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Thank you,The crust is calcium deposits. They're not harmful and you can flake them off with your fingernail, if you want to. I see them occasionally, though not that much. I'll let an expert weigh in as to whether it's concerning, but my guess is it's no big deal. Re: shape, I sometimes get some that look like that and eventually go back to normal. Haven't noticed anything amiss in terms of quality and flavor, so I just treat them like regular eggs. I think sometimes, if there's a bit of stress during the egg-making process, they can come out a bit wonky-shaped.
Calcium deposits yes, but that is a lot. Is this a new layer or a hen coming back into lay?