The white part of the egg is called Albumen
The albumen is the clear, viscous liquid found inside the eggshell. It is commonly known as the egg white and makes up about 60% of the total weight of the egg.

Composition of Albumen:
- Albumen is primarily composed of water (about 90%).
- It also contains proteins, mainly ovalbumin, ovotransferrin, ovomucoid, and lysozyme.
- Other nutrients found in albumen include vitamins, minerals, and amino acids.

Functions of Albumen:
- Provides protection: Albumen acts as a cushion, protecting the yolk and embryo from external shocks.
- Provides nutrition: It is a source of protein, vitamins, and minerals for the developing embryo.
- Acts as a shock absorber: The viscous nature of albumen helps absorb shocks and prevent damage to the yolk.

Types of Albumen:
- Thick albumen: Found closer to the yolk, it is denser and provides more protection.
- Thin albumen: Found closer to the shell, it is more liquid and helps regulate the temperature inside the egg.
In conclusion, the albumen plays a crucial role in protecting and nourishing the developing embryo within the egg. It is a nutritious component of the egg that contains various proteins and other essential nutrients.