Is the entire albumen of a chicken egg the same consistency

Is the entire albumen of a chicken egg the same consistency? Explain.

Solution

The albumen is not of the same consistency throughout the egg. It consists of layers of thick albumen followed by thin albumen. Thick albumen is present just outside the yolk and is also called as Chazaliferous white. This is because in this area only Chalaza is present. Then comes the thin albumen, present next to the inner thick albumen. Apart from this, there are thick and thin layers just near the egg shell region. So basically we can say there are 4 layers of thick and thin albumen present in alternate manner.