Elderly cat breathing difficulties when purring

[frenchlayer]

Dear All.

 

Been getting nearly an egg a day from my chickens since I got them two weeks ago TODAY, all with hard shells, some bigger than others, a couple of double yolkers, BUT

 

as you experts there know, fresh eggs make lovely poached eggs because the white is harder, but all eggs that I have poached have a portion of very hard white, but a lot of runny white, it seems more than the old shop bought ones, which are old so should have more runny whites.

 

Any ideas whether I should just be grateful for the lovely eggs I am getting and shut up, or whether there is something I can do to improve the white.

 

When the eggs are laid I put them in the cold store which is about 10 degs, constant temp. They are obviously not in there long only a couple of days, and I do leave them at least 24 hours before using them.

 

Any thoughts gratefully appreciated.

[Hen Watch]

Hi French Layer,

 

I just found this interesting section on the Omlet "Guide".

 

http://www.omlet.co.uk/guide/guide.php?view=Chickens&cat=Eggs&sub=strange

 

As well as great pictures of egg shapes (and I've had just about all of those pictured in the last year), it also mentions at the bottom of the page about egg whites and heat. Has it been as hot in Brittany last week as it has been over here????

[frenchlayer]

Hi There.

 

Thanks very much for the link. That could be it. It has been hot here, I usually collect the eggs pronto, but maybe I will put them straight in the fridge.

 

Very wet here now though!. Weather here is usually the same as the south west of England.