Really thick egg whites?

[jethalt]

We are new to chickens so would love a little help/advice.
We were given 2 3 yr old Rhode Island Red hens 2 weeks ago. One is laying, we think the other has "retired"
The first morning we had them, we received an egg...totally normal looking, tasting, etc.
We then had a stretch of 11 days without any eggs which we were told was relatively normal given
the possible stress of moving and such.
We've received 2 eggs in the last 3 days now...both have had normal yolks, but EXTREMELY thick gelatinous whites.
So thick that they don't "pour" out like normal whites do but come out all together in one big thick glob.

We've thrown the 2 eggs away thinking they might not be ok to eat.
Anyone know why we're getting these kinds of whites? Is it maybe just because she is just starting to lay again
after a little break?

Thanks in advance for any help or advice you may have.
Jeanette in AZ

 

[lazy gardener]

Can you post a picture? I think what you are seeing is a perfectly normal and very fresh egg. In a freshly laid egg, when you crack it into the frying pan, and cook it, the white will not spread out, but remain raised and very close to the yolk.

 

[jethalt]

Thank you for responding...I ended up not taking a picture as her next 4 eggs have been much more "normal". The whites are thicker than store bought eggs, but not as thick as the 1st 2 (almost solid like jelly!). ~feeling much less stressed.

 

[Katynova]

I love how unhelpful this thread is....

I'm in AZ too and have egg white just like this. Did it start cooking outside? Lol