Eggs

Discussion in 'Cooking in your Motorhome' started by ROB1CHELSEA1, Aug 15, 2015.

  1. ROB1CHELSEA1

    ROB1CHELSEA1 Funster

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    White Eggs – All chicken eggs start out with white shells made primarily of calcium carbonate. No matter what breed the chicken or what color an egg ultimately ends up being, all eggshells begin as white. The white egg-laying breeds, including Leghorns, Andalusians, Catalanas, Lakenvelders among others, don’t possess any pigment genes, so they lay white eggs. Because Leghorns were specifically bred to eat little and lay a lot, they were the darling of the commercial egg industry and thus the reason why most store bought eggs were primarily white … until recently. The perception that brown eggs are fresher and more nutritious (neither true, by the way!) has led to the introduction of brown eggs to grocery store chains in recent years.

    Brown Eggs
    – The brown egg layers such as Rhode Island and New Hampshire Reds, Australorps, Buff Orpingtons, Delawares, Brahmas and Plymouth Rocks, possess brown pigment genes and a brown ‘dye’ is applied (by the hen of course!) to the eggshell fairly late in the laying process; around the last 4-6 hours of the total 26 hours it takes to form the egg. This results in a brown-shelled egg. Interestingly, the inside of a brown egg is always white – the brown dye doesn’t penetrate the shell, leaving the inside the original color.

    Blue Eggs – There are three breeds that lay blue eggs: Ameraucanas, Araucanas and Cream Legbars. The blue color is created by oocyanin, which is applied early in the laying process. The blue pigment goes right through the shell, unlike the brown pigment. So blue eggs are blue inside and out.

    Green Eggs – Green egg-layers, such as Easter Eggers and Olive Eggers, are created by cross breeding a blue-egg-laying breed and a brown-egg-laying breed and those hens possess both blue and brown genes. Therefore the eggshells are green on the outside (created by mixing blue and brown) and blue on the inside, having been ‘painted’ with both blue and brown dye.

    (y) Rob
     
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  2. pappajohn

    pappajohn Funster Life Member

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    Very interesting.
    Now tell me why all egg whites are clear until cooked and why all egg yolks are a shade of yellow. ;)
     
  3. DavidG58

    DavidG58 Funster

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    IMG_0894.JPG

    double yolkers courtesy of @Terry, only ever had them once before, that was just luck in a pack from a shop, Terry arrived at Falkirk saying he had some, I didn't believe he could tell from the outside, still not sure how he did. They were big though, but not as yellow as our local free range :)
     
  4. pappajohn

    pappajohn Funster Life Member

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    Worked in a private house last week and they had 3 hens....just common red/brown variety.

    They had free run of the garden AND HOUSE.
    Got fed up avoiding hen shit in the house and eventually ignored it and just walked through.
    At best they would get 3 eggs a day but when they asked if i would like a couple of dozen eggs i suddenly remembered i have an egg allergy.
    Almost got caught out on the last day, i was asked if i would like an omelette....
    The answer would have been yes, but no telling how old they could be. :eek:
     
  5. ROB1CHELSEA1

    ROB1CHELSEA1 Funster

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    Not a clue pappajohn :rolleyes: but today i bought blue eggs and will wait till the morning to taste them. I was once given some some rather large eggs from a bloke in Devon and all were double yolks and delishous(y)
     
  6. Chris

    Chris Funster Life Member

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    I don't eat eggs except scrambled and omelettes.

    Boiled, fried and poached make me feel sick for some reason.
     
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  7. ROB1CHELSEA1

    ROB1CHELSEA1 Funster

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    Are you leaving the shells on Chris:ROFLMAO:
     
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  8. jollyrodger

    jollyrodger Funster Life Member

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    Sooooo when you have a boiled egg do you go in through the little hend or the big hend ?:)
     
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  9. pappajohn

    pappajohn Funster Life Member

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    Only in the microwave :LOL:

    One of lifes mysteries.....where does the rest of the microwave egg go.
    There isnt enough left in there to scrape out to fill half the shell.
     
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  10. Larrynwin

    Larrynwin Funster

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    I love em, tasty however cooked . They do need grit in their diet for shells to form.
     
  11. pappajohn

    pappajohn Funster Life Member

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    Anyone had a SOFT egg.
    No shell at all, only the soft membrane.
    As Larry said, lack of grit i believe
     
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  12. ROB1CHELSEA1

    ROB1CHELSEA1 Funster

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    Never had a soft egg. Just read it's a Hybrid. Hybrids do not breed true so when you need more of them, you have to go back to crossing the original stock again.
     
  13. Robert Clark

    Robert Clark Funster Life Member

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    We've got a flock of free range hens and have found that hens at the end of their laying life tend to lay eggs without shells, whereas pullets (hens coming into lay) sometimes lay double yolk eggs
     
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  14. Nirvanauk

    Nirvanauk Funster

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    Not sure if that's correct really, the grit is to act as teeth as they don't have any so helps in the digestive process. However I stand to be corrected as always...
     
  15. rangitira

    rangitira Funster

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    The EGGS we get are from LidL chooks, don't know where they keep them but they lay heaps!. the only chooks we've seen there have been these featherless variety, think they must be from up north 'cause they roost in the freezers (y)
     
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  16. Robert Clark

    Robert Clark Funster Life Member

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    image.jpg
    We hatched these chicks to replace 4 hens who have stopped laying
    image.jpg
    And the next batch are due to hatch on Monday
    La Bresse Gauloise - apparently the French consider them the best tasting chicken
    Christmas dinner !
     
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  17. Baycott

    Baycott Funster

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    When we had our shop, the lady that owned the boutique next door also had a chicken farm. She was forever bringing us eggs and always the double yolkers (y)
    When I was a lad my friends family had a farm and he and I would often collect the eggs in the morning. That was the one and only time I have ever seen a soft shell.
     
  18. Glandwr

    Glandwr Funster

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    Just be thankful that they didn't have a gaggle of geese keeping down the grass! :LOL:

    Dick
     
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  19. DBK

    DBK Funster

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    You should have taken the eggs, they would have been a cut above typical so-called free range eggs from a supermarket. You would have known if any was too old - they would stink!
     
  20. pappajohn

    pappajohn Funster Life Member

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    Eggshell formation requires gram amounts of calcium being deposited within hours, which must be supplied via the hen’s diet.

    Chicken feed grit provides the calcium for the shell, of which 95% is from crushed sea shells
     
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