👉 Chicken fluid, also known as egg white albumin or ovalbumin, is a protein-rich liquid derived from the whites of eggs after the yolk has been removed. It's primarily composed of albumin, which is responsible for its thickening and stabilizing properties in culinary applications. Chicken fluid is widely used in cooking to create smooth sauces, soups, and desserts due to its ability to emulsify fats and proteins, giving dishes a creamy texture. It's particularly valued for its versatility and neutral flavor, making it an essential ingredient in both professional kitchens and home cooking. However, its use is subject to dietary restrictions, such as vegetarian or vegan diets, where it serves as a suitable substitute for egg yolks.
