What is an important characteristic of a quality egg?

A quality egg is characterized by a thick and firm white, also known as egg white or albumen. This quality ensures that the egg is fresh and has been stored properly. A thick white indicates that the egg's protective membranes are intact, which is a sign of freshness. As eggs age, the pH of the egg white increases, causing it to become thinner and less viscous, which negatively impacts its cooking properties and overall quality.

While a strong and pliable shell is important for protecting the contents of the egg, it is not the primary indicator of quality compared to the characteristics of the interior. The color of the eggshell, whether it be brown or white, does not influence the quality or flavor of the egg and is largely determined by the breed of the hen. A flat yolk may indicate an older egg or diminished quality and is not an ideal trait. Therefore, the thickness and firmness of egg white is a crucial aspect that reflects the egg's overall quality, making it the correct choice.