[tmattesich]

I am a chef at a restaurant here in Northern California and we buy local eggs from a very small production chicken farmer that we use for our brunch menu. In the last few months we have noticed that the yolks are very delicate and often break when poached or fried.  My first thought was that maybe their diet is deficient in some way,  but I really don't know.  Any advice here that I can relay to the farmer would be much appreciated.  Thanks.

[viettaclark]

Could it be that they are TOO fresh or even... LESS fresh as it's only happened in the past few months? The yolk is mainly fat (white is all protein) so what dietary change causes fats to break down? Don't know....I'm going to leave it to the ''pillars of wisdom'' to help you!

[Roughlee Handled]

Sorry cant help you there.

[Sarah Mitchell]

Hi - No idea regarding the yolks but it is fab to have a member in Northern California!