Albumen is a clear, viscous liquid found in the eggs of birds, reptiles, and some mammals. It serves as a protective layer for the developing embryo and provides essential nutrients. In chicken eggs, for example, albumen is the egg white, which contains proteins and water, making it a vital component for growth. In addition to its role in eggs, albumen is also used in various food products and cooking techniques. It can be found in meringues and is often used as a stabilizer in whipped creams. Furthermore, albumen is utilized in laboratory settings for its protein content and as a medium for certain biochemical experiments.