The Watery Egg: What It Is and What Causes It

I just feel like the answers in this are very American Education Style. It's an easy to memorize fact, and not an actual explanation of why it happens. Why would the loss of moisture cause a thinner egg? And what kind of deterioration is happening with the ammonia or time? Is the protein just simply stretching out over time or is there a bacterial process that's actually converting it into something else?

I knew ammonia had several health hazards, but the egg thing is new to me.

Diet is important.
So is keeping disease out of your flock.

Very interesting! I had no idea ammonia could cause watery eggs.

Well written