As an ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener in custards. The albumen, or egg white, contains protein, but little or no fat, and can be used in cooking separately from the yolk. <br />The deep yellow or pale hue of your egg yolk doesn’t measure healthfulness directly, according to the American Egg Association. Instead, it’s indicative of a chicken’s feed. Chickens that are fed grains and grasses full of carotenoids (like lutein and zeaxanthin) have more vibrantly yellow yolks, but that doesn’t necessarily translate to a more nutritious yolk. <br /> <br />It could measure chicken health, however: As Dr. Hilary Shallo Thesmar of the Egg Nutrition Center told Chow, free range chickens have access to a greater diversity of foods, which in turn makes them more likely to have deeper yellow yolks. <br /> <br />Cloudy Vs. Clear Egg Whites <br />What makes for a cloudy or clear egg white? It’s the age of the egg. Older eggs have clear whites, while fresh eggs can have a milky, opaque look.
