🇺🇸
/ˈæl.buː.n/
🇺🇸
/ˈæl.buː.n/
🇬🇧
/ˈæl.buː.n/
🇬🇧
/ˈæl.buː.n/
Plural
albumens
Albumen is the clear, viscous, protein-rich liquid part of an egg—commonly called 'egg white'—that surrounds the yolk and provides nutrients and protection to the developing embryo; it's widely used in cooking (e.g., meringues) and biochemistry due to its functional proteins like ovalbumin.
When making meringue, you must whip the albumen until stiff peaks form.
The albumen of a fresh egg holds its shape tightly around the yolk.
Scientists studied how heat changes the structure of albumen during boiling.
This recipe calls for three tablespoons of dried albumen as a binding agent.
In embryology, the albumen serves as both a water reservoir and a source of amino acids.
albus
Comes from the Latin adjective 'albus', meaning 'white'. It denotes whiteness or pale coloration and is the etymological basis for words related to white substances. Examples include albumen, album (a white parchment or blank book), albedo (the reflectivity of a surface, often linked to whiteness), and alb (a white liturgical vestment).