favored by commercial egg producers because the chickens that lay them are generally smaller and more cost-effective to raise, resulting in lower-priced eggs in the market. However, in terms of taste, nutritional value, and cooking properties. Plz Visit Our Official website and all product link