please can someone explain the following.

we have for some time purchased our eggs from a shop that in the daytime primarily sells eggs, however when trying to cook a soft boiled egg a proportion of the white is always runny, even if you extend the time so that the yolk is solid. recently we purchased some eggs from the market and these eggs do not exhibit the same problem, we even put 1 from each supplier in the same pan to cook at exactly the same time/conditions and got the reproducable result of the market egg being cooked with a solid white and liquid yolk and the shop egg being a mix of hard and runny for both.

could an expert on eggs please tell me what could cause this difference and how could it happen so consistently.

many thanks

ps the eggs are no1

Fresh eggs may act differently in boiled water?

If you want to peel them easily, the older eggs are the way to go.

Old eggs tend to have liquid-y whites. The market eggs are fresh; the shop eggs are frankly too old to eat. At least I wouldn't.

many thanks, i must admit i prfer the market eggs