Is this egg safe to eat?

[Chickenheadmate]

View attachment 2527215

Lol

 

[EggSighted4Life]

To try and get offspring that lay olive eggs.

Then that's the wrong combination.. Isbar is already supposed to be green.. meaning brown already mixed to (and diminishing) the blue factor..

You should go with Ameraucana or cream Legbar instead.. according to my limited experience/understanding.

I'd even risk a standard Easter Egger instead of Isbar..

Or get hatching eggs, chicks, etc.. from someone who's already achieved REALLY nice olive color.

I didn’t know that. Do you mind explaining, please.

When you eat chicken you are eating more blood than what's seen in the egg there.. WHY..

Because when I harvest the animal even though I hang it and let it bleed out.. that's just what's in the arteries essentially. Some blood is still left behind inside the muscles.. the white stuff you see curdling out the top side.. that's blood. The blood vessels shrink where we can't see them but surely there is still some blood lining them. Ever defrost chicken and see a little pink in the sweat puddle.. yep, that's blood.

Making Korean Galbi, crosscut short ribs.. leaves lots of bone shards. So rinsing the meat helps.. but soaking it in water for a period of time draws out the blood (probably replacing with water).. to get a more "pure" flavor.

Blood is actually loaded with nutrients and all kinds of things. Going the extra mile to remove ALL remnants just because you have the knowledge of it isn't going to do one's PHYSICAL health any favors, as far as can tell.

 

[Chickenheadmate]

Then that's the wrong combination.. Isbar is already supposed to be green.. meaning brown already mixed to (and diminishing) the blue factor..

You should go with Ameraucana or cream Legbar instead.. according to my limited experience/understanding.

I'd even risk a standard Easter Egger instead of Isbar..

Or get hatching eggs, chicks, etc.. from someone who's already achieved REALLY nice olive color.


When you eat chicken you are eating more blood than what's seen in the egg there.. WHY..

Because when I harvest the animal even though I hang it and let it bleed out.. that's just what's in the arteries essentially. Some blood is still left behind inside the muscles.. the white stuff you see curdling out the top side.. that's blood. The blood vessels shrink where we can't see them but surely there is still some blood lining them. Ever defrost chicken and see a little pink in the sweat puddle.. yep, that's blood.

Making Korean Galbi, crosscut short ribs.. leaves lots of bone shards. So rinsing the meat helps.. but soaking it in water for a period of time draws out the blood (probably replacing with water).. to get a more "pure" flavor.

Blood is actually loaded with nutrients and all kinds of things. Going the extra mile to remove ALL remnants just because you have the knowledge of it isn't going to do one's PHYSICAL health any favors, as far as can tell.

Thanks

 

[aart]

Isbar is already supposed to be green.. meaning brown already mixed to (and diminishing) the blue factor..

That won't matter, the brown is a coating, the blue a shell color.
If the Isbar has two blue egg genes it should guarantee an green egg,
and the darker the brown coating genes the darker the green from offspring should be.