Ok, so forgive me if this is a stupid question, but it has been a long time since I have had fresh eggs. So, most of my 8 ladies have started laying eggs. 5 are BSSL and 3 are EE's. So anyway, I'm averaging 5 to 6 eggs a day now and it may be several days to a week before we eat them. I started putting a number on them each day so I would know which was the oldest and eat those first. I also keep them on my counter in a bowl. So, whether they are 7 or 8 days old or even fresh from the chicken, when I crack them open, the white is very runny, almost like water. Is this normal for fresh eggs or are they missing something? Now, the whole white isn't completely runny, there is some more "solid", to it, but it just seems thinner than I've seen before. The yolks are great with a beautiful golden color. I realize the the ones I used to buy in the store were like a zillion years old by the time we got them, but didn't know if the thickness of the white had anything to do with how old the egg was. I also notice that these fresh eggs seem to cook faster than the commercial ones. They taste great and no one has complained or had any problems with them. (my family asks for a fritatta almost once a week now, so they must taste good.) Am I just experiencing what a really fresh egg is or is there something going on? Any info would be greatly appreciated.