Thick jelly like whites

[AusHen]

A few month back I was given a hen, the sole remainder of a family friends flock. Her age is unknown but at least a few years +. She's came to me laying very thin shells with jelly like whites, normal yolk. I assumed the thin shells were due to diet but dispute her being on what all my other hens are on with access to shell grit and my other ladies crushed shells for a few months there has been only minor improvement as they still break in the nest box and are sometimes misshapen and/or corrucated. I'm now thinking maybe age related but I can't find a cause for the jelly like whites. I have included her most recent egg which is her thickest shell so far. The white was stuck to the shell a bit which cause the yolk to break

 

[Pennys Mama]

A few month back I was given a hen, the sole remainder of a family friends flock. Her age is unknown but at least a few years +. She's came to me laying very thin shells with jelly like whites, normal yolk. I assumed the thin shells were due to diet but dispute her being on what all my other hens are on with access to shell grit and my other ladies crushed shells for a few months there has been only minor improvement as they still break in the nest box and are sometimes misshapen and/or corrucated. I'm now thinking maybe age related but I can't find a cause for the jelly like whites. I have included her most recent egg which is her thickest shell so far. The white was stuck to the shell a bit which cause the yolk to break
View attachment 1974909 View attachment 1974910

 

[aart]

Boy, I don't know.
Seems there was another thread recently about this,
but I can't remember if a viable answer was given.

Here's some other threads that you might peruse:
https://www.backyardchickens.com/search/83055547/?q=thick+whites&t=post&o=date&c[title_only]=1

 

[Willowspirit]

 

[Cryss]

 

[AusHen]

I have looked through all the relating posts I can find. none have pictures and most responses are relating to eggs being fresh. this egg was laid the day I cracked it but it's much different than the usual thick fresh egg white you normally see, the kids call it jelly fish whites

 

[Meg-in-MT]

I wonder if something can cause an overabundance of ovomucin in an egg white. Mucins create the gel, from what I understand. Very interesting! I hope someone knows