Slimey Egg Tempera?
Hi!
My name is Martin and I own an Artist shop in Sweden. I have a customer that has been using Daler Rowney Egg Tempera colours for about 40 years. Now he has a problem with them. When he paints the consistency is "slimey" and is not what the colour has been for the last 40 years.
Have you changed the ingredients? I heard from Paleda that you had trouble finding suitable eggs for the production.
Can you please find a solution to the problem and what shall I say to my customer?
Best wishes
Martin Wildenfeldt
Make a comment
Required: Please login below to comment or click here to register.
the same problem?
Thu, 12/29/2011 - 7:15pm — KathleenI have just received a new supply of Rowney Egg Temperas purchased at L. Cornelisson, London.
I too have used this paint for many years and it has always been beautiful and perfect. At first I thought they might be out of date, though I am still using other tubes which I have had for at least 10 years and are perfect. I am now going to send these new tubes back as they are unusable.
What you call 'slimey' seems to be a behaviour which is not really water soluable, almost like trying to work oil paint with water. For instance ivory black simply forms a ball around the brush. When diluted it forms some sort of plastic-like strings.
It seems they must be defective in some way. Is this paint manufactured in the UK? If it is a new formulation or manufacturer, I am surprized that a quality control would not have discovered the problem particularly as they are very expensive paints.
Surely many other people must be experiencing this?
Kathleen
Egg Tempera
Wed, 02/08/2012 - 10:31am — Daler-RowneyHi,
At Daler-Rowney we have become aware of this problem which is unfortunately beyond our control.
Around the world, there has been an ever-increasing demand for frozen egg yolk as it is used in baking and other areas of cookery, as this use has grown Daler-Rowney’s use of egg yolk became more and more paltry in the suppliers’ eyes. The net result is that we became unable to source frozen egg yolk and were forced to reformulate our product some eighteen months ago, we now use liquid egg yolk.
We and artists from whom we have had feedback are particularly pleased with our new formulations as they are smooth and can be readily thinned with water. However, over time we discovered that there was an ingredient used in the old formulations which causes them to curdle when used with the new formulations. The result is that if new formulation colours are wet mixed with old formulation colours they become stringy. There is no problem over-painting layers when dry or using on the same painting so long as they are not wet mixed.
We regret this situation as the new formulations are superior and with time they will be the only products available in the market. In the meantime, if artists experience difficulties with these products we suggest that they contact Daler-Rowney for further technical assistance.
Kind regards,
Daler-Rowney