What is the proper name of an egg white?
We all have that friend who orders “just the egg white” but what she actually means is “only the albumen.” The albumen, which doesn’t sound nearly as appealing as egg white, contains half of the egg’s total protein and none of its fat. Isn’t that eggcellent?! Source: The Eggcyclopedia
Albumen is the name for the clear liquid (also called the egg white or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen’s oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks.