Albumen Quality Question

[jolenesdad]

I’d bet it’s the size of the egg in general that messed with the cake recipe, especially after a molt they probably started smaller. You may need 3 eggs in place of 2...

 

[ZeeAviatrix]

I agree and have noticed this with my eggs too. Sometimes the thicker part kinda sticks to the shell a bit and is harder to get out. We had heard that fresh eggs from our own chickens and ducks would be different from store bought eggs, but it wasn't until we'd cracked open and cooked several from a few different chickens that it became obvious how. Thicker shells, much thicker whites, and bigger yolks in general.

In terms of baking with your eggs, are the eggs the same size as the eggs you previously would have purchased from the store to make the same recipe? I guess what I'm saying is that a recipe that calls for 2 large eggs may need 3 small eggs as not all eggs are created equal

Regardless, all looks to be healthy and safe to eat, enjoy your fresh eggs!

Thank you! I have been eating them anyway. Plus I love the yolk part of the egg, so I guess the bigger the yolk for me, the better.

I haven't bought store eggs in ages! I've had chickens for a number of years, so I am familiar with fresh eggs. I've just never had a hen lay eggs with such a firm albumen. Live and learn!

 

[ZeeAviatrix]

I’d bet it’s the size of the egg in general that messed with the cake recipe, especially after a molt they probably started smaller. You may need 3 eggs in place of 2...

You're right, they were a bit smaller after the molt! I'll try adding an extra egg. Thanks!

 

[ZeeAviatrix]

I used to do a lot of baking, my wife and I had a catering biz. In years of baking, I have found that depending on the humidity, you must adjust most recipes. Say your gonna bake bread of any kind.
Recipe calls for 4 cups flour and a cup of milk, you don't just add a cup of milk and it come out right. Some days you may need to use 3/4 cup of milk for the dough to feel, look, and behave right. Other days it may take a little over 1 cup of milk. Same goes for batters. If you've been baking very long at all, you'll know what consistency your batter is supposed to be like, and you can adjust accordingly.

PS have you tried adding an extra egg if the cake is coming out a little dry? A little extra butter or shortening will make it more moist also. Good luck!

I'll try that, thanks! What threw me off was how congealed the albumen was. I'm sure the new feed has something to do with it. Purina is supposed to have your chickens laying super duper eggs!

 

[MissChick@dee]

A egg white that stands high and firm is good! A fresh egg white is cloudy.
Eggs whites are 90% water.
Is their water clean?
Is the waterer dish clean?
Did you recently clean the dish and maybe not rinse it well?
I’d check that. Best wishes

 

[aart]

I've just never had a hen lay eggs with such a firm albumen. Live and learn!

It's gotta be the feed.
Switch it back and see?

 

[EggWalrus]

I'll try that, thanks! What threw me off was how congealed the albumen was. I'm sure the new feed has something to do with it. Purina is supposed to have your chickens laying super duper eggs!

Something else to consider. If you let your little darlings free range and forage, the eggs can change somewhat as the seasons change. There shouldn't be great changes, but during winter the yolks aren't as dark because they aren't getting fresh greens and others good things. And later summer when the poke berries are ripe, I've had damn near red yolks that are extra super delicious!

Google "red yolks" to have your mind blown. They are supposed to be more nutritious the darker they naturally are.

Woo hoo!

 

[MissChick@dee]

Something else to consider. If you let your little darlings free range and forage, the eggs can change somewhat as the seasons change. There shouldn't be great changes, but during winter the yolks aren't as dark because they aren't getting fresh greens and others good things. And later summer when the poke berries are ripe, I've had damn near red yolks that are extra super delicious!

Google "red yolks" to have your mind blown. They are supposed to be more nutritious the darker they naturally are.

Woo hoo!

Just the thought of em’ sounds yummmmie.

 

[EggWalrus]

Just the thought of em’ sounds yummmmie.

Ooooh yeah! They are! They are!

 

[EggWalrus]

You can cheat and get the red yolks by adding chili pepper flakes to their feed, you can Google how to do it, But cheating won't give you that super rich yolk flavor. My girls yolks only get that dark of a red for about 1 month per year when those poke berries get ripe. And boy do I look forward to then.