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Eggs with thick albumen

post #1 of 5
Thread Starter 

Hey Guys, 

 

Not sure if this is the right section, but haven't been able to find the best place to post this. 

 

So I am new to having chickens, I think we've had them for 3 weeks and the eggs they have been producing are pretty good but the albumen around the yolk is extremely thick. I have been bursting it while im cooking but was just wondering if I leave it out for a few days before putting them in the fridge would that help? 

 

Also how long do fresh eggs usually last for? The eggs are slightly on the smaller side each weighing between 50-60 grms just hoping that once they grow up a bit we'll get bigger eggs. 

 

Thanks for your help!!

post #2 of 5


Hi there,

 

The albumen in fresh eggs is more viscous than an older egg. If i want a boiled egg, then i use one that is at least 3 days old, cos otherwise i lose more egg white peeling the egg than actually eating it! Eggs can last a considerable length of time, but i usually give eggs to friends and family to ensure that all my eggs are no more than a week or so old. They would be fine for a lot longer, but whats the point in having laying chickens and eating eggs that are no fresher than store bought ones? - thats my thinking at least.

 

In theory the egg size should increase - i have 3 new layers and their eggs are considerably smaller than my older girls.

 

Best thing to do with the freshest eggs is to poach them as the albumen remains with the yolk perfectly!

 

Enjoy!

 

CT

"The whole problem of the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts." Bertrand Russell
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"The whole problem of the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts." Bertrand Russell
Reply
post #3 of 5
Thread Starter 

Hey CTKen, 

 

Thanks for your answers mate! Poaching is a GREAT idea, I can never get it right with store bought eggs!! this should be perfect. The reason is my flatmate doesn't like the more viscous albumen she prefers it like store bought eggs. We're currently testing the older egg theory so thought I'd ask as well. 

post #4 of 5


You're welcome and hope you and your flatmate enjoy the results of your "experiments"

 

CT

"The whole problem of the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts." Bertrand Russell
Reply
"The whole problem of the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts." Bertrand Russell
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post #5 of 5
Quote:
Originally Posted by CTKen View Post
 

 

Best thing to do with the freshest eggs is to poach them as the albumen remains with the yolk perfectly!

 

 

There's that "P" word again!!! 

You can fall in love with a woman.

You can fall in love with a horse, a dog or a cat.

 

Please, don't fall in love with your food.

Reply

You can fall in love with a woman.

You can fall in love with a horse, a dog or a cat.

 

Please, don't fall in love with your food.

Reply
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