Gelatinous Egg Whites

Discussion in 'Chicken Behaviors and Egglaying' started by robren, Apr 4, 2012.

  1. robren

    robren Out Of The Brooder

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    Mar 3, 2011
    Hi All
    A person I regularly give eggs commented today that every once in a while she gets an egg with a" gelatinous white". Not the shell -- but the white part of the egg is "like jello or almost solid". She doesn't eat them, and doesn't happen a lot. She thinks she has seen about 4 eggs with this condition out of 10 or 12 dozen. I'm checking thru my books.... Any thoughts?? Thanks
     
  2. duckinnut

    duckinnut Chillin' With My Peeps

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    Jul 18, 2010
    Marshfield, Ma.
    What do they mean by that? Do they realize that truly fresh eggs that the whites are extremely thick. That's what makes them awesome,great for poached and for breading things for frying. In general great all around. Not those watery store bought things.

    Unless there is something crazy going on, have her save it so you can look at it.
     
  3. Mommysongbird

    Mommysongbird Chillin' With My Peeps

    Mar 17, 2011
    Small Town, Virginia
    The whites of our eggs (mainly the two EE's eggs) are thicker than those of our other two girls. I have really never paid attention to it though. As long as they are discolored or smell funny, we eat them.
     
  4. robren

    robren Out Of The Brooder

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    Mar 3, 2011
    Thanks for the reply Duckinnut

    She's a farm girl and understands the concept of "fresh". I think this is beyond thick -- she says almost solid. I'll have her save one and show me. Any thoughts about what causes EXTRA thick whites???
     
  5. robren

    robren Out Of The Brooder

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    Mar 3, 2011
    Hi Mommysongbird
    I don't think it smells funny--she didn't mention that--let's hope not. I thought at first my fridge may have been too cold and it froze(?) but it was only 1 egg out of the dozen. They definately aren't old---I think 3-4 days is the longest a dozen has ever been in the fridge.
     
  6. Trixie27FL

    Trixie27FL Out Of The Brooder

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    Jun 9, 2011
    My barred rock's eggs are all like that. They are unusable for me, because I eat only egg whites and they cannot be separated under any circumstance. When I try to use them for scrambling, they are so thick they don't scramble easily at all. I find I can really only use them in baking. It's very frustrating!
     
  7. dsmom

    dsmom New Egg

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    Aug 30, 2014
    Hi All,
    So what can cause this rather strange condition. When cooked the whites are rubbery and have an odd taste.
    Does this condition have anything to do with a problem with the chickens diet?
    Sure am looking forward to some helpful input.

    Thanks,
    dsmom in California
     
  8. JadedPhoenix

    JadedPhoenix Chillin' With My Peeps

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    Oct 29, 2012
    Tyro-Lexington, NC
    Bumping since I have the same issue with my Sultan eggs. None of the others that I have are like that but I literally have to use my finger to dig the whites out. I scramble the eggs by putting any eggs to be cooked into a tupperware container and shake them until they are mixed well. Never had an issue with them not mixing in with the others. Just curious.
     
  9. houdiniduck

    houdiniduck Chillin' With My Peeps

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    Jun 17, 2014
    Mesa, AZ
    I had a duck egg like this tonight. Clear white like normal, but it was like thick thick snot texture-ish. the whites syayed in the shell and the yolk fell out into the bowl.... does anyone have any info?
     

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