Fresh eggs are always more difficult to peel. You should use older eggs for hard-cooked eggs. The whites in fresh eggs will form a nice semi-solid "dome" around the yolk. The older the egg is, the flatter and more watery the white gets. There's probably nothing wrong with the eggs, other than they are very fresh.

-Grainlady

I am sure they are very fresh, but they are (in my opinion) inedible. And there are typically only a couple in each dozen like this so I don't think it's the freshness. Seriously, the yolks are not liquid at all. They are very stiff. And when cooked, the whites have a very strange texture, no hint of "translucency" like the other eggs in the carton.

Really...I can't eat them. Hard-boiled, the yolks are like chewing on a Super Ball (remember those?).

Linda

Have the temps been below freezing in your area? The eggs could of possibly frozen before they were collected.

We love the fresh eggs are hens are laying. Some of our yolks do seem thicker at times.

Nothing better than a fresh egg fried softly in real butter.....hmmm so good!

If there is a question of freshness, you can put the eggs in water. Floaters are stale, use them right away, sinkers are fresh.

I'm also leaning toward the possibility that those eggs were exposed to freezing temperatures, which will cause the yolks to coagulate and become thick.

Annie

I googled > rubbery egg yolks "Some experts said the yolk consistency could have been caused by excessive amounts of gossypol, a high-protein compound derived from cottonseed, in some chicken feed."
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Here's another site written by an ex egg raising lady:

http://www.choosingvoluntarysimplicity.com/when-organic-isnt-all-its-cracked-up-to-be/

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If those eggs got fertilized there'd probly be one tough chicken.

Here is a link that might be useful: First link

I don't think it's the "gossypol", because the link says those eggs look fine when fresh, and only turn rubbery when cooked. Linda says the eggs are like that when raw.

When I freeze eggs for storage, if I do not stir them well and add a pinch of salt, the yolks will coagulate and turn rubbery. Whites freeze better than yolks do.

Since Linda is in Minnesota and I know it's 6F here in Michigan right now, I'm still leaning toward the "frozen egg" theory. Most eggs are laid between 7 am and 11 am, for some reason If they are left in the nest during the weather we've been having in the Midwest, they could freeze before being gathered.

Annie

I bet they did get frozen! It's so cold where we live, I can put some water out for the feral cats and it's frozen right away! I would ask the neighbor about it though and let them know...maybe they need to collect earlier. Maybe the neighbor is new to the whole chicken egg deal and doesn't realize they are freezing?

I'll ask her about the possibility of them having frozen. That seems the most plausible.

We've been getting our eggs from her for at least 5 years, so she's not new to laying hens. But it has been unseasonably cold here the last week or so, below zero temps (although we got these eggs before the frigid cold began).

All I know is that those eggs are kinda gross....

Linda

can anyone pls tell me what's wrong with this egg.

It's very old. The white gets thinner and runnier the older it gets and the yolk gets flatter.

Did those eggs stink as they cooked?

Colleen is right, that egg is very old. It's still safe to eat, but not as pretty.

Annie

Omg. I’m reading the first post and realize this happens to me today. I purchased organic eggs. When boiled, I sliced the yolk in half and it was j credible-it didn’t kind of crumb like other times. I took one half and squeezed it hard and it felt like rubber. It didn’t do what usually happens when you press on yolk (soft and breaks down). Then I decided to check more eggs, when I cracked them the yolk was exactly as the posted mentioned-it was creamy more like think Carmel or pasty.

Page 5 talks about problems with the yolk.
Everything you want (or don't want) to know about eggs

Over the last 4 weeks my chickens have laid some eggs with very solid yolks. so solid you can cut the yolk in half with a knife. Does anyone know why this would be?

I live in Australia and it is now Autumn.

Just discovering this topic. They may have been frozen - original OP.

I am raising chickens and haven't discovered these problems. I would toss solid yolked eggs until I know more, but obviously being frozen wasn't Sandra's issue. How hot is it there in Australia now? Maybe your eggs actually baked out there??? What are the whites of your eggs doing?

It is Autumn here in Australia. It is certainly not cold enough to freeze them or hot enough to par boil them. The whites of the eggs appear quite normal but the yolks are like marshmallow. A friend gave me a large bag of day old bread and rolls and I have been feeding that to the chickens, some every day. Could that be the cause of the solid yolks? I also feed them a mix of chicken blend.

Sandra, they say that bread is not good for geese...SOOOO, I bet the same is true for chickens. Where we live, we had a lot of people out feeding the geese at the parks and so now they have banned people from giving the geese any bread and have a list of reasons why it's bad for them.

Hmm. I've never given my hens any bread (other than a few crusts occasionally). Stop with the bread and check that out. You may need to wait a few days before checking again as yolks are already developing in their bodies.

If you talking plain white or brown bread from the store, such as the squishy white stuff we get here, it's not good for chickens, because it has nearly no nutrition, it's really not good for anyone. However, I don't believe that would give you solid yolks, it would be more likely to affect shell quality or even the health of your chickens. Not enough calcium results in a thin and brittle shell, or a rubbery soft shell, which is why some chicken keepers give their hens oyster shell and others dry the eggshells, pulverize them and feed them back to the hens.

Annie

My eggs have a nice hard shell so low calcium is not the problem. I have given no bread for a week and the eggs seem to be back to normal. Thanks everyone for your input..