Tissue-mimicking phantoms, including bovine serum albumin phantoms and egg white phantoms, have been developed for, and in laboratory use for, real-time visualization of high intensity focused ultrasound-induced thermal coagulative necrosis since 2001. However, until now, very few data are available concerning their thermophysical properties. In this article, a step-wise transient plane source method has been used to determine the values of thermal conductivity, thermal diffusivity, and specific heat capacity of egg white phantoms with elevated egg white concentrations (0v/v% to 40v/v%, by 10v/v% interval) at room temperature (similar to 20 degrees C). The measured thermophysical properties were close to previously reported values; the thermal conductivity and thermal diffusivity were linearly proportional to the egg white concentration within the investigation range, while the specific heat capacity decreased as the egg white concentration increased. Taking account of large differences between real experiment and ideal model, data variations within 20% were accepted.