PREPPER TIP: Waterglassing eggs...Preserve fresh eggs at room temp for up to 2 years. Here’s how:
(media.greatawakening.win)
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It's just tradition,eggs are the same.
You couldn’t be more wrong friend. There is a protective antibacterial layer deposited on the egg when it is laid. Why did God do this you might ask? There is nothing in His plan that is done by mistake. All birds, including geese, ducks, chickens etc were intended to lay an entire clutch of eggs BEFORE sitting on them. If the clutch is to have 9-10 eggs this could be 2+ weeks until all the eggs are laid. Then the hen begins brooding/sitting and incubating the eggs And they all hatch at the SAME TIME.! Could you imagine a mother goose trying to keep tabs on 9-10 goslings with 1 new one hatching everyday? That’s what would happen if they sat on the nest from day 1 when the fist egg was laid.
When you buy commercial eggs at the store, yes even the cage-free variety they have all been washed which removes Gods miracle protective layer which allows my farm fresh eggs to be left on the counter for 2+ months and still be just as good as the day they were laid.....AND NOT JUST TO EAT but still VIABLE to HATCH..!
We have about 40 laying hens with 2 roosters in the run with them. Hens are about 1 year old and we are averaging about 24 eggs per day. This winter we gave 10 dozen eggs to a Mennonite family who then kept them on their counter for approximately 1 month before traveling down to visit friends in Mexico, bringing the eggs along with them. Once reaching Mexico 🇲🇽 the eggs were placed in an incubator for 22 days and reported a 90% hatch rate of baby chicks.
Try that with any store bought eggs and you will understand the difference that little protective layer (bloom) God designed on an egg is all about.
Well, one big difference is that store-bought eggs are from chickens that are laying eggs that haven't been fertilized; no rooster was allowed to mingle with the chickens :)
Correct.
Would you mind answering this question? I always wondered how that worked. If an egg, under the right circumstances, would become a chick. But I was given to understand that the eggs we buy at the grocery store were unfertilized. You said you had roosters with the hens. How do you know (or do you) which would be fertilized and which wouldn't? Or do I have that all wrong? Thanks.
You are correct in that commercial egg operations have no need for a rooster and fertilization as the eggs will never be more than just that - eggs. Hens will lay the same amount of eggs regardless of whether or not they have been bred by a rooster.
I have no idea whether or not my eggs have been fertilized, other than folks who take my eggs and incubate them telling me how many hatch out. We will start be starting a chick operation sometime this year with straight Easter Egger and Olive Egger breeds so I will know more then. I was told if you want to ensure the majority of your eggs are viable to produce chicks you should have no more than 20:1 ratio of hens/roosters. Talk about a life!
My point about our eggs having sat around at room temperature on counters and then traveling to Mexico and still being hatched after 5-6 weeks after being laid proves that farm fresh eggs without having been washed are obviously not ‘rotten’ or compromised after that long. Store bought eggs will go bad sooner than that even with refrigeration. The old timers around here say they would have eggs for 3-4 months on the counter and would only use them if they didn’t ‘float’/stand up on one end in water. Apparently when they do start going bad they build up additional gases inside which makes them buoyant - and that’s how the folks long ago used to know if an egg was good or bad.
A chick operation! Cuteness overload. Oh my goodness, that ought to be fun. I wish you'd post some pictures when you get them. I love to go to the feed store just to see the chicks.
And thanks for the other info, as well. I have learned a lot today. It's very interesting and good stuff to know. Thanks again and take care.
Almost.
European chickens are vaccinated against salmonella.
You can still get salmonella on the shell --- but it reduces transmission from the chicken.
American eggshells are disinfected.
Europeans can refrigerate their eggs if they like,and we can leave them on the counter safely. It's marketing and tradition.
Good luck w/that!