Hello, my ISA browns have been laying for about 6 weeks now. I think the egg whites are a little thin. I expected a firm, or stiff egg white from such fresh eggs, but they seem to spread out in the pan more than they should. They are pretty consistent and firm a couple of inches out from the yolk, but then a thin layer runs outside of that. I've raised Rhode island reds for eggs before and they always maintained a firm egg white without the thin watery stuff running off. I've read a post here about defective eggs and there is a section about what I'm describing. Should I be concerned? Is there something wrong with my eggs. Thanks!