Funny egg whites

[cyclonefence]

Has anyone else had problems with eggs that will not fully incorporate into batter? During this egg shortage, I bought a dozen of an unfamiliar free-range brand. I tried to make brownies, but these eggs (especially the whites) refused to blend into the batter, no matter how hard I beat them. I went ahead and baked the pan of brownies, but it came out with streaks of cooked egg white throughout. These streaks were unpleasant; they were chewy and just generally tasted like overcooked boiled eggs. I ended up throwing those eggs away after I couldn't get them to amalgamate into a mixture for scrambled eggs.

Then I was able to get my usual eggs, and all was well. Then a shortage again, and I bought Eggland's Best, and guess what? Brownies again (I have a weakness) and the first egg out of that dozen did the same damn thing--it just didn't want to mix in.

Is something going on with eggs? Have I lost my batter-beating touch? I'm interested to hear if anyone else is experiencing anything similar.

[Ahna KneeMoose]

1. Banish Broken Batters Forever

I have not had the problem as you describe; however, I almost always allow any eggs I intend to use (especially for baking) to sit on the counter for at least one hour to allow them to arrive at room temperature.

Also, I found the item just below which might be of interest:

A pastry chef’s trick for preventing curdled cake batter (by way of King Arthur Baking Company).

[cyclonefence]

6. Hadn't thought of this as broken batter

but I'll take a look. I use King Arthur flour (as all good Democrats do!) but was disappointed in their Baking Book. Thanks!

[bucolic_frolic]

2. Yes.

The current batch tends to leave some unblended whites in my pancakes. I don't t think it's a temperature or beating problem. I think the hens are stressed in some way. Too rapid production, or from the chicken virus, maybe?

Love the headline of the OP. Should write a schtick about that.

[cyclonefence]

7. I agree that the problem

is most likely something upsetting the chickens rather than something I'm doing wrong. I'm 76 years old and learned to bake at my mamaw's knee, so I have good experience in beating batter.

I wonder if because of the cooking egg shortage, some unscrupulous farmers (what a terrible thought--unscrupulous farmers!) are selling eggs that were meant to mature to chicks. I looked at the yolks and saw no red spots to indicate that they were fertilized, but I wonder if the egg whites sort of "tighten up" when fertilization is so early that no red spot is visible.

[MiHale]

3. Funny egg whites...

But sorry no yolk here.

Couldn’t help it, I apologize. Yeah my dear spouse the baker said always warm your eggs first, she leaves them out overnight, room temp. Shoulda done that with the kids. 😝! Does the same with the butter.

Loving brownies is NOT a weakness it’s life!

[cyclonefence]

8. To start a yolk

and not have a punch line leaves you with egg on your face.

[MiHale]

12. 👍

[Kali]

4. you might be experiencing actually fresh eggs

I have never seen what you describe but I have chickens and the whites of fresh eggs are definitely more firm and hold together better than older eggs. I just separated 3 the other day to make the filling for banana cream pie and they were kind of a pain in the ass. yesterday I used the whites finally and they were much more watery and had blended together rather than being 3 identifiable glops in the bowl.

[cyclonefence]

9. I envy you your home-grown eggs

there really is a big difference. Meeting my friend's chickens changed my egg buying habits. I hate the thought of those sweet creatures not allowed to run around and have a good time, so I buy only free-range, and even they are very different from store-brand eggs: the yolks are bright orange and have a flavor you can really taste.

I would agree that maybe the first batch of (unknown producer) eggs might just have been fresher than I'm used to, but the second batch was Eggland's Best, and I am sure they are not particularly fresh. In fact, I used them for brownies because their yolks were flat and yellowish.

I think there are some things we are just not meant to understand.

[hippywife]

5. I've switched brands several times....

over the past few months or so based on price and never had any issues with any of them.

[cyclonefence]

10. Yeah, I think this is just meant to be a kitchen mystery for me.

Nancy Drew would solve it, in her roadster with bf Ned. But she's nowhere around when you need her.

[hippywife]

11. You know it could be that...

they had less water in them than those you're used to.

[trof]

13. Water?

I've seen on youtube that eggs have a little bit of water. Some chefs put them in a fine mesh strainer first.

[cyclonefence]

14. Interesting

But this was truly something wrong with these egg whites. They will not disintegrate normally into the batter, and they end up cooking into streaks of whites, like hard-boiled eggs that have cooked for too long.

I'm able to get my regular eggs again, and there has never been a problem with them. The responses to my OP have been really interesting. I think one other poster reported having the same problem.

[trof]

15. I think you bought some vinyl eggs.

[cyclonefence]

16. That's it!

The ones I fill with jelly beans for Easter! Case closed--well done.

[trof]

17. I'm just here to serve.