Egg whites really thin!

[hennybee]

Why are all my egg whites really thin and even non existent on one side of the eggs? This makes peeling hard boiled eggs almost impossible without tearing up the eggs. Are the hens lacking something in their diet? I give them regular layer feed from local feed store. I offer oyster shells on the side, and all five hens are about two years old.

 

[BlindLemonChicken]

It has more to do with the age of the egg and how you store it. People who incubate eggs will know more about this but I have heard you should store them pointy side down? In all my years of peeling eggs (in professional kitchens as well as my own) I have not seen this consistently. So my guess is it has something to do with how you store your eggs, not the health or performance of your chickens.

 

[BlindLemonChicken]

I should also note that boiling store bought eggs compared to your own is different. Store bought eggs are old. Like months old. They are also washed which destroys the bloom on the egg, allowing more air into the egg. So the membrane between the shell and the white has time to dry out. (At least I think this is what’s happening). So when you boil the egg and then peel it, there is already more space between the shell and the white. They are easier to peel. I have been steaming my fresh eggs instead and haven’t had an issue yet. You will find various opinions on this. Some people boil them but add baking soda. That won’t help arrange your egg yolk more centrally but it will make peeling easier.