A protein found in small amounts (about 0.05%, five one-hundredths of 1%) in egg albumen. Avidin is inactivated by heat.
– See Biotin
Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.
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