Egg white consistency

[rhodap]

I'm new to chickens and currently have two Golden Comets that lay huge tan-colored eggs every other day or so. I gather the egg soon after laying and refrigerate it immediately. I usually eat the egg within the next day or two. The egg whites have a strange consistency that I'm wondering about. It's very watery when cracked and kind of mushy and delicate when fried. When boiled, the white will not get all the way hard and solid. It tastes fine, it's just a weird consistency. This is true of eggs from both hens. Is this normal for this breed? Do the eggs need to age in the fridge a while before I eat them? What's up? Any thoughts are appreciated!

 

[CMV]

I have heard of this. Check out this link and see if any of those apply. I have heard of this happening so you are not the only one who has had this problem. Maybe an expert will chime in.
http://www.thepoultrysite.com/publications/1/egg-quality-handbook/30/watery-whites
Hope this helps.
Edited to add-

 

[feathersnuggles]

I'm not an expert. But, in my experience with my small flock, some of the eggs that have JUST been laid that day and not refrigerated have much more watery whites than the ones that have been refrigerated for days. Seems like the older refrigerated egg whites are thicker. The really fresh, warm eggs have more "water".

I don't know about textures of cooked eggs. But, in my experience, the just-laid eggs cook more quickly.

 

[Buuk]

Hi, I've just cracked my very first eggs from my chooks, and for both eggs, the whites are two different consistencies. Half of the white is runnier, like I'm used to seeing in bought eggs, and the other half is more jellier. From reading the posts above, I'm guessing that the eggs are in the process of changing from watery to not-so-watery, but just wondered if anyone else has had eggs like this.

The eggs were laid in the last 24 hours, from either sussex or (more likely) hyline.

Thanks!