egg whites explode when frying, is this normal

[trunkman]

Since I've gotten fresh eggs from my ladies I've noticed when I fry the fresh eggs the whites seem to pop and at times seem to explode alot more than store bought eggs. I also notice there is lots more moisture to fresh eggs than store bought. Is anyone else having this problem, had to clean my glasses twice this morning while cooking eggs.

 

[tri-5-ron]

I think you need to put less gunpowder in the feed mix !
Just Kidding !

 

[Mahonri]

turn down the heat a little....

 

[Flowers of Abba]

Quote:
HeeHee.

perhaps it's the curse of the angry mama chicken? HMMMM

I do notice that my yolk stand up on the white more, and there is a greater amount of substance to the whites..... but never had any splashing going on...

 

[SunnyDawn]

There is more moisture in the white of a fresh egg since as the egg ages the yolk absorbs moisture from the white but I've never had them pop when cooking them. I think Mahonri is right, an adjustment in temperature will probably take care of the problem.

 

[silkiechicken]

They will be thicker for two reasons. 1. The less storage time the less time the enzymes in the egg break down the whites. 2. Less storage time the less moisture that is lost though the egg shell, which is porous to allow flow of oxygen/co2 in a potentially developing chick.

 

[trunkman]

Thanks for the advice, I do tend to turn the heat up a bit much, I like my butter slightly browned, I'll try lower heat.

 

[CTChickenMom]

When I do eggs, I add butter to the pan on medium heat and then turn it way down to low when I put the eggs in. I, and those in my family, don't like crusty edges on our eggs and this eliminates that. I roll the edges up over the whites and cook away. It does take a bit longer, especially for mine that I like over-hard but it's so worth it.

 

[gsim]

Quote:
Fart eggs?

 

[lindabean]

I like the one about gunpowder in the feed. Was just reading a thread about cayane pepper in feed to increase egg production in winter. Anyone here try that?