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Egg shell and yolk color may vary, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness.
Egg white: Egg albumen in raw eggs is opalescent and does not appear white until it is beaten or cooked. A yellow or greenish cast in raw white may indicate the presence of riboflavin. 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.
On very rare occasions, a hard-cooked egg white may darken to a caramel shade due to a high amount of iron in the cooking water or to a carbonylamine-type reaction. Using fresh eggs and cooling them quickly after cooking helps to prevent this darkening.
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Egg white is white?
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Egg White are White?