Egg white's the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It's the cytoplasm of the egg, which until fertilization's a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose's to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it's rich in proteins and's of high nutritional value. Unlike the egg yolk, it contains a negligible am… (More on Albumen)