If I understand you correctly Anne, the thick egg white is opaque? The eggs from my chickens have always had two "kinds" of egg white. A very thick part that appears to be surrounding the yolk, and a thinner runnier more liquid like outer egg white. The amount of these in my chickens eggs vary. When I crack them into the frying pan in the morning, sometimes it's mostly the thick part, appearing to hold a 1/4" high blob around the yolk, and other eggs I crack into the pan just run everywhere covering almost a quarter of my 12" skillet. The albumen in my chickens eggs always seems transparent, though I have come across cloudy egg whites from other farm eggs I've purchased in the winter when my chickens aren't laying.
"Study books and observe nature; if they do not agree, throw away the books." ~ William A. Albrecht
I think I know what you're talking about. Do they look like this?
or like this?
Sometimes it can be that the egg is super fresh and the gasses in the egg haven't yet escaped the albumen. Other times, it can be that the egg was partially frozen before it was collected so the albumen is somewhat ruined. I've also seen this from older hens just before they stop laying for the season. I don't think it has anything to do with the new rooster though. :)
Thanks everyone for the comments. Due to maybe the way we were brought up (as don't eat those); I give them to the dog, one a day. I still have 4 of those same eggs. I use the test method to make sure they are still ok..
Jocelyn Campbell said "Oh, and clafouti - it's sort of a cross between a Dutch baby and a custard, with fruit in it":