the formation of protein tyransparent gel is always dependent on the protein concentration and pH and ionic strength. Pleaase try to do the following:

-Reduction of protein concentration;

-find a optimum pH at which the transparent ovalbumin gel is not formed. Instead, the particle gel that can be dispersed will be formed;

-Adding some types of salt such as citrate;

-Combination of above;

Good luck and let me know if they do not work.