Eggs are the most economical and abundant source of high-quality dietary protein, and are noteworthy for both their nutritional and functional properties. This chapter provides detailed information about the structure, chemical composition and functionality of egg white. Section 2 reviews the structure of egg white, and Section3 offers an overview of the proteins in egg white. Sections 4–9 then provide a detailed review of nine important proteins. Finally, Section 10 covers carbohydrates, minerals and vitamins as minor components of egg white.