These studies described were initiated for purposes of elucidating the mechanism of the insolubility and color- deteriorative reactions in dried egg albumen. Results indicate that the initial reaction between glucose and the egg proteins is followed by others which give rise to fluorescence and insolubility. Added amino acids react preferentially with the glucose, although protein insolubility eventually ensues. Replacing the glucose in egg white with other sugars gives results substantiating the theory that the deterioration is of the Maillard type. Hydroxymethylfurfural does not appear to be an intermediate in the deteriorating reactions.