Albumen
/ælˈbjuːmən/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
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.
Compare with
protein
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