I don't like my eggs :( ???

[QueenieBee]

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Now that was a mental picture I won't soon forget!

 

[Wolf-Kim]

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*pictures Cassandra hungry for breakfast, licking lips, and eagerly standing at the nestbox early in the morning with a baseball glove. Also sees the hens staring right back at her like "you are weird, quit staring at me, I'm trying to work here"*

 

[ssledoux]

One thing to keep in mind about the Omega-3's is that the farm eggs won't really have any more than store eggs unless your chickens free-range.

I notice a difference in MY eggs vs. my sister's eggs. I was always talking about how orange my yolks were (makes it look like there is mustard in the potato salad) and she stated that she didn't really notice a difference in color. Then I realized that it is because hers are in a coop all the time. They don't eat any grass or greens. My hens are out almost all the time, only locked up for protection from dusk til dawn. They pick at everything over several acres. Our yolks are SO much darker than hers.

Of course, there is NO comparison to the store eggs. Ours taste 1000 times better. Even my sister's are lots better than the store's (but not as good as mine). ;-p

 

[zippychickens]

kind of off the subject but is it true that when you get the little speck of blood in a egg it's because it was fertilized?

 

[Redfeathers]

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It has nothing to do with fertilization. I don't have a rooster and I had one egg that had small blood specks. I think the blood occurs in the oviduct. There was something on here I read that explained it better, but it has nothing to do with a rooster fertalizing the egg.

 

[zippychickens]

Thanks for clearing that up for me. I learn something new everyday at BYC

 

[Jayare's Chicks]

I currently only have 6 of my 46 hens that are laying age right now and sometimes when we have extra eggs I take some in to work and GIVE them away for people to get a taste for the Fresh Eggs so when the rest of my chickens start laying I can have a bigger pool of customers that I can sell those extra eggs to.

Everyone has enjoyed them except 1 lady and her family. They have never ate anything other than those stale WHITE store bought eggs and she said they almost hurled when they tried to eat the eggs I gave her. Her husband cooked the eggs and told her before she ate hers that "she would not like them because he didn't like his" which put it in her head that she wouldn't like them. Her kids saw the cracked BROWN egg shells and deturmined from them that they did not like them either and accused her of trying to feed them bad/rotten eggs because the egg shells were BROWN and not WHITE.

Well I know I will never ask HER if she wants to buy any of my FRESH EGGS after the rest start laying and I start selling eggs.

Tx_Dane_Mom --- Have you tried any of your eggs hard boiled? Those are great too.

Jayare

 

[tx_dane_mom]

Nope, haven't boiled them....I really want to make deviled eggs as was forementioned. I can't believe that someone was RUDE enough to actually tell you that even if it WAS the truth! How crazy disrespectful is that!

 

[tinman9952]

Jayere, i was upset when someone told me they couldn't tell the difference between my fresh eggs and store bought ones. I told them to fry one of each, see the difference, then taste how much fresher mine was. It's like prefering instant lemon-aide over fresh squeezed.

 

[bigmike&nan]

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It has nothing to do with fertilization. I don't have a rooster and I had one egg that had small blood specks. I think the blood occurs in the oviduct. There was something on here I read that explained it better, but it has nothing to do with a rooster fertalizing the egg.

From All About Eggs:

BLOOD SPOTS
Also called meat spots. Occasionally found on an egg yolk. Contrary to popular
opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by
the rupture of a blood vessel on the yolk surface during formation of the egg or by a
similar accident in the wall of the oviduct. Less than 1% of all eggs produced have
blood spots.



I learned so much about eggs while in Chef School... I had this stuff crammed down my throat again and again, especially in the advanced baking and pastry classes where we worked eggs more ways than you can imagine. Really fresh eggs are a real treat - it takes hardly any time to get spoiled by the flavor. I hope to soon have enough of a stash of fresh eggs I never have to buy store eggs again - oh, to make creme caramels with FRESH eggs...


Michael

"I teach you this so you'll be smart
Besides, it makes interesting cocktail chatter"
Chef Patricia