[Kleftiwallah]

Once again as I carefully cracked and opened my breakfast egg into a pan of water, (with vinegar of course) the white disappears into a cloud of,  well, a cloud.  The white just seems to disintergate.

Anyone out there got a reason for this?        Cheers,    Tony.

[Lindeggs]

How old was your egg, Tony?
 
Was it from your own flock or a bought egg from the supermarket? *shudder* 

Sometimes the white of old eggs gets quite thin and runny.  Also people on here have been mentioning that as a hen gets older sometimes her egg whites get thinner (something I didn't know before).

I should send you one of my eggs.  My current problem is trying to get the yolk cooked because the white is so dense the heat can't get through to the yolk! 

[arugula]

These sound like old eggs. If you're buying them from the supermarket, they can sit in storage in a distribution centre warehouse or at the back of the store for a surprising amount of time before they go on the shop shelves!

[Kleftiwallah]

Bought them from a farm, notice on the gatepost.   On chatting with the farmer, he said he bought them in.    Trade descriptions dep't methinks.    

So consensus of opinion is that they are old and not 'ailing'.       Cheers,   Tony.