Albumen
noun
The clear liquid inside an egg that surrounds the yolk.
When you crack an egg open, the albumen is the clear, sticky substance that surrounds the yellow yolk.
Often appears as...
- egg albumen
- albumen consistency
Usage tips
Technical
noun
A type of protein found in eggs and some seeds.
The albumen in eggs is a good source of protein for a balanced diet.
Often appears as...
- albumen protein
- albumen source
Usage tips
Academic
noun
A liquid or semi-liquid substance inside a plant seed.
In some seeds, the albumen serves as the food reserve to feed the growing plant embryo.
Often appears as...
- seed albumen
- albumen reserve
Usage tips
Academic
noun
The clear liquid inside an egg that surrounds the yolk.
When you crack an egg open, the albumen is the clear, sticky substance that surrounds the yellow yolk.
Often appears as...
- egg albumen
- albumen consistency
Usage tips
Technical
noun
A type of protein found in eggs and some seeds.
The albumen in eggs is a good source of protein for a balanced diet.
Often appears as...
- albumen protein
- albumen source
Usage tips
Academic
noun
A liquid or semi-liquid substance inside a plant seed.
In some seeds, the albumen serves as the food reserve to feed the growing plant embryo.
Often appears as...
- seed albumen
- albumen reserve
Usage tips
Academic
Definition 1 of 3
Pro Tip 1/3Culinary Term
Primarily used in cooking to refer to egg whites, important in recipes for texture.
Beat the albumen until it forms stiff peaks for the meringue.
Pro Tip 2/3Not Always Clear
When cooked, albumen turns white and opaque, not remaining clear.
The albumen started clear but became solid white after frying the egg.
Pro Tip 3/3Identifying Quality
The clarity and firmness of albumen can indicate an egg's freshness.
This egg's albumen is cloudy, a sign it may not be very fresh.
Pro Tip 1/3Culinary Term
Primarily used in cooking to refer to egg whites, important in recipes for texture.
Beat the albumen until it forms stiff peaks for the meringue.
Pro Tip 2/3Not Always Clear
When cooked, albumen turns white and opaque, not remaining clear.
The albumen started clear but became solid white after frying the egg.
Pro Tip 3/3Identifying Quality
The clarity and firmness of albumen can indicate an egg's freshness.
This egg's albumen is cloudy, a sign it may not be very fresh.
Pro Tip 1/3Culinary Term
Primarily used in cooking to refer to egg whites, important in recipes for texture.
Beat the albumen until it forms stiff peaks for the meringue.
Pro Tip 2/3Not Always Clear
When cooked, albumen turns white and opaque, not remaining clear.
The albumen started clear but became solid white after frying the egg.
Pro Tip 3/3Identifying Quality
The clarity and firmness of albumen can indicate an egg's freshness.
This egg's albumen is cloudy, a sign it may not be very fresh.
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Video examples
Safari Live - Day 368 PIPE...
put it right up to his nose no he didn't vomit he's still good I mean it's a rotten egg that's what it stinks of because there's although remaining albumin from where the chick you know the albumin of course is for the chicks
Video examples
How Are Eggs Made? PIPE...
oviduct first it swathes with albumen the egg white that contains the water needed by the growing chick that done and enclosed within the membrane it travels on into the uterus when it will be given its protective
Video examples
Safari Live - Day 368 PIPE...
put it right up to his nose no he didn't vomit he's still good I mean it's a rotten egg that's what it stinks of because there's although remaining albumin from where the chick you know the albumin of course is for the chicks
Video examples
How Are Eggs Made? PIPE...
oviduct first it swathes with albumen the egg white that contains the water needed by the growing chick that done and enclosed within the membrane it travels on into the uterus when it will be given its protective
Example 1 of 2
Quote examples
Paul D. Boyer
American Scientist
This led to the discovery that long chain fatty acids would remarkably stabilize serum albumin to heat denaturation, and would even reverse the denaturation by heat or concentrated urea solutions.
Quote examples
Frank Macfarlane Burnet
Australian Scientist
Serum albumin is a well-defined protein, but no laboratory has yet attempted to ascertain its full chemical structure.
Quote examples
Paul D. Boyer
American Scientist
Concentrated serum albumin fractionated from blood plasma was effective in battlefield treatment of shock.
Quote examples
Paul D. Boyer
American Scientist
This led to the discovery that long chain fatty acids would remarkably stabilize serum albumin to heat denaturation, and would even reverse the denaturation by heat or concentrated urea solutions.
Quote examples
Frank Macfarlane Burnet
Australian Scientist
Serum albumin is a well-defined protein, but no laboratory has yet attempted to ascertain its full chemical structure.
Quote examples
Paul D. Boyer
American Scientist
Concentrated serum albumin fractionated from blood plasma was effective in battlefield treatment of shock.
Example 1 of 3
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