ALBUMEN Also known as egg white, Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.

Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.

When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets and angel food and sponge cakes. -see Breakout, Chalaza, Color, White, Composition, Cooking Functions, Cooking Terms, Foam, Formation, Grading, Nutrient