Whites from fresh vs store-bought eggs

[DParker75089]

So one of the many things I've noticed about fresh eggs since I started raising chickens is that when you crack them open, the whites seem to not cling nearly as stubbornly to the inside of the shell as the whites in commercially-produced eggs do. With store-bought I generally have to go through all sorts of gymnastics to get most all of the white to release from the shell so I don't have a heavy string of it running from the bowl/skillet/whatever when I toss the shell. But with my fresh eggs just a second or two of letting it drip and the white releases completely and relatively cleanly.

Does anyone have an understanding of why this is? If not, am I just imagining it? It's been 8 months since we've bought eggs from a store, so it's entirely possible my memory is betraying me here.

 

[Sally PB]

Maybe just because they're fresher?

 

[DParker75089]

Maybe just because they're fresher?

Maybe...but I was looking more for something in the way of the actual underlying cause. If the cause has something to do with the relative freshness, what exactly is it?

 

[Penpal]

The store bought egg's membrane may be more porous than your own eggs. The membrane is certainly thinner.

 

[DParker75089]

The store bought egg's membrane may be more porous than your own eggs. The membrane is certainly thinner.

OK, there's a thought. But why would greater shell porosity lead to the white adhering more stubbornly to the inside of the shell?

 

[Penpal]

Membrane, not shell. Because the white can seep into the membrane. Just a thought.

 

[HollowOfWisps]

Are you refrigerating your own eggs?

 

[townchicks]

Maybe it has to do with store-bought eggs have the bloom washed off. Maybe this makes the shell more porous? Just a guess.

 

[Shevraeth]

You got me searching because now I’m curious too. Found this. Sounds like the white is firmer so when it “plops” out, it holds its shape better and the whole thing kinda comes with.

 

[DParker75089]

Membrane, not shell. Because the white can seep into the membrane. Just a thought.

Ah, OK...I obviously read your first post too quickly. Yeah, I suppose that might make sense.