NY chicken lover!!!!

Having a "I'm going to get rid of my chickens" kind of day.
OH NO !
The only people in the school were the custodians, and it was checked at the end of the day. I think it must have been a power surge. The eggs at 106 had movement in them today!!
They may have accidently hit it ?

Quote: x 2 it will grow out ..Cowboys got cut near the top as he grew it disappeared ..it was sore for a while though
 
Quote: this isnt Pharms but This is a fabulous recipe.
10 Egg Pound Cake
3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted all-purpose flour
2 tsp vanilla
1 tsp salt
1/4 cup Pet milk (edited to add: Pet is a brand name of evaporated or condensed milk. Dont use "sweetened condensed" milk)
1 tsp rum flavoring
1/2 tsp almond flavoring
 
OH NO !
They may have accidently hit it?]


I don't think so, one incubator is on a cart - but in a corner with caution tape around it, the other was on a shelf.
Two incubators with high temps after a bad storm, I don't think it was a persons fault. They are both different incubators too - one is an older model from a lab supply company, we've used it with great success in years past - that one got to 106.
The other is a styrofoam incubator, probably at least 5 years old, that one hit 120. I haven't checked on that one - but I'm going to try and candle the eggs today to see if anything looks alive.
 
This makes a great angel food cake. I especially like it because the egg whites are measured instead of counted, so you can use any size eggs you have, even bantams.

Angel Food Cake

1 ¼ cups Cake Flour
1 ¾ cups Sugar
¼ teaspoon Salt
1 ½ cups Egg Whites
1 teaspoon Cream of Tartar
½ teaspoon Vanilla Extract
½ teaspoon Almond Extract


Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on, set it to 325¡ and cook for about one hour, or until cake is golden brown. Invert cake, and allow it to thoroughly cool in the pan before removing.
 
I don't think so, one incubator is on a cart - but in a corner with caution tape around it, the other was on a shelf.
Two incubators with high temps after a bad storm, I don't think it was a persons fault. They are both different incubators too - one is an older model from a lab supply company, we've used it with great success in years past - that one got to 106.
The other is a styrofoam incubator, probably at least 5 years old, that one hit 120. I haven't checked on that one - but I'm going to try and candle the eggs today to see if anything looks alive.

Are you going by a thermometer that records high and low temps? How was the temp when you saw it?
It may be that it recorded just a spike in temp, if it was just a quick spike that recorded it's possible that the eggs themselves didn't warm up that much, would have taken a little time.
IDK?
 

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