انڈے کی سفیدی
Egg white; albumen; the clear, viscous liquid surrounding the yolk of an egg, composed primarily of water and proteins (mainly ovalbumin), which turns white and solid when cooked. انڈے (anday) is the plural/oblique form of انڈا (anda), meaning egg, derived from the Sanskrit "अण्ड" (anda), meaning egg. کی (ki) is the genitive postposition meaning of. سفیدی (safedi) is the Urdu noun meaning whiteness, white part, or white substance, derived from the Arabic root ب ي ض (b y d), meaning to be white, to become white (سفید, safed, white). Together, انڈے کی سفیدی literally means "the whiteness of the egg" or "the white of the egg". This phrase is used in cooking (recipes for meringue, mousse, omelets, soufflés, etc.), in nutrition (protein content), in traditional beauty treatments (face masks), in art (egg tempera painting), and in everyday language to refer to the egg white. The polarity is neutral, simply naming a part of an egg. The opposite concept is "انڈے کی زردی" (anday ki zardi, egg yolk). The phrase is grammatically feminine (سفیدی is feminine), and "انڈے کی" is a genitive phrase.