Never mind - It's the Co2 doing it !! I found this:
Cloudy whites
This condition is noticeable in freshly laid or oil-treated fresh eggs. It is caused by the naturally occurring carbon dioxide. As the egg ages and this gas escapes, the white becomes clearer. The quality and flavor of eggs with cloudy whites is excellent.
from http://www.urbanext.uiuc.edu/eggs/res04-consumer.html