Egg whites are chalky when fried

Discussion in 'Chicken Behaviors and Egglaying' started by merriams, Aug 26, 2008.

  1. merriams

    merriams New Egg

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    Aug 26, 2008
    Hello everyone!

    Someone wrote to me asking about their six hens. Apparently the whites in the eggs they lay become chalky when fried. I've never heard of this.

    Has anyone else experienced this, and do you have any suggestions?

    Thanks so much,
    Sue
     
  2. sunnydee

    sunnydee Chillin' With My Peeps

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    Jul 17, 2008
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    I did a search and the only thing I came up with is that the white will turn chalky if the eggs are old.
     
  3. merriams

    merriams New Egg

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    Aug 26, 2008
    Thanks so much for answering. I got the impression from her that the eggs weren't old, but I'll ask her just the same.

    Thanks again!
    Sue
     
  4. EQ9artist

    EQ9artist New Egg

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    Jul 3, 2011
    I am having the same problem, and I wonder if a little more detail might help. In my case, I have four hens that receive Purina layer feed crumbles, FlockBlock, access to oyster shells, and a couple of hours a day roaming the lawn, so I think their diet is OK. Every day there's at least one egg that has a very pale, extremely thin shell and a rough surface, but I can't tell which of the hens lays these eggs. In any case, I've discovered that these very-thin-shelled eggs all have very chalky egg whites. They look fine when you break the shell, but when they cook up (whether fried or hard-boiled) they have a grainy, chalky texture. The flavor isn't off, but the texture is unpleasant. The yolks are fine. Age doesn't seem to be an issue -- these eggs have this weird texture whether they were laid today or last week.

    Has anyone else encountered this problem, and have any ideas about the cause?
     
  5. hencam

    hencam Out Of The Brooder

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    Jun 5, 2007
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    How old are the hens? I have elderly hens, (some are six and turning 7) and they don't lay often, but when they do the whites are a bit chalky. You'll also notice more air bubbles in the eggs when you crack them. I use their eggs for baking and fry the eggs from the younger birds. Also, the membrane surrounding the whites isn't as sturdy and you'll have difficulty peeling hard-cooked eggs from older hens. For more about cooking and peeling fresh eggs go here: http://www.hencam.com/henblog/2011/03/steamed-eggs/
     
  6. EQ9artist

    EQ9artist New Egg

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    Jul 3, 2011
    Thanks for the reply! That would seem to explain it, because it seems to be consistently the same chicken.
     
  7. poultrygeist2

    poultrygeist2 Out Of The Brooder

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    Apr 20, 2013
    Just got our first couple.eggs fried them up next morning and same.thing looked beautifully egg white looked.fine when cracked.and cooked but chalky texture. Started looking on this web site for help and this seems to be the only thread with this issue. Anyhow doesn't seem like we've gotton to the bottom of it yet but with the help of eachother I'm sure we'll get there. So far I can say that some of the could be issues have been put to rest. Old hens na mine just started laying. Old eggs na fried them up next morning. Anyhow here's where I'm going with it. Was feeding 20% grower oyster shell on side free range couple hrs a day. Switching to 16% grower rest stays the same. Also at this moment have only one breed producing since we have a mixed flock wanna see what happens when other breeds start should know in couple of days. Keep me posted.as.I will you guys. Thanks to this site and all chicken lovers out there.
     
  8. Kikwi

    Kikwi Out Of The Brooder

    Have you all figured anything out? One of my new laying pullets is giving us eggs like this.
     
  9. frgntd

    frgntd Out Of The Brooder

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    May 8, 2013
    Delaware, OH
    I have the same experience with eggs from my 10 month old hens. The whites are a softer, chalkier texture when fried compared to store-bought eggs. I am wondering if the eggs are this way because they are so fresh in comparison. I know that they are supposed to become easier to peel when boiled after they sit in the refrigerator for a couple of weeks. I'll be eager to hear more from others........
     
  10. poultrygeist2

    poultrygeist2 Out Of The Brooder

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    Apr 20, 2013
    Well all I can see is that haven't had any chalky egg whites for a while now. Layer.feed.crumbles.and oyster shell in seperate dish is the.routine, do go get out and free range spring summer and fall, kinda tough during Michigan winters.....specially this one OMG. The thin rough surfaced shell I have also experienced only at the.very beginning. Seems like when first starting to lay their system is just getting started and working up to the perfect egg. I'm no rocket.scientist but sure seems like little bit of aging did the trick. Give it some time and keep those oyster shell goin free choice[​IMG]
     

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