What is up with these eggs???

[OpenD]

Originally Posted by momtothree

Are you whisking them before using them in baking? I don't ever have trouble with them in baking. But I do whisk till frothy to "break" it up.

Funny, I was just watching an old Jacques Pepin cooking show from PBS, and he was working with a bowl of egg whites as an ingredient in something else, and he whisked them for just a moment to "break them up." And the result was that they were much more liquid, and incorporated with the other ingredients more readily as a result.

[chiroptera]

Originally Posted by HappyHitchhiker

I may not be an expert chef but I have been cooking since I was 8 and have never had this problem with eggs. Ever since we moved I have had nothing but problems. Here's some examples:
--the yolk is red (blood red)
--the yolk is a solid mass and does not "run" when broken
--the whites are cloudy and VERY thick
--the whites do not blend (meaning after being added to the mix and stirred the whites form a thick blob that pops to the top of the mix and sits there until I take it out with a fork)

What is up with these eggs?????????

Everything I bake is not properly done because of the eggs. Never seen anything like these in all my days. I buy store brand eggs because they only seel those or egg beaters here.

Many of my growing-up years we had free range chickens and I had them for a while as an adult too. As others said, what you describe is typical of fresh, free range eggs. Lucky you!

We used to get what you describe, plus often double yolks, dark or red spots on the yolks, colored shells and yes, the shells, whites and yolks can be very thick and sturdy. This is what "real" eggs are like but most people are only familiar with the tasteless fragile things typically mass produced.

I bet those eggs taste really good.

[Cliffie]

Originally Posted by oregonwoodsmoke

Now, I am going to very gently explain to you that the yolk in the eggs never ever turns into a chick.

The yolk is just the "lunch box" of nutrients that a possible embryo will use to feed itself while it grows into a chicken. There is no baby chicken inside OP's breakfast eggs. The color of the yolk is determined by what the hen eats.

I know that. But there is no blood circulation in the yolk of an agg. If the egg's content bleeds, I need to very gently explain to YOU, it is fertilized and on its way to becoming a chicken.