This study was designed to provide a better understanding of egg white foams and the proteins involved by characterizing the drainage from foam. Samples of liquid egg white were whipped at high speed to a medium peak. After the foam had drained for an hour, drainages were collected and whipped again. That procedure was repeated until a 5th drainage had been collected. Portions of liquid drained from the 1st, 2nd, 3rd, 4th, and 5th whip were saved and later were analyzed. The foam became less stable with each successive whip. Drainage pH increased from 9.0 to 9.3. Both angel cake volume and texture decreased with each drainage. Cakes prepared from the 4th or 5th drainage had very poor volumes and texture. Viscosity of each drip was lower than that of the previous sample. Lysozyme activity decreased linearly, indicating that approximately the same amount of lysozyme remained in each foam. The data showed that most major protein components in egg white are altered by repeated whipping. The ovalbumins were not greatly changed, but portions of ovomucin, conalbumin, lysozyme, and globulins A1 and A2 were retained in the foam of beaten egg white.