Question about egg yolks

[Willowbrook]

I have a flock of two year old Buckeye chickens. They have been, and still are, great egg layers. One problem I've had since the beginning of them laying is that when you crack their eggs to cook them, almost all of them will break (not hold their shape).
Is this a problem related to diet or possibly freshness?

They are free range and eat 20% layer crumbles, corn. wheat and vegetable scraps. They also receive oyster shell and the shells are never a problem. They graze all day and have access to whatever greens and natural foods their hearts desire.

Any suggestions are much appreciated.

 

[greenfamilyfarms]

Were they refrigerated or room temp? Room temp eggs tend to be a little less firm that cold eggs.

 

[Willowbrook]

Refrigerated.

 

[CrazyChickMom]

I too have this problem with free range chickens. Doesn't matter if it's fresh from the box or in the frig for a day or two. I can find no useful information on why my yolks break.
However, my gut is telling me it's nutritional. I'm going to put vitamins in their water to see if this helps.

 

[Willowbrook]

You could be right, but I would think that free ranging, in addition to supplemental, quality feed, would produce a 'better' egg than those that are pen kept and fed a limited diet.
I will say that the yolks are a very rich, deep, orange color.
For what it's worth, I have ducks that eat the same food and they free range also and their eggs are 'perfect,' including the yolks.
I'm just stumped by this.