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).

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

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.

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.

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!

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

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.

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.

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

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

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

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

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.

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