Query about egg whites

Booms

For quite a while now, I've noticed some eggs have their whites with a very obvious yellow/orange colour. They're still transparent, just not colourless.

When they're whipped, the resultant mixture looks more like some milk has been added to it, and I may be imagining it, but the texture seems to be more emulsified.

When I first became aware of this, I ignored it, as it didn't happen very often, but now it seems to be occurring more and more.

Can anyone enlighten me? Is it new breeds, new feeds, or something else?

And is there any way to know what you're going to get, before you crack the shell?

2xj3hplqgsbkym

If the egg is not very fresh some of the yolk may leak into the white . This prevents it forming a foam or meringue. Maybe that’s it? If you buy the big packs of 24 , they tend not to be as fresh.

Booms

That ws quick! Thanks for your reply.

No - eggs are always fresh, even occurs when the albumen around the yolk is thick and obviously seperate from the secondary albumen (don't know the technical terms but I believe that shows the eggs are really fresh)

I always use free range eggs, but don't go for the "specialised" enhanced feed/orgainic/superfood ones.

Rows Grower

Think I know what you mean, I've been getting a few of these lately.

Mine are coming from a new outside addition to my flock, great birds to free range and fine big healthy chickens.

The eggs are beautiful.

Booms

Double yolked?

Rows Grower

Booms wrote: »

Double yolked?

Some are, some aren't. That picture shows a double yolk and above it what looks like another double yolk where one yolk didn't form properly.

I only snapped it a couple of weeks ago to show my sister who I gave a couple of hens to.

We got one a couple of weeks ago with no yolk, and no hint of yellow in the egg.

Usually we find the weird ones arrive at the early stages of a hens laying career, double yolks are not unusual but the one at top of picture and the one that had no yolk at all were a first for us.

The Hill Billy

I bought a half dozen eggs a while ago & every single egg was double-yolked. I haven't spotted the 'milky' albumen issue though.

wonski

Christian Inexpensive Pear wrote: »

If the egg is not very fresh some of the yolk may leak into the white . This prevents it forming a foam or meringue. Maybe that’s it? If you buy the big packs of 24 , they tend not to be as fresh.

There is no difference between 24/12/6 when it comes to freshness.

I have used eggs past bb date and they were always fine. These are bb instead of Use By for a reason.

Faith

The Hill Billy wrote: »

I bought a half dozen eggs a while ago & every single egg was double-yolked. I haven't spotted the 'milky' albumen issue though.

I was under the impression you’re not allowed to sell double-yolked eggs. Where did you get them? It drives me mad because double yolks are my dream scenario, given my love of yolks and hatred of whites!

borderlinemeath

Faith wrote: »

I was under the impression you’re not allowed to sell double-yolked eggs. Where did you get them? It drives me mad because double yolks are my dream scenario, given my love of yolks and hatred of whites!

I got 4/6 double yolks before. I think it was from a box of eggs that were marked large/very large. So by extension if your eggs are big, there's a better chance of a double yolk.

Actually, how could they know if they're double yolked before packing? So how could they be prohibited from sale?

Faith

borderlinemeath wrote: »

I got 4/6 double yolks before. I think it was from a box of eggs that were marked large/very large. So by extension if your eggs are big, there's a better chance of a double yolk.

Actually, how could they know if they're double yolked before packing? So how could they be prohibited from sale?

Apparently they tend to be a different shape - more oblong and almost cylindrical. I must have a google about this. My friend used to always get double yolks eggs from a friend with chickens, and she’s the one who told me they can’t legally be sold. If that’s wrong, I’ll be delighted!

Edit: I have googled and found nothing to support my claim, other than people asking the same question with no answers. I even read the EU guidelines about eggs and they say nothing, so happy days!!

Dial Hard

wonski wrote:

There is no difference between 24/12/6 when it comes to freshness.

I think they mean that if you buy 24 at a time the ones you get to last aren't going to be as fresh.

caviardreams

Double-yolked eggs are the holy grail! I once got a 6 pack of them, but never got any again Best scrambled eggs ever!

The eternal disappointment every time you crack a normal egg and see a single yolk :(

L1011

Faith wrote: »

I was under the impression you’re not allowed to sell double-yolked eggs. Where did you get them? It drives me mad because double yolks are my dream scenario, given my love of yolks and hatred of whites!

There's no restrictions on selling them and the sorting equipment seems to have a habit of creating packs that are mostly or entirely double

rubadub

https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11400652/Double-yolk-egg-boxes-launched-by-MandS.html

We all love cracking open a boiled egg to find not one but two yolks inside, but sadly, the chances of discovering a so-called “double yolker" are far from high – about 1 in 1000.

That’s all about to change however, as Marks & Spencer has started to sell boxes of eggs that all contain double yolks.

The free-range eggs, which are priced at £2.75 for a box of six, are identified as "double yolkers" through a process called “candling”.

Eggs are individually held in front of a bright light which reveals the silhouette of the yolks inside the shell.

Eggs with double yolks are usually laid by young hens who have experienced two ovulations at almost at the same time.

off to the shops with my torch.

Tree

The Chicken Inn in the English Market in Cork sells double eggs in trays. I think you can tell based on shining light through them. I've also gotten the odd tray of XL eggs that were all double (especially good when the double yolks are xl, and not just two medium sized yolks...)

The milky albumen sometimes happens due to the pasteurisation process, as it slightly cooks the white.
I think yellower albumens depend on the chicken diet, I haven't noticed any diffference in cooking with them though.

The Hill Billy

Faith wrote: »

I was under the impression you’re not allowed to sell double-yolked eggs. Where did you get them? It drives me mad because double yolks are my dream scenario, given my love of yolks and hatred of whites!

Just a regular pack of large free range eggs from our local SuperValu iiec.

Rows Grower

Tree wrote: »

The Chicken Inn in the English Market in Cork sells double eggs in trays. I think you can tell based on shining light through them. I've also gotten the odd tray of XL eggs that were all double (especially good when the double yolks are xl, and not just two medium sized yolks...)

The milky albumen sometimes happens due to the pasteurisation process, as it slightly cooks the white.
I think yellower albumens depend on the chicken diet, I haven't noticed any diffference in cooking with them though.

Never noticed that before, it's one place I always call to when I'm in Cork, probably my favourite shop.

They do 20 marinaded wings for 2.20 euro that would beat any fancy over priced restaurant (Elephant and Castle trumpeters take note!)

The fillet strips on a stick are delicious out of the oven or airfryer too, then they do beautiful sliced spice beef and the battered cheese and onion pies, potato pies and sausages for when you're at home and miss the chipper food.

God I love that place, proper old fashioned successful business, always great banter with Jack and the staff too.