A detailed separation of egg white protein into fractions was performed by paper-electrophoretic techniques. Four to six fractions in terms of general protein were obtained by virtue of this method employ ing barbiturate buffer (pH=8. 6 u=0. 1) with 150 V and 22 hours operation. The glycoproteins and lipoproteins of egg white were fractionated paper electrophoretically with the use of Schiff`s reagent and Sudan Black B, respectively. Quantitative estimation of each fraction was carried out with the egg whites laid by hens differing in age with each other. The egg whites of duck and uroloncha were subjected to the paper electrophoresis likewise and compared to that of hen.