[Answer] What is the proper name of an egg white?

Step 1 : Introduction to the question "What is the proper name of an egg white?"

...The albumen is the translucent, goopy fluid that makes up roughly 60% of an egg's inner weight. Of course, you're probably more familiar with this part of an egg by its more common name: egg whites. The egg white contains more than half the egg’s total protein, and the majority of the egg’s niacin, riboflavin, magnesium, potassium, and sodium — but none of the fat. The albumen, which is transparent in its raw, liquid form, turns white when heated and cooked, hence its common name. The albumen is divided into four sections: the outer thin, the outer thick, the inner thin and the inner thick.

Step 2 : Answer to the question "What is the proper name of an egg white?"

The albumen:

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