Albumen is a clear, thick liquid found in eggs, particularly in the whites. It serves as a protective layer for the yolk and provides essential nutrients for the developing embryo. When you crack an egg, the albumen is the part that surrounds the yolk and is often used in cooking and baking for its ability to create structure and stability in recipes. In addition to its role in eggs, albumen can also refer to a type of protein found in blood and other bodily fluids. This protein helps maintain proper fluid balance in the body and is crucial for transporting various substances. Albumen is also used in various industries, including photography and food production, due to its unique properties.