Which part of the egg white is thicker in a fresher egg?

Which part of the egg white is thicker in a fresher egg?

• A. White closest to shell
• B. White closest to yolk
• C. Shell membrane
• D. Chalazae

Answer: (B)

Fresh eggs have two layers of white: a viscous inner layer that clings to the yolk and a thinner outer layer toward the shell. The inner, yolk-adjacent white is the thicker portion. As eggs age, moisture moves and the inner white becomes thinner, while the outer white remains more runny. The shell membrane and chalazae exist as other structures (with chalazae often more visible in very fresh eggs) but they are not what defines the thickness of the white. So, the white closest to the yolk is thicker in a fresher egg.

Fresh eggs have two layers of white: a viscous inner layer that clings to the yolk and a thinner outer layer toward the shell. The inner, yolk-adjacent white is the thicker portion. As eggs age, moisture moves and the inner white becomes thinner, while the outer white remains more runny. The shell membrane and chalazae exist as other structures (with chalazae often more visible in very fresh eggs) but they are not what defines the thickness of the white. So, the white closest to the yolk is thicker in a fresher egg.