Chicken eggs are recognised for their versatility as a food product, and as a model for research in biology and medicine. We investigated the egg white as a source of bioactive compounds. Egg white was fractionated using tandem ion exchange chromatography (SAX and SCX), and seven fractions were assessed for any associated bioactivity. Four fractions at various protein concentrations were shown to contain proliferative bioactivity that exceeded the FBS control. The most potent fraction (six) was used in an in vitro wound closure assay to demonstrate a positive influence on cell migration, and restored scratch wounds more rapidly than the control. LC-MS/MS identified thirty-three proteins in fraction 6 of egg white; most of which play important roles in cell growth and development, signaling, motility and proliferation. These candidate bioactives suggests that the egg white contains essential compounds that contribute to the growth of an embryo prior to fertilisation.