As the egg ages and this gas escapes, the white becomes clearer. The quality and flavor of eggs with cloudy whites is excellent. Chalazae Consumers frequently ask about the stringy white pieces in egg whites. Some think they are evidence of fertileness and very carefully remove them. They are, of course, a natural part of the egg and anchor the yolk in the thick white.
Prominent chalazae indicate high quality.
They tend to disappear as the quality of the egg drops. However, eggs with small chalazae can have high quality, too. Difficult peeling Hard-cooked eggs that do not peel easily are usually quite fresh. Eggs kept for several days before cooking lose carbon dioxide making them easier to peel. The greenish coating around the yolks of hard-cooked eggs results from cooking at too high a temperature or too long a time or from not cooling the eggs rapidly following cooking.