Hey all, just wondering if anyone can help me figure out how to fix something.
I have 2 EEers who lay some beautiful bluish green medium eggs. Unfortunately when they are cracked the whites are almost all water not like the thick gelatinous whites from my other 2 chickens which are RIRs. Now I've heard old eggs can get this way, but these are same day laid eggs.
The taste is still the same when cooked and on the plus side they make a good scramble because I don't have to add milk to thin it out, I just whip it a bit longer of fluffy golden goodness!
I just want to make sure im not missing anything and would like to get their consistency back up to what is normal for other eggs. Could it possibly be a protein difIciency?
Any ideas as to why and how to fix this would be greatly appreciated.
I have 2 EEers who lay some beautiful bluish green medium eggs. Unfortunately when they are cracked the whites are almost all water not like the thick gelatinous whites from my other 2 chickens which are RIRs. Now I've heard old eggs can get this way, but these are same day laid eggs.
The taste is still the same when cooked and on the plus side they make a good scramble because I don't have to add milk to thin it out, I just whip it a bit longer of fluffy golden goodness!
I just want to make sure im not missing anything and would like to get their consistency back up to what is normal for other eggs. Could it possibly be a protein difIciency?
Any ideas as to why and how to fix this would be greatly appreciated.
~*Kitty*~
2 children, 2 dogs, 1 EEer, 2 RIRs and thankfully only 1 husband!
2 children, 2 dogs, 1 EEer, 2 RIRs and thankfully only 1 husband!
~*Kitty*~
2 children, 2 dogs, 1 EEer, 2 RIRs and thankfully only 1 husband!
2 children, 2 dogs, 1 EEer, 2 RIRs and thankfully only 1 husband!
