The albumen of an egg is commonly known as what?

The albumen of an egg is commonly known as egg white. This part of the egg serves several important functions, including providing a source of protein to the developing embryo and acting as a protective barrier. The albumen is primarily composed of water and proteins, creating a gel-like consistency that helps cushion the yolk. It also plays a role in keeping the yolk centered within the egg, ensuring that it remains protected.

The other terms presented in the question refer to different components of the egg: the egg yolk is the nutrient-rich portion that serves as the main food source for a developing chick; the shell membrane is a thin protective layer that lies between the shell and the white of the egg; and chalazae are the twisted strands of albumen that help anchor the yolk in place within the egg. Understanding these distinctions enhances comprehension of an egg's structure and its various parts.