balti Posted August 7, 2010 Share Posted August 7, 2010 Hi. I think my 4 chicks are coming to end of laying - i think coming up to 3 years in October, does that sound right? anyways this summer production has dropped - some days none, another day 1 then none then 2. Have not got 3 or 4 now since beggining of summer. Anyways not had a boiled egg for some time. Just boiled the 2 that was layed this morning, and they are not tasty anymore. And the texture of the white is odd, does not seem to be holding itself together very well and texture when eating was kind of rubbery if that makes sense. Is the quality just getting worse because of them getting older? Its just put me off eating them a bit. cheers Quote Link to comment Share on other sites More sharing options...
Snowy Posted August 7, 2010 Share Posted August 7, 2010 I think it is a combination of the hens age and eating them too fresh. The white quality does deteriorate with age, it becomes more watery and does not set as well. And I think that eggs are better after a couple of days if boiling (although I may be wrong on that one!) Quote Link to comment Share on other sites More sharing options...
juliec Posted August 7, 2010 Share Posted August 7, 2010 i agree, i was really disappointed when i boiled the first of the chickens eggs it was rubbery and horrible, you really need to leave them a least a week before you can boil them, however if you poach them when freshly laid they are beautiful Quote Link to comment Share on other sites More sharing options...
cartref1518 Posted August 9, 2010 Share Posted August 9, 2010 Plainly fried with rapeseed oil,after one day. Brilliant yellow yoke that stays in a circle in the pan and very tasty. Quote Link to comment Share on other sites More sharing options...
Sue Posted August 18, 2010 Share Posted August 18, 2010 Hi All - I was fascinated to read that some people don't like new laid eggs. My parents kept poultry, so all my life fresh eggs were on the menu, and I will never eat a soft boiled egg unless it has been laid that day, preferably within a few hours, and it is the texture of the white and the freshness of the egg which I find appealing. It just shows what creatures of habit we are, and there is a definite difference in eggs as they age. However I would sometimes use an older egg to hardboil, as the "rubberiness" of the white makes them so much easier to peel (though again the flavour and texture of a newer egg is - to my mind - superior. In the 50's and 60's NEW LAID EGGS was a real selling point. All the best Sue Quote Link to comment Share on other sites More sharing options...
