Well I have 19 out of 24 that hatched so far with one zipping and one pipped still. I am not home but that's what hubby said. I have been in the Pediatric floor of the hospital all weekend with my 9 year old who was accidently shot with a bb gun. It went through his abdomen, then through the stomach and intestine. He had to have surgery around midnight Fri and he is recovering now and doing good. What a weekend!! Should be here a few more days. My poor boy!
Unbelievable!! I'd heard that the pellet guns sold these days can be pressurized to the point of fatal projectiles, but I'm soooo grateful this wasn't that extreme!!!
Wisher1000, that must be terribly disappointing. Your temps sound a little low to me, so perhaps they are just running a little late. I know lots of us will keep fingers crossed for you!!!!!!!!!
X2.
Totally pulling for you. I think perhaps many of us are really suffering because of the inconsistent temps and humidity levels in our homes this time of year. We had regulated temps with very low humidity (heater running, thermostat at 65-68*) to completely unregulated temps with nothing mitigated, and even worse, HOT days (upper 80s) with high humidity and several thunderstorms so the sway could be 40 degrees in a single day.
I don't know how many of you with problems have had similar conditions, but I'm wishing I had left a bunch in my rcom. What a mess!!
I just had one hatch that had enough extra albumin that it kicked a hole in its yolk and had crusty yellow curdled paste all over it, and it had worked it into a nasty froth in the lower part of the egg. Its yolk had fully absorbed, and it had a perfect belly button, but gross yellow foam all through the egg. I had to bathe it, and it still has some of it in a hardened crust on one wing and its face, but sheesh!! I'm shocked it could live through that!!
Thing is, many of these had PUDDLES of albumin in the shell. They are small chicks, too. Experiment totally went wonky, and I know that just because you CAN hatch 3 week old eggs, doesn't mean it's a good idea. It's also quite a horrible ratio of success.
I never added water until yesterday when I had pips, so it wasn't that...just old proteins, I would guess.
I'm sticking to optimal conditions. I'm making more quiche.
