Found a fully formed dead chick. The odor, though the inner lining had not broke was immense. The third egg was down with a yellow green inside. This Americana had some very thick shells. I … Read more ». Search My Site. You May Also Like. Children's Chicken Library. Pendulous Crop in Backyard Chickens. Inline Feedbacks. Candle them to see whether anything is moving inside the shell.
Robin Renee Chapman. Would love your thoughts, please comment. Eggs are not laid in a sterile environment. Even a visually clean egg has 1, to 10, bacteria on its surface. This does not naturally cause a problem, as eggs are very well protected against bacterial penetration. These eggs can later be potential exploders, because directly after laying the cuticle does not offer full protection and bacteria counts are high in these conditions.
Moreover the shrinkage of its contents as an egg cools down to environmental temperature will suck bacteria deep into the pores. The natural antimicrobial compound lysozyme, together with the bacteria-unfriendly alkaline environment of the albumen, prevents rapid bacterial multiplication.
This may even kill all bacteria, if there are not too many. But once the eggs are exposed to incubation temperature, this defence mechanism no longer offers protection. The combination of incubation temperatures and the ready supply of nutrients in the egg will cause the number of bacteria to increase exponentially.
To completely eradicate exploders may not be achievable, but by good management their number can be kept to an acceptable minimum and the negative consequences of an incidental exploder can be controlled.
I've never liked lobster, but I think good caviar is quick nice. It's a spread that tastes like the ocean. Escargot is another dish I think is overrated. It's yummy, don't get me wrong, but I've never tasted anything beyond butter, herbs, and garlic. It sometimes bothers me that some foods need to be completely changed to be palatable, and then they become delicacies. I thought I'd check back and see if there was any news on my egg question. You made me laugh Itoero, we are only a few hundred metres from the beach so I guess I am lucky I don't have whales under there!
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You can adjust your cookie settings , otherwise we'll assume you're okay to continue. Share More sharing options Followers 2. Recommended Posts. Sonja Posted December 10, Posted December 10, edited. Many thanks for any info! Edited December 10, by Sonja. Link to comment Share on other sites More sharing options Itoero Posted December 10, Posted December 10, Phi for All Posted December 10, Posted December 11, edited.
And connect them together with some PVC couplers; Buy as many 3 meter long pieces of pipe as required and cut them as needed. Edited December 11, by arc. Sonja Posted December 11, Posted December 11, Thanks for all your thoughts. Moontanman Posted December 11, Eggs explode? Posted December 12, Phi for All Posted December 12, StringJunky Posted December 12, Moontanman Posted December 13, Posted December 13, Phi for All Posted December 13, Posted December 13, edited.
Blast from the past Poultry Forums! What do I know though? I think lobster tastes like butter, and caviar tastes like dock. It make you wonder if eggs have to have particular circumstances to explode,. Delta Posted December 14, Posted December 14, edited. Phi for All Posted December 14, Posted December 14, Itoero Posted December 17, Posted December 17, I once ate a king crab leg in Alaska.
That was very tasty! Rotting mammals, like whales and seals, with a thick skin and blubber can explode as well.
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