How does the appearance of albumen change as an egg ages?

The appearance of albumen, or egg white, does indeed change as an egg ages. Fresh eggs have firm and thick albumen that is somewhat opaque. As an egg ages, the albumen becomes thinner and more transparent due to the breakdown of proteins and the presence of air inside the egg. This increased transparency happens because the egg loses moisture and carbon dioxide over time, leading to a less viscous consistency. Consequently, the older the egg, the more transparent and fluid the albumen becomes, clearly differentiating it from that of a fresh egg. Understanding this change is important for determining egg freshness and quality in both culinary and agricultural contexts.