The albumen or egg white of a freshly laid egg will be cloudy, not completely clear. This is because it contains carbon dioxide that slowly seeps out as the egg ages, turning the white clear.
The fresher the egg, the thicker and cloudier the albumen.
The albumen actually consists of four parts: the inner thick albumen, the inner thin albumen, and the outer thick albumen and the outer thin albumen. These layers are designed to protect and cushion a chick embryo as it develops.
These layers get more watery as the egg ages and the proteins change, so an older egg will spread out in the pan more than a fresh egg.
An egg white does contain protein, as well as niacin, riboflavin, magnesium, potassium and sodium, but not nearly as much nutrition as the yolk. But on the flip side, an egg white only contains about 17 calories and no fat or cholesterol.