In this study, we investigated the ability of -carrageenan to reinforce the heat-induced EWP/Car gel system. A series of composite gels containing 0%-1.0% -carrageenan was prepared and characterized. The results showed that moderate -carrageenan addition (particularly 0.6%) significantly improved gel hardness, elasticity, and water-holding capacity. Rheological and microstructural analyses confirmed that -carrageenan promoted the formation of a denser, more homogeneous network, as evidenced by lower tan values and uniform fluorescence and pore distribution in CLSM and SEM images. FTIR and SDS-PAGE results indicated that these enhancements were mediated by noncovalent interactions without altering protein secondary structures. Moreover, the reduction in free sulfhydryl groups and increased disulfide bond formation revealed a strengthened protein matrix. These findings provide promising insights for the rational design and application of EWP-based systems in the production and processing of egg-based food products.