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Browning of egg albumen heated at 1 05 ~ 110°C was retarded by the addition of L-cysteine.A level of 5 % L-cysteine was shown as a necessary amount for the effective retardation of browning. It was found that this retarding effect of L-cysteine on browning of egg albumen was caused by the elimination of carbohydrates in egg albumen which were necessary to browning reaction of proteins with the formation of 2-polyhydroxyalkyl thiazolidine 4-carboxylic acids. The depletion of carbohydrates by adding cysteine may be applicable to prevent the browning which occurs during spray drying of egg albumen and whole egg.