New layers egg white issues when cooking

[Chicken lady5]

New hens laying eggs, egg yolks are beautiful egg looks great in the pan till I cook it. The white is not solid but when cooked its like it has holes in it. Does not look good either. Anyone know what is happening with my young girls??

 

[EggSighted4Life]

Hi, welcome to BYC!

Sounds like standard cooking and maybe steam vents??

Can you post a pic?

 

[Chicken lady5]

Hi, welcome to BYC!

Sounds like standard cooking and maybe steam vents??

Can you post a pic?

 

[Chicken lady5]

View attachment 1215366

Attached are the eggs I am having trouble with can anyone tell me whats up? There is a good egg on bottom and the issue on top. Hope you can see the difference.

 

[EggSighted4Life]

Hmm, ya it is hard for me to see the difference. Though I think I might... Almost like it got puffy with an empty space in between?

Definitely interesting. Hope you get more input.

Best I can think is maybe something in the way the proteins are aligning. And that young ladies have hiccups that there system still works out as they mature a little. I never noticed this particular issue. Do you know if it looks the same when boiled? Is it all of your young girls or just one that you can identify?

 

[aart]

Hopefully it's just a startup glitch.
But some birds just have issues.
Did you know that there are 4 parts to the albumen?

Being able to ID the bird(if it's only one) laying these would help.
How long have they been laying?
Has this been and issue from the get-go?

 

[Speckledyhen]

I have birds that have only been laying for 6 weeks. I have noticed some weird things while cooking their eggs. I was guessing that it was because the eggs were really fresh rather than the chickens being so young. When I hard boil them it is very hard to get the white off whole. Above someone linked an article about the 4 parts of the albumin. I knew that there were 2 so I thought the watery outer white was separating from the thicker inner white.
Also if I am say mixing the eggs for French toast or scrambled eggs the inner thicker albumin is really hard to mix into a even mixture of yellow froth. Chunky bits of the white show in the cooked product.
I can only guess that this is because the water from the outermost layer has not settled in to the rest of the egg because it is so fresh. I also read that that is why the yoke is smaller in fresh eggs.
The only thing that I noticed about the flocks egg that I know is related to their youth is a few shelless a number of double yokes, well some eggs are very petite.

 

[rosemarythyme]

Fresh eggs are harder to peel when hardboiled, because the whites haven't started shrinking away from the shell yet. I find it isn't as big of a problem if you shock the eggs during the cooking process - cold eggs into boiling water, and then cooled down rapidly afterwards. I also notice fresh eggs don't blend as well when scrambling/mixing as well, though I don't usually find it noticeable enough to cause issues (if you're making something like a silky smooth custard, it could be an issue).

You can let the eggs sit a little (my eggs are usually around 2 weeks old by the time I eat them) - they'll still be plenty fresh but should be easier to work with.

 

[Speckledyhen]

Fresh eggs are harder to peel when hardboiled, because the whites haven't started shrinking away from the shell yet. I find it isn't as big of a problem if you shock the eggs during the cooking process - cold eggs into boiling water, and then cooled down rapidly afterwards. I also notice fresh eggs don't blend as well when scrambling/mixing as well, though I don't usually find it noticeable enough to cause issues (if you're making something like a silky smooth custard, it could be an issue).

You can let the eggs sit a little (my eggs are usually around 2 weeks old by the time I eat them) - they'll still be plenty fresh but should be easier to work with.

Thanks for the tips and letting me know it wasn’t in my head.