What is the primary purpose of the albumen in eggs?

The primary purpose of albumen in eggs is to provide nutrition to the developing embryo. Albumen, commonly known as egg white, is composed mainly of water and proteins, such as ovalbumin and ovomucin. These proteins serve as a source of nutrition for the embryo as it develops, supporting growth and providing essential nutrients that are vital for proper development during the early stages.

While albumen does provide some protective qualities, such as cushioning the yolk and forming a barrier against bacteria, its main nutritional role is what makes it crucial for the embryo's growth. Other functions, like temperature maintenance, are supported by the egg's overall design, but are not the primary purpose of the albumen itself. Ultimately, the albumen's composition and structure serve to ensure the developing embryo has a steady supply of nutrients needed for successful development during incubation.