My Friend has chickens and asked me to post a question. She says shepicks all her eggs up everyday and they are usually eaten within a week. Sometimes the egg white is firm and thick when broken into the pan and sometimes it is a liquidy this puddle without the firmness. She would like to know what conditions lead to runny egg whites? Thanks Dianne
& Check this out http://www.thepoultrysite.com/publications/1/egg-quality-handbook/30/watery-whites I keep the main site bookmarked http://www.thepoultrysite.com/ourbooks/1/egg-quality-handbook/ for general reference. HTH Nadine
