Watery-whiteness of market eggs

Abstract

It was found impossible to measure the viscosity of thick egg albumen by the methods employed. Thin albumen, however, was found to be just as viscous in watery-white eggs as in those of first quality. The defect appears to be confined to the apparent thick albumen only. Watery-white eggs kept almost as well as first quality over a 14-day period. The differences were not large enough to warrant the inclusion of watery-white eggs with second-quality eggs, whose keeping quality was very poor. No evidence of bacterial infection was found in the watery-white eggs, and efforts to transfer the defect to normal eggs using the water-white albumen as inoculum were unsuccessful.