Why does egg custard go watery?

Answer 1

Poor quality nutrition plays a factor in the quality of the albumen formation. Nutrients missing from the feed will result in watery eggs. Improper storage of eggs can also cause the "white" of the egg to be runny. To get higher quality eggs try a free-range organic certified, or free-range brand of eggs. Whenever possible buy the freshest eggs from a local farmer, food co-op, or community shared agriculture (CSA).

Answer 2

If you cover your egg salad and put it in the refrigerator in a bowl, there may be some condensation from the inside of the bowl that goes down into the salad.

The rest of the wateriness may depend on what you've put in your egg salad. Vegetables have a lot of moisture, and the salt you probably added to the salad tends to draw it out over a period of time. Additionally, certain condiments (such as mustard, ketchup and relish) tend to "settle out," separating their more solid components from the liquid. Mayonnaise or salad dressing is not so bad about this, but mixed with all the other ingredients, can become a little bit watery.

The most watery portion should come to the top. Pouring a bit of it off and then giving the salad a good remixing should improve the consistency.

Answer 3

Cooked for too long or cooked at too high a temperature.