What happens to the albumen as an egg ages?

As an egg ages, the albumen, which is the egg white, undergoes significant changes. Initially, the albumen is thick and relatively opaque, contributing to the egg's overall quality and structure. However, as time passes, the albumen begins to break down enzymatically and loses its moisture content, leading to a decrease in thickness and an increase in transparency. This process is due to the egg membranes weakening and the proteins in the albumen denaturing and losing their structure. Consequently, aged eggs will display a more transparent and thinner albumen compared to fresh eggs, which is a key indicator of the egg's freshness and quality. Understanding this transformation is essential for anyone involved in poultry showmanship and egg evaluation.