• noun the white of an egg, containing albumin


  • The white of egg, the nutritive material surrounding the yolk of the eggs of higher animals, which also contains various anti-bacterial substances. Hens’ egg albumen consists of the protein albumin (9 – 12 per cent) and water (84 – 87 per cent), in total about 58 per cent of the weight of the egg. It forms a very stable emulsion with air and hence is used in a variety of air-raised dishes. It may be dried to a powder for reconstituting or deep-frozen.