The right answer is: ovomucin and ovalbumin
The egg white that is at the base of the foam is composed of 90% water and 10% protein. The dominant protein is ovalbumin, which is responsible for the foaming reaction. In fact, ovalbumin is a surface-active protein, it is composed of two parts a hydrophilic head and a hydrophobic tail. The protein pelleted in the white denatures, under the action of heating during the expansion and unfolds around the air molecules.
Ovomucin is involved in the foaming properties of egg white and has shown that it has a better wicking property that confers its high viscosity.
