Composition of Eggs - egg white (albumen) • Water (~88%) • CHO (~1%) −mainly glucose, may cause brown discoloration in dried eggs and hard cooked eggs (Millard reaction) • Fat (trace)Composition of Eggs - egg white (albumen) • Water (~88%) • CHO (~1%) −mainly glucose, may cause brown discoloration in dried eggs and hard cooked eggs (Millard reaction) • Fat (trace)