Can you eat fertile eggs?

[mommy of two]

All eggs I guess have it but in fertile eggs it is a little more defined. And I think it looks more like a bullseye.

 

[aoxa]

All eggs I guess have it but in fertile eggs it is a little more defined. And I think it looks more like a bullseye.

Fertile egg on the bottom. Non-fertile above.

 

[bairo]

Just remember a hundred years ago people did not have fridges. Eggs were put in a bowl and placed on the counter. If you wash your eggs then yes they need to go in the fridge. If you don't wash them then they can set out for a week as long as they stay out of direct sun.

Here is an even more interesting fact.....we are the only modern country in the world that refrigerates eggs on a normal basis. Even in England only about half the eggs sold are refrigerated and thats mostly around only the bigger cities like London. In the U.K., Ireland, Scotland, Nova Scotia, most of Germany, etc. it is very hard to find eggs that are refrigerated. Our family still does not put our eggs in the fridge, we only keep enough that the oldest one eaten is no older than 6 days and they are stored in a cabinet away from the stove where they stay cool (exactly like most of the world outside of America)

That brings up another interesting point. Most of the eggs sold in other parts of the world are sold in 4's and 6's, almost every other part of the world shops in smaller quantities about every two days. Many Americans that have not traveled a lot think that we are correct in everything and that most of the world is like us, LOL When actually people from most of the other civilized countries laugh at us for shopping 2 or 3 times a month and throwing everything in the fridge so it will last that long. They say that Americans are fat because we are too lazy to shop every couple days and that is why we have to eat so much processed foods instead of fresh which in turn makes us fat

The sad thing is they are right.

And I guess I should bring up one more point because it is often what I hear in reply.
Most "experts" will say: Our food regulations are much more strict and therefore we know better and our food is safer. In part they are right...our regulations for the end product are more strict. What they dont tell you though is in other parts of the world that they concentrate their regulations at the beginning of the process so as not to have a compromised product to begin with. Here is a good example using eggs..

America says the eggs might have salmonella and so we say you have to wash the eggs well and refrigerate them so as to retard the salmonella growth. We are even moving towards pasteurization to cure the issue.
Most of the other world makes certain that the chickens are raised in a normal clean environment where they are not crowded into cages their entire life and forced to live in their own poop until they kill over. Therefore they have addressed the actual problem of where contamination comes from instead of just addressing the symptom like America does.

 

[mommy of two]

I agree 100%!! Our family is trying to think outside the "box" and by that I mean boxed foods! There are so many chemicals in our food and no one has any clue what they are! Only a portion have been tested and evaluated for long term problems! I used to think when we bought free range eggs from the store that they were happy little chickens on a farm somewhere in the country, but I found I was wrong. So that is why recently we started raising chickens and are seriously considering raising a couple cows too!

 

[aoxa]

Here is an even more interesting fact.....we are the only modern country in the world that refrigerates eggs on a normal basis. Even in England only about half the eggs sold are refrigerated and thats mostly around only the bigger cities like London. In the U.K., Ireland, Scotland, Nova Scotia, most of Germany, etc. it is very hard to find eggs that are refrigerated. Our family still does not put our eggs in the fridge, we only keep enough that the oldest one eaten is no older than 6 days and they are stored in a cabinet away from the stove where they stay cool (exactly like most of the world outside of America)

That brings up another interesting point. Most of the eggs sold in other parts of the world are sold in 4's and 6's, almost every other part of the world shops in smaller quantities about every two days. Many Americans that have not traveled a lot think that we are correct in everything and that most of the world is like us, LOL When actually people from most of the other civilized countries laugh at us for shopping 2 or 3 times a month and throwing everything in the fridge so it will last that long. They say that Americans are fat because we are too lazy to shop every couple days and that is why we have to eat so much processed foods instead of fresh which in turn makes us fat

The sad thing is they are right.

And I guess I should bring up one more point because it is often what I hear in reply.
Most "experts" will say: Our food regulations are much more strict and therefore we know better and our food is safer. In part they are right...our regulations for the end product are more strict. What they dont tell you though is in other parts of the world that they concentrate their regulations at the beginning of the process so as not to have a compromised product to begin with. Here is a good example using eggs..

America says the eggs might have salmonella and so we say you have to wash the eggs well and refrigerate them so as to retard the salmonella growth. We are even moving towards pasteurization to cure the issue.
Most of the other world makes certain that the chickens are raised in a normal clean environment where they are not crowded into cages their entire life and forced to live in their own poop until they kill over. Therefore they have addressed the actual problem of where contamination comes from instead of just addressing the symptom like America does.

I can guarantee that the majority of Nova Scotianers refrigerates.

I do not. There is no need. Eggs taste different when left out. More fluffy.. I don't know how to explain it...

I say I guarantee because I am a Maritimer born and raised (NS, NB, PEI, NWFD).

 

[janshavedice]

IME, They will look like the Barred Rock rooster, maybe a little red where the white should be.

 

[LTygress]

In some parts of the world (China), half-developed duck eggs are a delicacy! But I could personally never eat that!

Sex-links are, by nature, mixed breed chicks. So its not only possible, but sometimes better for poultry keepers!

I am actually going to work on using a mixed-breeding to introduce Frizzle genes to my other breeds, as well as crossing a Phoenix with a Sumatra to mix some of those traits. So its also done intentionally to get certain traits "moved around" in planned breeding programs.

Essentially, chickens are just like breeding dogs - any breed can mix with any breed, as long as it is physically possible (think: Chihuahua and Great Dane). And the eggs are always edible, even when half-developed...

BLECH!

 

[mommy of two]

yeah that's gross! I can't wait to see the combos we have when we start hatching eggs? Our roo is a barred rock.

 

[Habibs Hens]

In some parts of the world (China), half-developed duck eggs are a delicacy! But I could personally never eat that!

yeah that's gross!

They are called BALUT Eggs and Murry's Hatchery offers these

Incubated to 17 days and then taken out of the incubator to DIE then Boiled and eaten as is

another delicacy is Buried Eggs CENTURY Eggs

They are HARD Boiled Eggs that are Buried in the ground for months then eaten when they are black

I wont post pictures as I find them disturbing

 

[BCMaraniac]

I can guarantee that the majority of Nova Scotianers refrigerates.

I do not. There is no need. Eggs taste different when left out. More fluffy.. I don't know how to explain it...

I say I guarantee because I am a Maritimer born and raised (NS, NB, PEI, NWFD).

They are more fluffy because the protein is more relaxed when the egg is at room temperature, and will beat to a higher volume(i.e. making scrambled eggs), because more air is incorporated into them. This is why you want to have room temperature eggs or egg whites when you make cakes, meringue, etc....anything that requires beating to incorporate air.