are farm eggs supposed to be this goopy?

[unclejohn]

i just got my first two eggs from my chickens and i noticed that the eggwhites are much goopier than store bought eggs. they are also almost a yellowish color or something. is this normal? the store bought eggs are clear and much less goopy. the yolk is about the same, not enough of a difference that i took notice anyways. i ate the eggs all the same.

 

[unclejohn]

anyone?

 

[Quickster]

I don't even have laying hens yet so this is just a guess. Store eggs are older and their whites have thinned?

 

[chickengeorgeto]

i just got my first two eggs from my chickens and i noticed that the eggwhites are much goopier than store bought eggs. they are also almost a yellowish color or something. is this normal? the store bought eggs are clear and much less goopy. the yolk is about the same, not enough of a difference that i took notice anyways. i ate the eggs all the same.

I suspect that the goopy egg whites that you report are the natural condition of a very fresh laid egg.

http://southernfood.about.com/cs/eggrecipes/ht/fresh_eggs_ht.htm

As eggs age the white thins out and the egg yoke and white will spread out more when broke out in the pan. You can also hard boil eggs then shock chill them before peeling. Once peeled the naked AA fresh egg will have an almost non existent air pocket or cell at the big end. Hope this helps. Oh, if you want your home grown hard boiled eggs to peel easy, leave them on the kitchen counter for at least 2 weeks before you boil them, or three weeks if you store them in your Frigidaire.

Under the right conditions eggs can keep for 9 to 12 months, notice that I did not say remain fresh. I fully suspect that your grandmother or great grandmother once bought eggs at the grocery or cooked her own eggs that were preserved for 6 to 9 months or more before use. The maximum today is 30 days before the grocery has to chunk um. (I think)

 

[unclejohn]

okay. thanks for the help. Also I have noticed that the eggs smell different too. When i microwave the eggs they certainly have a chicken-ish smell to them. is that okay? sorry new to all of this and just trying to learn. I have also noticed that since ive started eating farm eggs (i was eating eggs from this farmer before i bought chickens from him) that my farts (excuse the language) were somewhat nastier than normal. My brother also complained of the same thing after a week of eating the eggs. I'm thinking maybe its just because they are fresher and more natural eggs?

 

[chickengeorgeto]

..... I have also noticed that since ive started eating farm eggs ...that my farts (excuse the language) were somewhat nastier than normal....

Aaah the many benefits of hard boiled pickled eggs and beer!

 

[chickengeorgeto]

I hope this image helps someone.

 

[unclejohn]

I hope this image helps someone.

picture is too small to read

 

[chickengeorgeto]

picture is too small to read

Top row, left to right: High AA Medium AA Low AA




Middle row, left to right: High A Medium A Low A




Bottom row, left to right: High B Medium B Low B

Sorry, I tried several times to enlarge the image but I had no luck


If my information is still correct grade B eggs are not currently allowed in groceries. There are other more common defects of eggs that result in a decreased grade and they pretty much concern the shell and not how fresh the egg is.

Grade B eggs are also known as "breakers" meaning that they are sold by volume and used in commercial or industrial food production and for things like powdered eggs, or eggs sold in orange juice jugs intended for the commercial restaurant and food preparation business.

The last class of egg is the "Loss Egg" You'll find loss eggs in pet food and that kind of product.

Not every egg in a dozen AA large eggs may be AA grade but a large % of them must be. In fact leaving a dozen AA eggs in the fridge to long will result in all of them becoming grade B when broken out at breakfast time.

It is interesting to know that rough or tough textured eggshells resulting from too much lime or calcium are down graded because they are not accepted well by the egg buying public. Almost none of the grading points have anything to do with food safety but almost all of the grading points tickle the fancy of the egg buying public.