The Inside of an Egg

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Written By Lisa Steele , Fresh Eggs Daily

 

Eggs are nutritious and an inexpensive protein source. You probably eat them several times a week without a second thought. But did you ever wonder what exactly is inside that eggshell?

An egg is comprised of several components including the bloom, the shell, the membrane, the white, and the yolk, but that’s just the basics – blood spots, chalazae and bulls’ eyes may also be present.

THE BLOOM (OR CUTICLE)
As the last step in the laying process, a thin nearly invisible layer is applied to the eggshell called the ‘bloom’ (sometimes also called the ‘cuticle’). This covering seals the shell to help protect the egg from air and bacteria entering through the tiny pores in the eggshell and also reduces the moisture loss from the egg. Eggs should not be washed until just before using to help preserve the bloom and to help keep the egg fresh.

THE MEMBRANE
Just under the eggshell is a pair of thin whitish membranes that help to keep air out of the egg.  Once an egg is laid, an air pocket begins to form between the two membranes at the blunt end of the egg. This air sac will continue to grow as the egg ages. Older hard-boiled eggs peel more easily because the air between the membranes has begun to separate the egg contents from the shell.

THE SHELL
The shell is the hard outer covering of the egg and is the egg’s best line of defense against contamination from bacteria and germs. The shell is mostly made of calcium carbonate, with small amounts of magnesium carbonate, calcium phosphate and protein.

All egg shells start out white and then blue and/or brown pigment is applied during the laying process. The blue is applied earlier (in breeds who carry the blue gene) and does seep through to the inside of the shell, but if you notice, the inside of a brown eggshell is always white. All eggs taste the same and contain  virtually the same nutrients regardless of shell color.

THE WHITE (ALBUMEN)
The egg white, or albumen contains 60% of the protein in an egg, which is about 10% of the USRDA. Eggs are considered a complete protein because they contain all eight essential amino acids. The white of a fresh egg will be cloudy and very thick. As the egg ages, the white will become nearly transparent and thin as air flows through the pores in the eggshell.

THE YOLK
Each egg yolk is covered with a thin transparent membrane which keeps the yolk from breaking. This membrane becomes thinner and weaker as an egg ages, so fresh egg yolks will stand up taller and be less likely to break.

The egg yolk contains about 80% of the total calories and virtually all of the fat and cholesterol in the egg, along with the majority of the vitamins and minerals. The color of the yolk is determined by the level of xyanthophyll in the foods a hen eats. Xyanthophyll is a carotenoid found in marigold petals, corn, alfalfa, basil and other foods.

THE CHALAZAE
The chalazae are ropy, twisted strands in the egg white that anchor the yolk in place in the center of the white. They are more prominent in fresh eggs and perfectly edible.
BLOOD (OR MEAT) SPOTS
Red blood (or meat) spots on an egg yolk is not an indication of fertility, but are ruptured blood vessels that have been damaged or broken during the laying process, during the travel down the oviduct, or by rough handling of the egg. As an egg ages, the yolk absorbs water from the egg white. This dilutes the blood spot, so a spot indicates that the egg is fresh.

The blood spots are edible, but you may want to remove them before cooking the egg.  It is estimated that less than 1% of all eggs produced contain blood spots.

A BULL’S EYE
If an egg has been fertilized, you will see a multi-ringed bull’s eye on the yolk that indicates that the egg would likely hatch into a chick if incubated for 21 days under a hen or in an incubator. Fertilized eggs are perfectly edible and taste the same as non-fertilized eggs. The only difference is that they contain miniscule amounts of the male rooster’s DNA in addition to the hen’s DNA that all eggs contain.

Scratch Sunflower Nut Edible Treat Wreath for Chickens

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Written By Lisa Steele, Fresh Eggs Daily

As many of you know, I enjoy adapting ideas I see online and elsewhere for the enjoyment of our chickens. I have seen several versions of birdseed wreaths for wild birds on Pinterest HERE, HERE and HERE and decided to make my own chicken version.

My first two attempts didn’t work very well – don’t trust everything you read online! – and fell apart, but this, my third attempt turned out perfectly. Easy, quick, held together well and the chickens loved it!

Here’s how to make one for your girls.

You’ll need:

Cooking spray
Bundt Pan
1/2 Cup cool water
3 envelopes Knox unflavored gelatin
1-1/2 Cups Boiling water
1 Cup bacon, suet or hamburg grease, heated to liquify
8 Cups of a mixture of scratch, sunflower seeds, cracked corn, raisins, nuts or seeds
20 fresh or frozen cranberries
Ribbon

How to:

Spray Bundt pan with cooking spray and set aside. In a measuring cup, dissolve the gelatin in the cool water and let sit for a minute. Pour the boiling water into a medium bowl and whisk in the gelatin to combine.

 

In a large mixing bowl, combine the seeds and nuts, stir in the grease and then pour in the liquid gelatin. Mix well with a wooden spoon to be sure all the nuts and seeds are well-coated and all the liquid is absorbed.

 

Place the cranberries in rows in the indentations in the pan (I used three in half the indentations and two in every other indentation) and then carefully spoon the seed mixture into the pan. Press down with the spoon to pack it well.

Put the Bundt pan in the refrigerator overnight to set. The next day, take the wreath out of the refrigerator and let come to room temperature. Invert and tap gently on the countertop to unmold.

 

Tie a pretty ribbon in a bow at the top and then attach the wreath to your run fencing for your chickens or to a tree or fence to treat the wild birds.
I did switch out the fancy ribbon for a plain one when I hung the wreath in the run.