Re: What's the function of the egg white?

The major function of the egg white is to provide essential nutrients to 
the developing embryo, which is a small part of the yolk. The yolk is also 
being used for nutrition.  In addition the egg white provides a protection 
to the entry of bacteria into the developing embryo. It contains both 
lysozyme, a protein enzyme which binds to and destroys the cell wall of 
some bacteria and also conalbumin, a protein that binds iron. Without iron, 
many bacteria cannot grow.  The third purpose is for the the formation of 
the "chalaze" cords -- the very opaque white material in the egg white that 
holds the yolk in place. By keeping the yolk in the center it makes it 
harder for bacteria to get to the yolk and the developing embryo.