firmer yolks?

[NuggetTender]

Do you leave your eggs on the counter? or fridge?
I'm wondering if the yolks are firmer when chilled? Just a thought.

I leave most of the on the counter, but have tried putting the oldest 6 rotating in the fridge at all times. doesnt seem to help

 

[NatJ]

I leave most of the on the counter, but have tried putting the oldest 6 rotating in the fridge at all times. doesnt seem to help

How many days old are the eggs you are using?

If you have tried using eggs the same day they were laid, were the yolks any firmer then?

 

[NuggetTender]

How many days old are the eggs you are using?

If you have tried using eggs the same day they were laid, were the yolks any firmer then?

I have tried using same-day with same results. and between cooking and giving away dozens to friends and neighbors, they're never more than 2 days old

 

[Smokerbill]

I was thinking that some extra protein might help, then found this.
https://www.timbercreekfarmer.com/what-causes-weak-egg-yolk-membranes/

What's the protein content of your feed?

 

[NuggetTender]

I was thinking that some extra protein might help, then found this.
https://www.timbercreekfarmer.com/what-causes-weak-egg-yolk-membranes/

What's the protein content of your feed?

this was a great read, and the type of info I was looking for. thank you.
I actually dont know the protien level in their feed, and never thought to look. ill start supplementing from the kitchen and see of that helps

 

[C Siena]

I was thinking that some extra protein might help, then found this.
https://www.timbercreekfarmer.com/what-causes-weak-egg-yolk-membranes/

What's the protein content of your feed?

I, also, just read the article. We were feeding a 16% layer, that has worked for 2 years. Some yolks could be more firm. In the past 3 months they have been at 18-19% protein. I'll make a mental note to check. Thanks for the article.

 

[Smokerbill]

this was a great read, and the type of info I was looking for. thank you.
I actually dont know the protien level in their feed, and never thought to look. ill start supplementing from the kitchen and see of that helps

I, also, just read the article. We were feeding a 16% layer, that has worked for 2 years. Some yolks could be more firm. In the past 3 months they have been at 18-19% protein. I'll make a mental note to check. Thanks for the article.

You bet! Hope it helps. One of my chickens consistently laid eggs that had yolks that were a lot thicker/more viscous than the others that were more runny. Don't know why but they were still good to eat.

 

[NatJ]

I actually dont know the protien level in their feed, and never thought to look.

It is sometimes printed on the bag, other times on a tag that is sewn to the bag (which sometimes comes off and gets thrown away when you open the bag.)

ill start supplementing from the kitchen and see of that helps

As a long-term strategy, it is usually cheaper to buy a higher-protein chicken feed than to supplement with human-grade things, if you decide that solves the problem. (For example, using a chick starter with oyster shell on the side, instead of a layer feed that has lower protein & higher calcium. The separate oyster shell lets the hens get the extra calcium they need, and the chick starter provides everything else, including higher protein.)

But while you are still trying to figure out what is going on, experimenting with the things you have can make more sense than buying something else just to see if it works. For example, this might be a good time to clean out any meat or fish lurking in the bottom corners of your freezer, because those are good sources of protein and chickens don't care if it's freezer-burned from being stored too long.

 

[Apis mellifera]

Free range hens tend to have thicker, darker yolks from eating a variety of insects, plants, and small animals. My experience is that if you can't free range supplement some meat proteins for better quality eggs.

 

[C Siena]

For example, this might be a good time to clean out any meat or fish lurking in the bottom corners of your freezer, because those are good sources of protein and chickens don't care if it's freezer-burned from being stored too long.

I had to laugh at "...don't care if it's freezer burned...".

I'll admit, and I have been the grill cook at a restaurant, we have eaten meat that has a bit of burn. Of course, I cut it off, deeper than the burn, and we ate it. The burn went to the animals. You know I try not to waste protein.