Tag: Egg white proteins

The avian egg evolved a complex system of defenses to protect a developing embryo from microbial invasion, acting as a natural incubator. Understanding if and how an egg has antibacterial properties involves examining the multiple layers of protection, from the outermost cuticle to the nutrient-rich interior. This biological defense is crucial for the safety and viability of the egg's contents, providing insight into its remarkable preservative qualities.

One study found that egg whites have potent antimicrobial properties and the capacity to inhibit the growth of bacteria like *Salmonella*. Despite this innate defense mechanism, the common belief that a raw or cooked egg can act as an antibiotic for human infection is a misconception rooted in folk medicine.

Egg whites are comprised of 90% water, but it is the remaining 10%—the proteins—that perform the magic behind meringue's light, airy structure. The primary proteins involved are ovalbumin and ovomucin, which work together to create and stabilize the whipped foam that becomes meringue.