What is the purpose of the albumen?

Albumen, commonly known as egg white, serves several purposes. Primarily, it provides protection and nourishment to the developing embryo in bird and reptile eggs, offering a source of water and protein. Additionally, albumen has functional properties in cooking and baking, such as acting as a binding agent, stabilizer, or leavening agent in various recipes. Its ability to whip into a foam makes it essential for making meringues and soufflés.