Wiktionary
n. the clear part of an egg surrounding the yolk, which turns white when cooked or beaten. Also known as the albumen.
WordNet
Wikipedia
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
Usage examples of "egg white".
Bigger molecules -- like the sugar molecules in the corn syrup or the proteins of the egg white -- don't pass through the membrane.
Female but not male birds possess an oviduct of which one portion secretes albumin (the egg white protein), another portion makes the inner and outer shell membranes, and still another makes the eggshell itself.
A few shell pieces fall in with the sticky egg white and I chase them around with the tines of a fork and they always seem out of grasp and I think, just like her.
Gretchen would gladly have let him knead her and roll her, brush her with egg white and bake her.
However, even if by some chance I remember wrong, and you are correct, what right do you have to assume that semen is nutritionally equivalent to egg white and derive your answer from that?
Is it because semen looks like egg white (after all, we know it certainly doesn't taste like egg white)?