Ovalbumin Egg is the main protein found in egg whites. It belongs to a family of proteins called albumins. Ovalbumin serves as a source of nutrition for the developing chick embryo inside the egg. It is also commonly used in biochemical and immunological research due to its stability and abundance in eggs. Additionally, ovalbumin is sometimes implicated in allergic reactions to eggs, as it can be a common allergen for some individuals.