I received this question and just wondered if anyone knew a reason for it.
I keep a few free range hens,recently the whites of the eggs have become runny. Nothing has changed in any way, feed or conditions. Any idea what I can do? They just splash across the pan now when fried. Thanks. James
this was my response:
Hi James, Thank you for your question.
I am not sure why egg white become runny but I googled it and found the following out.
The existence of runny eggs has nothing to do with freshness; it can be observed in newly laid eggs.
There are differences in biochemical composition between normal and runny eggs.
There appears to be a genetic effect on the incidence of runny eggs, suggesting that selection might reduce the incidence.
Considering egg albumen, the length of storage as well as environmental conditions of storage can significantly reduce quality. Factors such as incorrect temperature and humidity increase the loss of carbon dioxide (CO2) from the egg which is compounded by the length of storage. The result is a breakdown in albumen structure, with the net result being an egg with albumen that spreads thinly when broken out on a cooking surface rather than remaining firm and gelatinous as a fresh egg should.
The problem does not appear to be related to nutrition or the health status of the flock. It would appear that a genetic component is involved which presents a challenge for breeders to select against this trait.
Let me know if you have any advice. Thanks
sara @ farmingfriends