Egg whites are too thick to mix together properly

[Meredyth Sawyer]

I have 3 Isa Browns and when I make scrambled eggs, I can get away with the eggs not being mixed thoroughly but when I make bread and butter pudding, if I leave unmixed white, it has an eggy taste because there's no sweetness through that part of the mixture. I end up using a stick blender for a few seconds to mix them because you can try with a fork till the cows come home and it won't combine. Is it normal to have such thick egg whites or am I feeding too much of something to them? I realise that they'll be firmer than store bought eggs, which are older.

 

[Pork Pie]

It's ostensibly a matter of freshness, from what I understand

 

[rebrascora]

I agree it is just that they are so fresh. Save some eggs for a few weeks and use those. Eggs kept on the kitchen bench rather than the fridge will lose that solidity faster in my experience. They will keep at 6+ weeks on the kitchen bench and still be edible, even in the summer.

 

[FrankHomestead]

I agree it is just that they are so fresh. Save some eggs for a few weeks and use those. Eggs kept on the kitchen bench rather than the fridge will lose that solidity faster in my experience. They will keep at 6+ weeks on the kitchen bench and still be edible, even in the summer.

Really wow! I had no idea

 

[rebrascora]

An egg is good until it is bad and it will be obvious when you crack it, that it is bad.

I don't propose you keep all your eggs for 6 weeks on the kitchen bench, a cooler place is better but they don't need to go in the fridge. It was just to let you know that they do keep incredibly well and not to throw them out just because they have been sitting around for a few weeks.
The way many people, including myself, test them if they have got old, is to put them in a dish of tepid water....if they bob to the surface they are dubious and care needs to be taken when cracking them open, but even floaters are sometimes still edible, although I usually scramble them and feed those to the cats or chickens. If they are really bad, believe me, your nose will detect it. . The freshest ones will lie on their side on the bottom of the bowl and progressively start to turn round end up in the bottom as they age until the air sac becomes large enough for them to eventually bob to the surface and float. Not that I am suggesting you leave them in a bowl of water for weeks, but just that when you test them, that is what you find happens.
Good luck with your next bread and butter pud.... it is one of my favourites! Have you tried using cinnamon and raisin bagels instead of bread or brioche is really naughty/nice. I look out for reduced bakery items at the supermarket that I can use for it, like the above or teacake loaf. It is better made with stale bakery produce anyway as it holds the texture better.

 

[Meredyth Sawyer]

Thanks everyone. I thought I was doing the right thing. I feed them a complete food but I never encountered this before and neither had anyone I talked to. My question isn't about bad eggs I know about that. That explains why I've seen fresh eggs in wire baskets on kitchen benches. They must have known.