Albumin Percentage of Egg Weight

Correct Answer: 58%

In a standard chicken egg (58 g), albumin (egg white) constitutes 58% of the total egg weight.

Egg Component Composition (by Weight)

• Albumin (egg white): 58%
• Yolk: 31%
• Shell + shell membrane: 11%

Albumin Layers (4 layers, from outside to inside)

1. Outer thin layer
2. Outer thick layer
3. Inner thin layer
4. Inner thick layer (Chalaziferous layer — holds yolk in position)

Albumin is a rich source of high-quality protein, riboflavin (Vitamin B₂), and protective proteins (lysozyme, conalbumin, ovomucoid).