The acoustic propagation properties of egg yolk and albumen are characterized in the frequency range 20–400 MHz by the bioultrasonic spectroscopy system using an ultrasonic transmission comparison method. Significant differences in the attenuation, velocity, impedance, and density among yolk and thick and outer thin albumen are observed. The acoustic properties of 10% aqueous solutions of ovalbumin and bovine hemoglobin are also measured in order to investigate the contribution of proteins to the acoustic properties of albumen. The differences obtained between thick and outer thin albumen may be mainly due to their macromolecular level structural differences, as their constituents are nearly the same.