Re: [Unschooling-dotcom] the big egg question!
Alan & Brenda Leonard
> Blech!!But Kate!
>
> I'll take my eggs stale, from now on, if I take them at all!
If that same drop of blood showed up in our chicken at dinner time, we'd
only assume it needed a few more seconds in the microwave to finish cooking!
:)
brenda
[email protected]
In a message dated 4/21/2002 7:32:01 PM Eastern Daylight Time,
abtleo@... writes:
<< > Blech!!
If that same drop of blood showed up in our chicken at dinner time, we'd
only assume it needed a few more seconds in the microwave to finish cooking!
:)
brenda >>
BLECH!!!!!!
abtleo@... writes:
<< > Blech!!
>But Kate!
> I'll take my eggs stale, from now on, if I take them at all!
If that same drop of blood showed up in our chicken at dinner time, we'd
only assume it needed a few more seconds in the microwave to finish cooking!
:)
brenda >>
BLECH!!!!!!
Lynda
Actually, the inspectors have found that quite of few of the eggs out there
are not only stale, they have been returned to the distributor and then been
put in a new carton with a new age dating stamp.
Lynda
are not only stale, they have been returned to the distributor and then been
put in a new carton with a new age dating stamp.
Lynda
----- Original Message -----
From: "Alan & Brenda Leonard" <abtleo@...>
To: <[email protected]>
Sent: Sunday, April 21, 2002 4:39 PM
Subject: Re: [Unschooling-dotcom] the big egg question!
> > Blech!!
> >
> > I'll take my eggs stale, from now on, if I take them at all!
>
> But Kate!
> If that same drop of blood showed up in our chicken at dinner time, we'd
> only assume it needed a few more seconds in the microwave to finish
cooking!
> :)
> brenda
>
>
>
> ~~~ Don't forget! If you change the topic, change the subject line! ~~~
>
> To unsubscribe from this group, send an email to:
> [email protected]
>
> Visit the Unschooling website:
> http://www.unschooling.com
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
Fetteroll
on 4/22/02 12:11 AM, Lynda at lurine@... wrote:
A Guide to Raising Chickens by Gail Damerow at
http://www.storeybooks.com/main/ALL_EXCERPTS/897-8BCS/897-8excerpt.html
Fresh Egg Tests
Unless your hens are caged, you will occasionally find an egg or a cache of
eggs whose age may be in question. Here are four methods you can use to
estimate an egg's age.
1. Air-cell size increases as an egg ages. A freshly laid egg has no air
cell. As the egg cools, its contents shrink, forming a cell or pocket at the
large end of the egg. As moisture evaporates from the egg, its contents
continue to shrink and the air cell grows. Candling an egg to measure the
air cell will give you an idea of the egg's age. The cell of a freshly laid,
cool egg will be no more than 1/8-inch deep.
2. Floating an egg in plain water lets you gauge its air-cell size without
candling. A fresh egg will settle to the bottom of the container and rest
horizontally. The larger air cell of a 1-week-old egg will cause the big end
of the egg to rise slightly from the container bottom. An egg that's 2 to 3
weeks old will settle to the bottom of the container vertically, big end
upward.
(Someone else adds: if the egg floats on the surface, it it should be
discarded.)
3. Smell is the quickest way to detect the age of a very old egg. A rotting
egg emits foul-smelling hydrogen sulfide, otherwise known as rotten-egg gas.
4. Breaking an egg and examining its contents is another way to estimate the
egg's age. A fresh egg has cloudy, firm albumen that holds the yolk up high;
a stale egg has clear, watery albumen that spreads out thinly around the
yolk. The older the egg is, the greater the likelihood that its yolk will
break. However, this test isn't foolproof, as even the freshest egg
occasionally has a watery white or an easily broken yolk.
> Actually, the inspectors have found that quite of few of the eggs out thereHere's something from:
> are not only stale, they have been returned to the distributor and then been
> put in a new carton with a new age dating stamp.
A Guide to Raising Chickens by Gail Damerow at
http://www.storeybooks.com/main/ALL_EXCERPTS/897-8BCS/897-8excerpt.html
Fresh Egg Tests
Unless your hens are caged, you will occasionally find an egg or a cache of
eggs whose age may be in question. Here are four methods you can use to
estimate an egg's age.
1. Air-cell size increases as an egg ages. A freshly laid egg has no air
cell. As the egg cools, its contents shrink, forming a cell or pocket at the
large end of the egg. As moisture evaporates from the egg, its contents
continue to shrink and the air cell grows. Candling an egg to measure the
air cell will give you an idea of the egg's age. The cell of a freshly laid,
cool egg will be no more than 1/8-inch deep.
2. Floating an egg in plain water lets you gauge its air-cell size without
candling. A fresh egg will settle to the bottom of the container and rest
horizontally. The larger air cell of a 1-week-old egg will cause the big end
of the egg to rise slightly from the container bottom. An egg that's 2 to 3
weeks old will settle to the bottom of the container vertically, big end
upward.
(Someone else adds: if the egg floats on the surface, it it should be
discarded.)
3. Smell is the quickest way to detect the age of a very old egg. A rotting
egg emits foul-smelling hydrogen sulfide, otherwise known as rotten-egg gas.
4. Breaking an egg and examining its contents is another way to estimate the
egg's age. A fresh egg has cloudy, firm albumen that holds the yolk up high;
a stale egg has clear, watery albumen that spreads out thinly around the
yolk. The older the egg is, the greater the likelihood that its yolk will
break. However, this test isn't foolproof, as even the freshest egg
occasionally has a watery white or an easily broken yolk.