If penguin eggs are boiled, the albumen does not whiten but remains translucent this is be

If penguin eggs are boiled, the albumen does not whiten but remains translucent this is because penguin eggs have more of a glycoprotein called penalalbumin which would normally help the eggs survive the cold.

Penguin eggs contain 25% penalalbumin whereas chicken eggs contain less than 0.01% 17/ more reading: https://polarguidebook.com/what-color-are-penguins/

I don’t support eating penguin eggs, as far as I know it’s only done in one place, some background: https://www.bbc.com/travel/article/20200820-a-food-revolution-in-the-falklands

Donald Morrison
If penguin eggs are boiled, the albumen does not whiten but remains translucent this is be