[kattcottrell]

My eldest chicken have been laying well since getting her a few weeks ago, the only thing is though the white of the egg is always very cloudy and not nice and clear like i'm used to with shop bought eggs, we've still been eating them and they taste fine, does anyone know why this is, is she lacking something in her diet or could there be another reason for this? any suggestions would be great.

[compostqueen]

I think it's fine. They are thick too which is a sign of how fresh they are. As the egg ages the white gets more watery which is like the shop bought ones  

When you fry a dead fresh egg it looks like it's been poached. It's all firm and the white stays together, not spreading out into the frying pan

[peggyprice]

Like this  



     

[GrannieAnnie]

Well this site I found says its okay!!!!!

EGG WHITE--A cloudy white in a raw egg is caused by carbon dioxide and indicates freshness. As the egg ages, the carbon dioxide escapes through the pores of the egg, and the white will become less cloudy. A pinkish or greenish-blue raw egg white possibly indicates spoilage with a certain bacteria (Pseudomonas spp). We recommend not eating these eggs.

[kattcottrell]

Fantastic!! thanks guys

[mumsy]

EGG WHITE--A cloudy white in a raw egg is caused by carbon dioxide and indicates freshness. As the egg ages, the carbon dioxide escapes through the pores of the egg, and the white will become less cloudy. A pinkish or greenish-blue raw egg white possibly indicates spoilage with a certain bacteria (Pseudomonas spp). We recommend not eating these eggs.

Why then, at the village show, eggs were dismissed that had cloudy albumen, doesn't make sense, the egg that won was as clear as glass :shock:  :shock:

[GrannieAnnie]

Trust you to put a spanner in the works Mumsy!!!!       Perhaps the judges at the village show are not egg experts?

[mumsy]

Don't  you mean  'EGGSPERTS' Grannie      
extract taken from poultry club of great britain


As there are as many points as 40 in the Standard for the yolk alone, it is important that one should endeavour to get this right. Reject eggs with pale yolks, and as much as we like to see those rich orange to red yolks for the table, they are not required for the show bench. The standard calls for a rich golden yellow and this we must try and keep in mind. See also that the contents stands up well and shows a nice rounded yolk situated as near as possible in the centre of the thick albumen which should be clear and have a definite outline. At each end of the yolk the chalazae cords should be visible, as will the blastoderm or germ spot to be found at one side of the centre of the yolk.

[Aunt Sally]

They are obviously not judging for freshess Mumsy  

[mumsy]

So I guess the secret is to enter older eggies  

[kattcottrell]

Mmmmmm, now I am confused :?