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Author Topic: Technical Egg Question  (Read 962 times)
VolunteerK9
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Location: Southeast Tennessee

Gamecock fan in UT land.


« on: August 12, 2010, 02:25:12 PM »

I keep a small flock of pastured laying hens to sell the eggs off of. Recently, a couple of my customers (housewives that bake on a weekly if not daily basis) stated that while they were making ice cream and a chocolate pie (sounds good huh) that the eggs were curdling/cooking in the mixture. When I asked her about tempering the eggs before adding all of them to the mix, she said that she had done so. So here's, the question..drum roll please...Could this god awful heat have anything to do with it you think?  My birds are standing around panting like dogs all day long and they do have a constant, fresh water source but I suppose that they could very well become dehydrated thus pulling moisture out of the egg <- my hypothesis anyways. Ive never had this problem before, but it's never been this consistently hot either. Can anybody weigh in on some good technical poultry advice?
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AllenF
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Location: Hiram, Georgia


« Reply #1 on: August 12, 2010, 07:36:31 PM »

That makes sense.  How often do you collect the eggs?  My hens are in the shade.
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VolunteerK9
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Gamecock fan in UT land.


« Reply #2 on: August 13, 2010, 08:13:24 AM »

I collect them twice a day and any that I find on the ground gets chunked as I dont know if they were deposited there that day or just uncovered that day.
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doak
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« Reply #3 on: October 18, 2010, 10:20:48 PM »

Vanilla will curdle eggs.doak
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VolunteerK9
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Location: Southeast Tennessee

Gamecock fan in UT land.


« Reply #4 on: October 19, 2010, 09:38:58 AM »

Didnt know that. Wonder why?
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