Albumen is the technical name for the egg white, the clear, protein-rich fluid that surrounds the yolk. It is made up of several layers, including a thick inner albumen whose height is a key indicator of quality. When an egg is fresh and well handled, the thick albumen stands tall and firm; as the egg ages or is exposed to heat, it thins and spreads.
This is exactly what the Haugh unit measures, using albumen height relative to egg weight, so albumen quality and the freshness score are closely linked. For bakery, processing and food-service buyers, albumen matters functionally too: firm, consistent whites behave predictably in aeration, foaming and binding, which is why interior quality is specified rather than just shell appearance. We grade and candle to protect albumen quality and ship at 78 to 90 Haugh units, with the cold chain maintained to keep the whites firm on arrival.