The egg white turns green due to the massive proliferation of Gypsy bacteria. The toxin produced by this bacteria appears green, so the egg white has gone bad and should not be eaten.

Egg white is also called albumen, which is a semi-fluid gelatinous substance in the skin under the shell. Egg whites are divided into concentrated egg whites and thin egg whites. Concentrated egg white: The part of the egg white close to the yolk that has a higher concentration. Thin albumen: The part of the albumen close to the eggshell that has a dilute concentration. The protein is mainly ovalbumin, and also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances.

Factors that cause egg whites to turn green:

① Improper storage and external stimulation, leading to deterioration. Such eggs are simply inedible.

②The egg is a fertilized egg. During embryonic development, green egg white may appear in the fertilized egg.

③ It may also be caused by the hen that laid the eggs eating certain substances.