The albumen print was invented in the 1850’s and became the preeminent photographic process for the next 50 to 60 years. Chemically similar to the salt print, which predates it, the albumen print uses a layer of egg white to seal the surface of the paper and add a glossy organic sheen, as well as a sharpness that can be found lacking in the salt print.

 

The paper is floated on a prepared egg white and salt solution to create a smooth surface. A layer of silver nitrate is added, and the albumen dries and hardens to form a light-sensitive silver salt. The double-coated paper is then placed in contact with a negative and exposed to ultraviolet light, producing a print of ethereal beauty.

 

Traditionally, gold chloride toning is used to make the image more archival while cooling the warm orange color down to a more pleasing sepia, lilac or neutral tone. More than any other photographic medium, albumen prints rely on their surface delicacy and texture to convey a sense of timeless beauty. They are exquisite and sweet, sharp and lovely.