What is the white part in the inside of an egg?
Egg white is the common name for the clear liquid (also called
albumin/albumen or glair(e)) contained within an egg. It is the
cytoplasm of the egg, which until fertilization is a single cell.
It consists mainly of about 10% proteins dissolved in water. Its
primary purpose is to protect the egg yolk and also to provide
additional nutrition for the growth of the embryo, as it is rich in
proteins and is of high nutritional value. Unlike the egg yolk, it
contains little fat.