Problem with consistency of egg whites

leec

Songster
8 Years
Jan 21, 2014
48
74
112
SW Michigan
I just purchased nine Rhode Island Red hens which just started laying. So far they have been laying 8 to 9 eggs per day for the past three weeks. My question is why am I having a hard time getting the white of the egg to properly cook when making over-easy eggs. I'm 70 years old and have had many chickens in my lifetime (and have cooked my share of eggs). This is the first time that I've encountered this problem. If I cook the egg until the whites are done to my husband's liking, the yolks are hard. I've been feeding a layer mash from the same mill that I've been using for years. The girls free-range outside and also have the entire downstairs of our large barn as their coop. Are they lacking protein?
 
Mine lay eggs with thick egg whites around the yolk. What I ended up doing was poke the white around the yolk with my spatula and that way the white will be well done but the yolk will be runny and warm 😋

I never thought that their egg whites being thick equaled lacking anything. If anything I just assumed they were really fresh.
 
I'll try that tomorrow morning. It just seems so odd to me because I've eaten and cooked so many fresh eggs and never ran into this before. Thanks so much for you reply!!
 
Really fresh eggs cook differently (faster set) than older eggs. Its an adjustment process. to get things just so. And because fresh eggs "stand" taller, the yoks a bit more rounded, getting heat to set the top without cooking thru the bottom can sometimes be challenging - we've used a lid to trap steam and help set the tops, gone over easy, and other similar methods to get things "just so".

Fresh Duck eggs required even more adjustment.

The pan and heating element matter to.

Worse to worse, go medieval on it. Crack the egg at the edge of the pan, depositing the yolk near the side, then gently tilt so the white runs towards the center, where the pan is normally hotter. After the white has gently set, you can carefully move the yolk closer to the center, su the white between the yolk and the edge of the pan has a chance to set.
 
I'll try that tomorrow morning. It just seems so odd to me because I've eaten and cooked so many fresh eggs and never ran into this before. Thanks so much for you reply!!
Let me know how it works out!

It would drive me crazy at the beginning. The funny thing is I never noticed the egg whites being that thick my first year with chickens. I only noticed it this year (3rd year with chickens). Maybe I was too busy loving fresh eggs the first year or two 😂
 
Really fresh eggs cook differently (faster set) than older eggs. Its an adjustment process. to get things just so. And because fresh eggs "stand" taller, the yoks a bit more rounded, getting heat to set the top without cooking thru the bottom can sometimes be challenging - we've used a lid to trap steam and help set the tops, gone over easy, and other similar methods to get things "just so".

Fresh Duck eggs required even more adjustment.

The pan and heating element matter to.

Worse to worse, go medieval on it. Crack the egg at the edge of the pan, depositing the yolk near the side, then gently tilt so the white runs towards the center, where the pan is normally hotter. After the white has gently set, you can carefully move the yolk closer to the center, su the white between the yolk and the edge of the pan has a chance to set.
Thank you for response!! I will try both. Still learning after all these years. : - )
 

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