Also, a third item is a custard, which is thickened with egg protein.

Being manufactured in chicken eggs, it contains trace amounts of egg proteins.

If you have an egg allergy, your body doesn't properly recognize certain egg proteins.

I'd be eating egg protein every hour.

Cream, butter, milk, water or oil (used in China) will dilute the egg proteins to create a softer texture.

The hot air, combined with the egg proteins, make the soufflé stay inflated - for a while anyway.

"Double" consommé is clarified often through a fining process involving egg protein.

Ovalbumin is usually used as a marker for the egg proteins.

People who are allergic to eggs may have a reaction to flu shots, which contain egg protein.