When checking eggs you are cooking....

[IamRainey]

Are they attempting to ensure that they can remove any shell fragments before they go into breakfast?

I crack my eggs into small portion bowls when I'm frying a bunch and I want them all cooked at the same time. It's faster when it's time for them to go into the pan and I'm assured that they're shell-free. And I crack them into bowls before I slide them into the water for poaching. It's more gentle and I get nice compact shapes.

It's not about an insufficiency in the eggs. It's about the consistency of the final cooked products.

 

[IamRainey]

What about a cloudy egg white? I've seen a few, ate the eggs anyway and didn't die. I'm thinking maybe the freezing weather they got too cold before I picked them up?

I got cloudy albumen this morning from an egg that wasn't 24 hours old. ::shrug:: It was yummy! Just as good as the second one gathered at roughly the same time that wasn't cloudy.

 

[wild chick]

@IamRainey, you being in L.A. I guess that means my theory of being almost frozen doesn't fly.

 

[IamRainey]

Well, it has been unusually cold here and if I'm late gathering eggs the ones that get laid early can be distinctly cold to the touch. But, no, nothing's going to freeze here.

It looks like sometimes they're clear and sometimes they're cloudy no matter how fresh. In any case, a fresh egg is a delicious pleasure regardless how cloudy.

 

[twilightgecko]

if i find blood spots, i simply scoop it out and give it back to my chickens.. i know it's safe.. just not something i want to eat.. '
perhaps they crack into a bowl so they can get shells fragments out.. hmm