[treecol]

Just wondering if there's a problem or as I suspect, freshly laid eggs do have a different texture to the whites. The girls are now 22/23 weeks old and laying quite good size eggs. Usually it's a couple of days before I use the eggs but the last 2 days I've used the eggs laid that day. Whether fried or boiled, the whites are strange - white in colour as thought they are set but when eaten or cut into a really soft almost unpleasant texture. I also made cakes with that days eggs & they were the worst, dryest cakes ever. A recipe ive used for 20 years that is foolproof!
I know I'm probably nuts, but I dont remember this last time I kept hens.

[New shoot]

The texture of the white on a freshly laid egg is different.  If you crack one on a plate and then crack one a few days old, you'll see the difference.  The white is quite solid and clings round the yolk on the fresh one, but is more liquid and spreads out more on the older one.

I'm not really a cake baker, so I'm not sure how this affects the end result.  If you make pavlova, eggs a few days old are better for whisking up, so it could well be the same for cakes 

[grinling]

cakes require 3 day old eggs.