What is the mucus of an egg?

The mucus of an egg, often referred to as egg white or albumen, is a clear, viscous substance that surrounds the yolk. It serves several purposes, including providing protection and nutrition to the developing embryo. Egg white is primarily composed of water and proteins, which help form a gelatinous structure that can also trap bacteria, enhancing the egg's safety and viability. Additionally, it plays a role in the texture and stability of baked goods when used in cooking.