the.com/albumen

means The clear, protein-rich liquid surrounding an egg yolk, which turns white and solid when cooked or whipped.

from From Latin albus, 'white' — the same root that gives us 'album' and 'albino.' Albumen was originally just the Latin word for egg white itself, picked up wholesale by early scientists naming the protein class it represents, so the chemistry term and the kitchen ingredient are, etymologically, the exact same word wearing a lab coat.