Register for free to join our community of investors and share your ideas. You will also get access to streaming quotes, interactive charts, trades, portfolio, live options flow and more tools.
Register for free to join our community of investors and share your ideas. You will also get access to streaming quotes, interactive charts, trades, portfolio, live options flow and more tools.
Hey tim....what ya need in the way of a care package, snuff, smokes, socks, wipeee's...what? pm me your addy!
How bout upgrading his posting privileges to 15 a day?
Yo....dipship....Is that really you?
I've been meaning to send you a package of each, maybe this week....
If they have live fish, where do salmon eggs come from?
For about $350.00 bucks more you could score a real camera...10.2 mp, I.S. and much, much more, no comparison to the little digi's.
http://www.investorshub.com/boards/read_msg.asp?message_id=13544216
I think you're right...alcohol causes more problem than all drugs combined...I don't do either one so it really makes no diff to me!
lol....you're to freakin old for reefer...
wuss....guess I'll have to get the ihub folks involved!
Center pivot irrigation
From Wikipedia, the free encyclopedia
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Satellite image of circular fields characteristic of center pivot irrigationCenter pivot irrigation (sometimes called central pivot irrigation) is a method of crop irrigation in which equipment rotates around a pivot. A circular area centred on the pivot is irrigated, often creating a circular pattern in crops when viewed from above.
The hub of a center-pivot irrigation systemCentral pivot irrigation is a form of overhead (sprinkler) irrigation consisting of several segments of pipe (usually galvanized steel or aluminium) joined together and supported by trusses, mounted on wheeled towers with sprinklers positioned along its length. The system moves in a circular pattern and is fed with water from the pivot point at the center of the circle. These systems are common in parts of the United States where terrain is flat. Most center pivot systems now have drops hanging from a u-shaped pipe called a gooseneck attached at the top of the pipe with sprinkler heads that are positioned a few feet (at most) above the crop, thus limiting evaporative losses. Drops can also be used with drag hoses or bubblers that deposit the water directly on the ground between crops. The crops are sometimes planted in a circle to conform to the center pivot. This type of system is known as LEPA (Low Energy Precision Application).
Originally, most center pivots were water-powered. These were replaced by hydraulic systems (T-L) and electric motor-driven systems (Lindsay, Reinke, Valley). Most systems today are driven by an electric motor mounted at each tower.
Center pivot equipment can also be configured to move in a straight line, where the water is pulled from a central ditch. In this scenario, the system is called a linear move irrigation system.
http://en.wikipedia.org/wiki/Center_pivot_irrigation
ya wuss...give me harley's email, I'll plant a bug in her ear.
You see the flying pigs you little cig smokin, slack jawed, turd lickin, flop eared, badger toothed freak?
Those are called "pivots", Dave....
Elk or Deer....no freakin way, javalina...huh, If I wanted one I could go out to my folks farm and bust a cap on one munchin pecans on the ditch bank!
I'm so consumed with flippin raw land I can't see straight, got tons on my plate right now and haven't had a vacation in 5 or 6 years, if we get time I promised the little woman some snow ski'n....
Looking for a holiday gift? First-come javelina hunt tags are still available
News Media
Nov 24, 2006
PHOENIX – Looking for a great holiday gift idea? There are still several thousand javelina hunt-permit tags available for the spring 2007 hunts on a first-come, first-served basis by U.S. mail only from the Arizona Game and Fish Department.
To find out what hunts have javelina tags available, visit azgfd.gov/draw or call (602) 789-3702. Keep in mind that each work day, the number of permits remaining can dwindle as applications are received and processed.
Department officials stressed that those who apply for the leftover tags need to pay attention to the new increased fees for licenses and tags for 2007 on page two of the spring hunt regulation supplement.
Those applying for the first-come, first-served process might also keep in mind that there are super new license deals available for 2007, including a new family license, a super conservation hunting license (includes various tags and stamps), and a super conservation combination hunt/fish license, which are available at department offices.
As a side note, don’t forget there is a change in the timing to apply for elk and antelope during the upcoming year: 2007 will be the first year the department conducts a winter draw, or lottery, for elk and antelope tags. The application deadline for elk and antelope is Feb. 13. Hunt permit-tags and refund warrants will be mailed out by April 27.
The department will begin accepting applications for elk and antelope as soon as the regulations are posted on the department’s Web site at azgfd.gov. That posting should occur by the end of December. The printed regulations should be available at hunting license dealers by Jan. 12.
Who the hell is that, santa claus?
Hey freak....Look at that!
ok ya little bastage...this is my last post on ihub, i'm logging out and deleting it from my favorites....
If it would keep you from smokin, I would quit posting...?
Do you really smoke ya little queer? thats freakin weak!
No....it's them nasty cigs you smoke, mr. fishbone.
He currently wears coke bottle glasses, won't be long for the red tipped white cane!
I think everyone chokes on small bones....
Can't.....Karlotta is still chokin him!
Then you would be out of work....
Busted huh?
You want to choke it, don't ya?
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
A South American scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain and sexual activity read their messages with their hand on the mouse.
Don't bother taking it off now, it's too late.
Arm pit drip in the pan....just the way you like it!
Look down at the bolded...
Eggs Facts
Everything you ever needed to know about eggs.
Keeping eggs fresh
Keep eggs in the fridge until you need them. The date stamp on your carton will tell you how long they will stay fresh for. Eggs lose their quality very quickly at room temperature, so refrigerate them immediately after purchase.
Look for shells that are clean and whole. Cracked eggs are always removed when cartons are being packed but if one cracks on the way to the store it’s safer to throw it away, or give it to your pet as a tasty treat!
Size
Have you ever found an egg in your carton which is smaller than the rest? Egg sizing is done by the egg’s weight, rather than its circumference. Many things contribute to the weight (or density) of an egg, for example the age of the hen (younger hens lay heavier, smaller eggs) and the amount of water in the egg (in summer hens drink more water which makes the eggs lighter).
Bloom
Egg shells are covered with a natural coating that seals its pores. This helps to prevent bacteria from getting inside the shell and reduces moisture loss. Wiping or washing eggs removes the protective coating and reduces the lifetime of the egg.
Candling
When eggs are being graded they roll over a bright light which makes the egg transparent so the grader can check the inside of the egg for quality. Long ago, candling was done by holding the egg up before a lit candle, which is how this part of the grading process got its name. Today eggs pass over high-intensity lights on rollers so all of the egg can be viewed.
Chalaza
The yolk is anchored to the white by tiny strands of egg white called chalaza. The more prominent the chalazae, the fresher the egg.
Colour
Egg shell and yolk colour will vary depending on the diet of the hen. Colour variations have no effect on the quality, flavour, or nutritional value of the egg. The breed of hen determines the colour of the shell. Hens with white feathers and ear lobes lay white eggs; hens with red feathers and ear lobes lay brown eggs. Egg white (albumen) is actually clear when raw and only becomes white in colour when beaten or cooked. Using fresh eggs and cooling them quickly after cooking helps prevent darkening of the egg white.
The yolk
The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein. The yolk contains all this goodness because in fertilised eggs the yolk is the site of embryo formation.
With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D (the sunshine vitamin). The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories. It is the yolk which is responsible for the egg's emulsifying properties in cooking.
Yolk colour - raw
Yolk colour depends solely on the diet of the hen as artificial additives to enhance yolk colour are not permitted. If she gets plenty of yellow-orange plant pigments (xanthophylls), these will be deposited into the yolk. Hens fed mashes containing yellow corn lay eggs with medium yellow yolks. Those eating wheat or barley lay lighter-colour yolks. Golden yolks are preferred by most New Zealanders.
Yolk colour – cooked
A greenish ring around a hard-cooked egg yolk may be the result of sulphur and iron compounds in the egg reacting at the surface of the yolk, overcooking or a high proportion of iron in the cooking water. The eggs are still wholesome and nutritious, and their flavour is unaffected.
Greenish yolks can best be avoided by using the proper cooking time and temperature, and by rapidly cooling the cooked eggs in cold water.
Double-yolkers
Double-yolkers are created when a hen releases two yolks at the same time. This is quite common in young hens whose cycles may not be perfectly synchronised. Older hens will sometimes produce a double-yolker in an Extra Large egg. Occasionally a hen will produce double-yolker eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all!
Egg anatomy
Freshness
The best before date on a carton of eggs tells you how long the eggs inside it stay ‘fresh’ if they are kept refrigerated after purchase. During this time (usually about 35 days) there is little change in the nutritional value of the egg, but the appearance and qualities of the egg may change as the egg ages. Poached or fried eggs hold their shape better the fresher the egg, but hard boiled eggs are much easier to peel if the eggs are at least one week old.
Temperature, humidity and handling all contribute to freshness. A one week old egg kept in ideal conditions can be fresher than an egg left at room temperature for one day.
Most commercially produced eggs reach supermarkets within a few days of being laid and in New Zealand it is also possible to purchase eggs which are guaranteed to be sold the same day they are laid.
Blood spots
Occasionally small blood spots may be found on an egg yolk. These are caused by the rupture of a blood vessel on the yolk surface during egg formation. Less than 1% of all eggs produced have blood spots as they are normally removed during the candling process. The egg can be eaten as normal or the spot can be removed with the tip of a knife. The tiny red spots do not indicate a fertilised egg.
Which came first, the chicken or the egg?
In the science of evolution, both chickens and eggs pre-date man so unfortunately there was no-one around to see, but according to the Bible, the chicken came first.
"And the evening and the morning were the fourth day. And God said, 'Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven'." Genesis 1:19-20. (Chickens are a type of fowl).
Farming and Production Methods
Cage Systems: Birds in cage systems are continuously housed in cages within a shed.
Barn Systems: Birds in barn systems are free to roam within a shed which may or may not have vertical levels. The floor may be based on litter or other material such as slats or wire mesh.
Free Range Systems: Birds in free-range systems range outdoors and have indoor shelter for night and inclement weather conditions.
How is an egg made?
Firstly the hen releases a yolk from her ovary. The infundibulum (also known as the funnel), holds the yolk for about 15 minutes (this is where fertilisation would take place if there was a rooster), before it passes to the magnum, where after three hours the white is formed. As the white (albumen) is deposited around the yolk it rotates, twisting the albuminous fibres to form the chalazae.
The next site of activity is the isthmus where the two shell membranes are formed in about 1¼ hours. The egg has now reached it full size and shape. It passes along to the uterus to acquire, after 19 hours, its shell, shell colour and bloom, or protective coating. After a few minutes' pause in the vagina, the uterus inverts the cloaca (the junction of the digestive, urinary and reproductive systems) and the vent and the egg is laid.
A hen requires between 24 and 26 hours to produce an egg.
Thirty minutes after laying an egg she starts all over again.
Most female animals have two functioning ovaries, but hens only use one, their left. The right ovary stays dormant.
A female hen is born with thousands of tiny ova which will one day become egg yolks.
A double-yolker egg is the result of two yolks being released at the same time.
During formation, the egg moves through the oviduct small end first.
Just before laying, it is rotated and laid large end first.
Laying an egg is known as oviposition.
The size of the eggs increase as a hen gets older.
What shape is an egg shape?
If you said an egg is an oval, you're right! The actual mathematical description is an oblate spheroid.
The word spheroid means that the egg is like a sphere, but isn't exactly a sphere. That's because an egg isn't perfectly round. The word oblate means that the poles of the egg are flattened or depressed.
So, an egg is a not-quite-round sphere with flattened sides. You could also say that it's an oval with one end larger than the other.
What is the best way to store raw eggs?
Keep eggs or egg products (mayonnaise etc) refrigerated at 4C or below when you're not cooking or eating them. These foods should not be left at room temperature for more than 2 hours, including the time you use to prepare and serve them.
Eggs are porous, which means smells and liquid can be absorbed by the tiny pores on the eggs shell. Storing eggs in their cartons in the fridge helps prevent this. Place egg cartons on a middle or lower shelf rather than in the door of the fridge so the temperature is more consistent.
How can I store leftover egg whites and yolks?
You can refrigerate raw whites for up to 4 days and unbroken raw yolks, covered with water, for up to 2 days in a tightly sealed container. If you can't use the yolks quickly enough, hard cook them just as you would cook whole eggs in the shell, drain them well and refrigerate them in a tightly sealed container for up to 4 or 5 days.
For longer storage, freeze raw whites, sugared or salted yolks and cooked yolks for up to 1 year.
To freeze egg whites, break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal the containers tightly, label with the number of egg whites and the date and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer bag or container. Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Raw egg yolks require special treatment because the yolk's gelation property causes it to thicken or gel when frozen making it almost impossible to use. Beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar for each 1/4 cup egg yolks (4 Large yolks). Label the container with the number of yolks, the date and whether you've added salt (for main dishes) or sweetener (for baking or desserts) and freeze. Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.
How safe are eggs?
The risk of getting an illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favourable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food.
What causes blood spots?
Small spots of blood are occasionally found in an egg yolk. These do not indicate a fertile egg; they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. Such eggs are suitable for consumption and the spot can be easily removed with the tip of a knife.
Why do some hard-cooked eggs have a greenish ring around the yolk?
The harmless greenish ring is due to an iron and sulfur compound, which forms when eggs are overcooked or not cooled quickly.
What is the difference between brown and white eggs?
Brown eggs come from brown feathered hens and white eggs from white feathered hens. Shell colour varies with the breed of hen and is not related to quality, nutrients, flavour or cooking characteristics.
Is it safe to eat raw eggs?
It's best not to serve raw or lightly cooked dishes made with eggs. The risk of food poisoning from eggs is highest with raw and lightly cooked dishes.
What are the stringy white pieces in egg whites?
These edible rope-like strands of egg white, called chalazae (ka-LAY-zee) keep the yolk centred in the thick white.
Are eggs an economical food?
Eggs are one of today's best food buys. Eggs supply high-quality protein and a variety of important vitamins and minerals at a very low price.
Why are some hard-cooked eggs difficult to peel?
Fresh eggs can be difficult to peel. The best eggs to use for peeling are more than a week old.
Why is an egg white sometimes cloudy or has a yellow of greenish colour to it?
Cloudiness of raw white is due to the presence of carbon dioxide, which has not had time to escape through the shell, and is an indication of a very fresh egg. A slight yellow or greenish cast in raw white may indicate the presence of riboflavin.
Interesting Facts and Figures
A hen requires 24 to 26 hours to produce an egg.
Thirty minutes later, she starts all over again.
The eggshell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours.
Eggs age more in one day at room temperature than in one week in the refrigerator.
Hens with white feathers and ear lobes produce white shelled eggs. Hens with red feathers and red ear lobes produce brown shelled eggs.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
Egg yolks are one of the few foods that naturally contain Vitamin D.
Yolk colour depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colours. Artificial colour additives are not permitted.
Eggs are nutritious for many pets as well as humans and are often an important part of prepared pet food formulas.
A pullet is a ‘young’ hen (like a heifer is a ‘young’ cow)
The egg shell accounts for about 9 to l2% of its total weight.
The shell is largely composed of calcium carbonate (about 94%) with small amounts of magnesium carbonate, calcium phosphate and other organic matter including protein. Shell strength is greatly influenced by the minerals and vitamins in the hen's diet, particularly calcium, phosphorus, manganese and Vitamin D. If the diet is deficient in calcium, for instance, the hen will produce a thin or soft-shelled egg or possibly an egg with no shell at all.
Shell thickness is also related to egg size, which, in turn, is related to the hen's age. As the hen ages, egg size increases. The same amount of shell material which covers a smaller egg must be ‘stretched’ to cover a larger one, hence the shell is thinner.
Eggs can be an important source of complete protein for vegetarians. One egg = 1 ounce of lean meat, fish or poultry.
Egg Legends
Stories about eggs go back to the earliest memories of man.
In Sanskrit, the sacred language of the Hindus, it is written that a cosmic egg contained a spirit that would be born, die and be reborn.
The Egyptians believed that their god Ptah created the egg out of the sun and moon. Phoenicians thought that two halves of a very large egg split open producing heaven and earth.
Because of its connections with new life, the egg has been touted as both an aphrodisiac and fertility insurance. Central European peasants rubbed eggs on their ploughs hoping to improve the crops.
The French bride broke an egg on the doorstep before entering her new home to assure a large family.
Inside the egg there are
cords at the ends. Does that mean that it’s fertilized?
Are they the umbilical cords of a developing chick? These two are actually a type of albumen, or egg white, called the chalazae. They anchor the yolk and keep it centered within the white. As the egg is formed, the yolk and albumen rotate as they travel through the oviduct, and the chalazae become twisted. They are not the beginning of a chick even an unfertilized egg contains the chalazae.
http://www.whistlingtrainfarm.com/pages/3FAQsabouteggs.html
Do you need to have a rooster in order for hens to lay eggs? No. The hens will lay eggs without the rooster, but you do need the rooster present and busy if you want fertile eggs for hatching.
What is the difference between "Free Range", "Naturally Nested", "Cage Free" and "Organic" eggs? There are very few regulations governing the labeling of eggs in the commercial marketplace. Basically, all these terms really mean is that the hens are not in cages. In typical "egg factories", the hens are kept in batteries of cages, four or six to a cage, so that they have very little room to move around. The hens have part of their beaks removed so that they can't peck each other to death, at least not as quickly. They spend their whole lives in these cages, only leaving when they die or are ready to be butchered.
"Cage Free", "Naturally Nested", and "Free Range" just mean that the hens are out of a cage. There are no rules giving them access to the outdoors and sunlight or governing what they eat. They can (and usually are) kept confined to a crowded building under 24-hour lighting, and given antibiotics to keep diseases under control and productivity up.
"Certified Organic" is the only label that differs. The hens may not be given any synthetic chemicals, including antibiotics, and must have access to fresh air, but even "organic" hens are not required to be given access to the outdoors and sunlight. Picture a somewhat crowded building with a screen on one side. This can qualify as "organic" chicken housing. Generally the hens are fed vegetarian feed, which we disapprove of because chickens are omnivores and need some animal protein in their diet, like insects or worms. They also thrive on fresh green vegetation, which they may or may not be given in a "factory organic" farm.
None of these terms tell you the freshness or quality of the eggs. The best way to know how your eggs are produced is to visit the farm that produces them. Ask the farmer how the hens are fed and housed and see for yourself. Don't just go by a printed label.
What makes egg yolks dark yellow, compared to the pale grocery store egg yolks? Beta carotene, or xanthophyll both are natural plant pigments. When hens are able to eat green plant material or yellow corn (factory farm hens are sometimes fed yellow dye to color the yolks), the beta carotene concentrates in the yolk making it dark sometimes even orange. Eating red peppers makes yolks red, and some plants can make the yolks green or even black.
Eggs from your farm have darker yolks than I am used to.
Does a dark colored yolk mean the egg is rotten? Quite the contrary. Fresh eggs have darker colored yolks than old eggs. The bright color of the egg yolk fades as the egg ages. A pale yellow yolk and watery white mean that the egg has been sitting in storage for several weeks, or months.
What determines an egg’s shape and size? Egg size is determined by the hen’s stature, and her age. A young, small hen typically lays pee-wee to small-sized eggs, but as she matures, her eggs are more frequently in the medium to large range. Jumbo eggs are usually laid by hens over one year old. Egg shape is hereditary, so hens from the same family will lay similarly-shaped eggs. They can range from nearly round (ping pong balls) to long and thin (we call these torpedoes). There are also lumpy or wrinkled shapes that are a little more unusual, and typically come from very young hens who are still mastering their technique, or old hens who are losing their finesse.
Why do some chickens lay brown eggs, and some white, and some blue? There are two major lines of breeding in the chicken family tree: the Asian breeds, and the European breeds. The Asian chicken breeds are typically of a heavier build, milder temperament, and have red earlobes and they lay brown-shelled eggs. The European breeds are typically lighter in frame, have a flighty temperament, and have white earlobes and lay white-shelled eggs. Auracanas are special they are a breed from the Andes mountains in South America. In addition to having red earlobes, fluffy muffs of feathers on their cheeks, and being heavy-set, their eggs have blue/green shells. (My personal theory about Auracanas is that they are related to pheasants, which also have green eggs. Meat from an Auracana is also gamey and dark, like pheasant meat.)
What makes eggs have thin, brittle shells? Hens lay eggs with thinner shells in warm weather, but they also lay thinner-shelled eggs as they get older and lay larger eggs. Thin shells can also be nutritional, caused by a calcium/phosphorous imbalance.
Sometimes when I crack an egg, the white is really thick and cloudy. Does that mean it’s too old to eat? The white, or albumen, of a very fresh egg is pretty dense. As the egg ages, the white grows thinner and watery. The albumen of a fresh egg contains carbon dioxide, which makes it look cloudy. The gas escapes as the egg ages and the white turns more transparent. A yellowish or greenish hue to the albumen of a fresh egg indicates the presence of the B vitamin riboflavin.
Inside the egg there are
cords at the ends. Does that mean that it’s fertilized?
Are they the umbilical cords of a developing chick? These two are actually a type of albumen, or egg white, called the chalazae. They anchor the yolk and keep it centered within the white. As the egg is formed, the yolk and albumen rotate as they travel through the oviduct, and the chalazae become twisted. They are not the beginning of a chick even an unfertilized egg contains the chalazae.
I’ve heard that you can float eggs in water to see how fresh they are. This is true. Floating an egg in plain (not salted) water will let you gauge the size of the air-cell at the large end of the egg, which indicates the egg’s age. A fresh egg will settle to the bottom of the container and rest horizontally because the air cell is still small. The larger air cell of a 1-week old egg will cause the large end of the egg to rise up slightly. An egg that’s 2-3 weeks old will settle to the bottom of the container vertically, large end up. A very old egg will just plain float on the surface. (We don’t recommend eating any eggs that float.)
Is it possible to have an egg without a yolk? Yes, but it’s rare. Yolk-less eggs are called wind eggs and are usually laid by a young pullet. In a mature hen, a wind egg can occur if a bit of reproductive tissue breaks away, stimulating the egg-producing glands to treat it like a yolk and wrap it in albumen, membranes, and shell, just like a normal egg. In the old days, no-yolkers were called cock eggs and were believed to have been laid by roosters since they wouldn’t hatch.
Sometimes I’ve had eggs with two yolks inside.
Is that normal? Double-yolkers occur when ovulation happens too rapidly, or when a yolk gets lost and is joined by the next one in line. They’re most often laid by pullets just beginning to synchronize their laying pattern, and some heavy-breed hens carry this tendency as an inherited trait. Rarely, an egg contains more than two yolks the world record is nine yolks in one egg.
I cracked an egg in my
frying pan and there was some blood in it. It was disgusting and I threw it away because I thought it was a chick growing inside. Blood spots occur when blood or a bit of tissue is released along with a yolk. Occasionally a blood vessel can break during yolk formation, so that a little bit of blood is wrapped up in the albumen. As an egg ages, the blood spots become paler a bright red spot is an indication of freshness. Blood spots occur in less than one percent of all eggs laid, and may appear in a pullet’s first eggs, but are more likely to occur in aging hens.
Meat spots are less common than blood spots, and occur when a piece of reproductive tissue gets caught in the egg. Meat spots may be tan, brown, gray, or white. Eggs containing meat spots are perfectly edible.
If a chick is developing in the egg, you will see a network of blood vessels, not just a spot this is the beginning of the chick’s circulatory system. In order for the egg to get to this stage of development it has to be incubated for several days. Our eggs are gathered every day and refrigerated, so it is nearly impossible for us to sell an incubated egg by mistake.