Why are we also called protein?

Answer

Hi Arris,

This is in fact very simple: the ‘white’ of an egg (ie the egg without the yolk) consists mainly of proteins or egg whites. This normally looks transparent – like very viscous water – but when you boil it (when the proteins break down and precipitate) it becomes white and hard; that is why we speak of ‘the white of an egg’, which mainly consists of ‘proteins’.

Greetings,

Dominick