Egg White

[Anonymous]

Hello All
First post hope someone can shed some light.
I've noticed that over the last couple of weeks that the whites of our eggs seem somewhat thinner than they had been previously. It's as if they were not the freshest of eggs ie when frying the white spreads across the frying pan as you would expect of an egg that is 2 or 3 weeks old. But these are eggs laid one day and cooked the next.
Any ideas?
Thanks Anne

 

[Anonymous]

Hi Anne,
egg whites get thinner when chickens get older,or,to the end of their laying.It is normal,how old are your hens?
(I only know this 'cos Tim answered this question before...... )

 

[Tim]

Spot on Lydia!

The older the chook, the thinner the white - you just don't see thin whites in shop bought eggs because they only keep their hens for 18 months / 2 years so they can be competitive. It could also be the end of their laying cycle (as Lydia says) you can also get 'clears' without yolk or 'Mini Eggs'.

I'm not aware of any diseases or problems that can cause thin whites.

There's no difference really in the content - they just don't conform to what we are used to.

You are right though chickanne, whites do get thinner as eggs age but also as chickens age.

 

[Anonymous]

Spot on Lydia!

only because I remebered a previous post that you'd made.......... ,I'm just impressed that I remembered :lol: