What causes watery albumen?

Watery albumen, or thin egg white, is primarily caused by the degradation of the proteins that provide structure and viscosity. This can occur due to the age of the egg, as older eggs lose carbon dioxide and moisture over time, leading to a decrease in pH and protein integrity. Additionally, improper storage conditions or exposure to extreme temperatures can also contribute to the thinning of albumen. Other factors include the hen's diet and health, which can affect egg quality.