[EmmaS]

We have a few hens of which only one is currently laying - an ex battery who generally lays well and has just started up again after she stopped to moult.

Now her eggs are longer and pointier than they were and have a very thick cloudy white albumen. It almost looks like a partially- poached agg when you open it fresh from the shell.

Does anyone have any idea what might cause this? and would the eggs still be ok to eat or should we bin them? And do you think it needs treating?

[kegs]

As I understand it, the cloudyness of the egg white in a raw egg is caused by Co2 and indicates that it is fresh.  As an egg ages (shop bought perhaps?) the Carbon Dioxide escapes through the pores of the egg and the white becomes less cloudy.