Faith Farm

Interesting egg info

As many of you who read this blog know-I've had egg trouble this year....so it got me thinking.  If I depended on these not so dependable chicken's to produce enough eggs year round for baking, I'm in trouble.  I'm going to have to learn how to preserve eggs.  Now there is alot of ol' time solutions to this problem.  I'll share the most interesting with you and some misc egg info I found.

Modern way of preserving eggs.  In the high laying season, break fresh eggs into an ice cube tray.  Freeze and place in air tight bag.  I have done this and the results are ok...not like fresh but still baking quality.  Each egg cube is equal to one egg.

Some ol' time secrets:  To Preserve Two Years.—In a wooden barrel or bucket, add 1 pint freshly slacked lime and 1 pt. of common salt; mix well. Fill your barrel half full with fluid of this strength; put your eggs down in it any time after June, and they will keep two years if desired.  Method 2: Whatever excludes the air prevents the decay of the egg. Place a small quantity of salt butter in the palm of the left hand and turn the egg around in it, so that every pore of the shell is closed; then dry a sufficient quantity of bran or oats in an oven (be sure you have the bran/oats well dried). Then pack them with the small ends down in a layer of bran or oats and another of eggs until your box is full; then place in a cold, dry place. If done when newly-laid, they will retain the sweet milk and curd of a new laid egg for at least 8 or 10 months. Any oil will do, but salt butter never becomes rancid, and a very small quantity of butter will do a very large ,quantity of eggs. To insure freshness,  rub them when gathered in from the nests; then pack when there is a sufficient quantity.  WARNING! I have not tried these previous methods-I don't know if it is safe or not-always use caution and your judgment!

Eggs—To Determine the Sex of—Tested.—In "Navin's Work on Poultry" he gives a test made by A. T. Newell, of Philadelphia, Pa., who says: " Pullet eggs, or those which will produce pullets, are smooth on the ends; while those which produce the roosters have a zig-zag mark or quirl on one end. In selecting 200 for roosters, only 1 produced a pullet; and out of 50 for pullets he got 50 pullets."

Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled. A fresh egg will sink in water, a stale one will float.  Eggs contain all the essential protein, minerals and vitamins, except Vitamin C. But egg yolks are one of few foods that naturally contain Vitamin D. The colour of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics.  White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Bown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.  An egg shell has as many as 17,000 pores over its surface.

I found a family -fun web site about eggs @ http://www.aeb.org/KidsAndFamily/table_of_contents.htm -Lots of interesting egg facts with a question and answer sheet perfect for a short study on eggs.  I couldn't get the part of 'Which came first the chicken or the egg' downloaded but .....In my opinion God created the chicken 1st! lol  Have a blessed day!

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{ 10:29, Monday, December 17, 2007 } { Posted by Jonash2004 }

My mama has always put her hens on a "timer" in the winter - she puts a light in the hen house and puts it on a timer so the day doesn't get shorter for the chickens. :) That and she keeps young chickens.

Ashley

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{ 12:45, Monday, December 17, 2007 } { Posted by southernbelle }

After our first year owning chickens I found this info to be really helpful.
Thanks!