I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almost never set, no matter how I cook them (I’ve been cooking eggs for 50 years, so it’s not a new thing for me). I started refrigerating the eggs, which helps a little for fried eggs, but not meringue, baking, or soft boiled eggs. Anything I can add, especially for baking? Cornstarch, maybe? It’s weird...
Storing eggs in high temperatures and low humidity will speed up the ageing process and cause whites to become watery.
Try sourcing some eggs from another producer as another coop may have better conditions and therefore better quality eggs. In the summer, hens may lay eggs with watery whites even though they are kept in good conditions. The older the hen, the more likely the egg whites will be watery.
If you are trying to bake with the watery eggs, try reducing the liquid ingredient by a tablespoon for each egg in the recipe.