The term 'white of egg' is a culinary term used to refer to the clear, viscous liquid that surrounds the yolk of an egg. This liquid is composed of two components: albumen and glair. Albumen, also known as egg white, is a protein-rich liquid that makes up the majority of the egg white. Glair, on the other hand, is a thin, watery liquid that is made up of mostly water and some proteins. Together, these two components make up the white of an egg.