The primary protein found in eggs is ovalbumin. This protein constitutes about 54% of the total protein content in egg whites (albumen) and plays a crucial role in the egg's structure and function. Ovalbumin contributes to the egg's foaming and thickening properties, making it a valuable ingredient in cooking and baking. In addition to ovalbumin, eggs contain other proteins such as ovotransferrin and ovomucin, which also serve various functions, including antimicrobial properties and providing nutrients for the developing embryo. Eggs are considered a complete protein source, making them a staple in many diets worldwide.