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1
However, the genetic factors regulating the proportion of thick albumen are poorly understood.
Pubmed
2
The A egg has a less thick albumen and a weaker yolk membrane, so it spreads more when cracked into a pan.
On food and cooking: the science and lore of the kitchen
3
And the white gets progressively more runny with time: the proportion of thick albumen to thin, initially about 60% to 40%, falls below 50-50.
On food and cooking: the science and lore of the kitchen