This study was designed to probe into the mechanism of egg white (EW) resistance to bacterial growth. The ability of Pseudomonas, Escherichia and Salmonella species to grow in EW was examined before and after a number of different treatments. Dilution with water, aging of eggs at room temperature, sonication, digestion with papain and compounding with ovomucin, iron, yolk and glucose rendered EW suitable to bacterial growth. Thick EW was a better medium than thin EW for bacterial growth. Dehydration of fresh EW increased its resistance to the growth of Salmonella strains. It was concluded that the physical structure of EW (proteins) determined its resistance to bacterial growth, besides its apparent lacking in available water and nutrients.