Egg albumen, the white part of raw eggs, is opalescent and does not appear white until it is beaten or cooked. A yellow or greenish cast in the uncooked egg white may indicate the presence of riboflavin, but does not change the flavor of the egg, and is perfectly good to use. (Cloudiness of the raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg.).
