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