Browning of egg albumen heated at 105~1110°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.