Allotment Gardening Advice Help Chat
Poultry and Pets => The Hen House => Topic started by: MontyTom on December 04, 2006, 22:27
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Hello all. Can anyone suggest any reasons for finding blood traces in eggs, sometimes more than others? At times they become completely clear (normal). This is one of my uncles birds and he is stumped.
Thanks as always
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Not usre what causes it Tom, but we get it occasionally too. I just pick the blob of blood out and chuck it. I know some people get put off by it as did friend once, she'd never have any of my eggs after that episode!!
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Just found this bit on a website Tom.
B. Blood Spots in Eggs
In talmudic times, blood spots occurred in eggs because of two distinctly different reasons. The first was that the egg had been fertilized and a chicken embryo was in formation. The second was that a tissue irregularity in the hen caused a small amount of blood to be deposited in the egg. In America in modern times, since there are no roosters in the egg-laying coop, only the latter occurs, and incidence of that is relatively low (markedly less than 1% of all eggs will have a blood spot).
In addition, United States government regulations require that Grade A and Grade AA table eggs be checked for blood spots in a process commonly referred to as candling (although it is now done with an infrared light) before eggs can be sold to the consumer as grade A or AA. Thus the incidence of blood spotting in grade A or AA table eggs is very, very small in the United States (perhaps as low as one in 1,000). Eggs with blood spots (or other deformities) are marketed as grade B eggs, which are then sold to commercial manufacturing plants to be used as ingredient in manufactured items. The incidence of blood spotting in grade B eggs varies based on a number of factors, and is not regulated by the government. Neither grade A nor grade AA eggs are ever produced in a chicken coop with roosters present, and it is improper to take an egg intended for hatching and sell it as a table egg; it is also very difficult to do, as chicken hatching farms are not licensed to sell eggs commercially to the public.3 Such eggs would never be found in a supermarket as a grade A or AA egg, although if one buys eggs from a roadside stand or a farmers' market, such eggs might be included in the eggs sold
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Chickens work very hard laying eggs and blood spots are just an occasional little burst blood vessel. If it is frequent you could try giving some vitamin A suplement. I give my chooks some Poultry Booster which is a multi vitamin you add to their water. (I add a little to their feed - no waste then).
http://www.labtecltd.com/proddetail.php?prod=8905
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but thats america nanna so ignore it , unles it shoots 500 rounds a second its a dud ,i have it every now and agin n never worry about it ,so just look at it as ur geting two tone eggs
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"No. 1 Chicken section, Broodbox, 100m, 5 Eggs, Rapid FIRE!"
ive heard it called the 'range' before but those are some disciplined chooks you got there Karl :lol:
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i've heard it can be caused by the hens suddenly being shocked whilst growing an egg :?:
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Hi , I have had this problem with one of my chickens and found this info online... hope this helps
BLOOD SPOTS Also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.
Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish –see Formation, Grading
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Thanks everyone. Some interesting points there. Was surprised to her they are still edible.
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Oh they re definitely ok to eat MontyTom. I know my friend wouldn't, but then she's a weirdy towny!!!!! I asked her if she'd never seen a blood spot in a supermarket egg and she said no, but i have, on several occasions!
Actually, while we are on the subject, does anyone know why sometimes the whites are a bit watery, with our rescued chooks, we get that sometimes, and its usually the largest eggs that have it. Someone said I'd given her old eggs (Blooming cheek!!!!), but I know the eggs she had that day weren't any older than 4 days.
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the watery ones are fine just give more greens the yolks will so yellow you wont notice :wink:
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Oh I know the watery whites are fine Karl, just don't look so nice on the plate when they are flat, but I thought I was giving them too much greens, thought maybe it was that giving them the 'runs'!!!!!!!!! In the whites as well as other things!! :lol: :lol:
They get corn in the afternoons as well, so my yolks are always nice and yellow!!!!!
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One of my hens (Gerty) lays eggs which have a rather watery white. They make quite a flat fried egg even when VERY fresh. Not sure why. They tend to be quite large though, 75-80 grams, don't know if that is anything to do with it.
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whats the best way to keep from watery whites then?
im only getting chooks for two reasons - eggs for me fried rice, and for me egg banjos (fired egg sarnies to most of you), cant be doing with flat eggs for those!
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I wouldn't say flat so much as fits the bread nicely. Tast fantastic too :D
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trouble is for a good banjo it needs to fill the bread and have a good thickness, and the yolk must be runny, thats the essence of the meal, the yolk must go everywhere!
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Ok found a good sit for egg problems: This is what it says can cause watery eggs:
1 Inherited
2 Diseases: Newcastle disease, infectious bronchitis, laryngotracheitis or Egg Drop Syndrome 76
3 High egg storage temperature
4 Age of hens: incidence higher with older hens
5 High level of ammonia from droppings
6 Loss of CO2 from egg
7 High vanadium levels in the feed
This is the site (http://edis.ifas.ufl.edu/PS020)
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zak wrote
eggs for me fried rice, and for me egg banjos (fired egg sarnies to most of you), cant be doing with flat eggs for those
how the hell can ya not have a flat egg in ya sarnie . its got to be flat or top lump bread falls off it :?
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noooo, i mean not flat as in thin white, but a nice thick white, :D
surely ya's had banjos? its not just an infantry thing? you gotta have a nice big sticking up yolk so it breaks and goes all down ya front! :lol:
mind you, choice of sauce is a matter of heated debate
martin
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fer sure i had camp banjos many times , u confused me with ya flat egg bit ;p; and mines brown sauce :wink:
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Oh Zak, there's nothing wrong with the yolks, lovely, plump and VERY yellow, but like Aunt Sally says, its just that the whites spread out and they do fill up the slice of bread!!!
I think its probably just because the rescued hens are older, mind you, supermarket eggs do it too, and they are from much younger hens, unless you get the flat yolks from the older hens that are not quite old enough to be killed and no longer used to produce eggs for the supermarket!!
Well, I know what I'm talking about, if no one else does!! :lol: :wink:
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i know what ya mean nanna , i tell you what try a turkey or goose egg for sarnies .. duck eggs for yorkshire puddings or just boiled .. put a bit of baking powder in em tho 1/2 teaspoon will do .. and pheasant eggs are magic for a salad in summer . if you live near to keeper as him for some .dont mess about with quail eggs pheasant taste better and they are bigger .also use goose egg yolk for egg custards and custard .. bloooming loverly
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Runny egg whites are nothing to do with freshness, I have read up on this and the opinion seems to be that runny whites are genetic.
Try reading this
http://www.poultryindustrycouncil.ca/factsheets/fs_100.pdf
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HP or Daddies?
prefer a bit of red and brown together in mine
cant wait now to get the birds, never realised there was so much to learn about 'em
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any brown sauce will do .its not in my hand fast enough to worry about such trivial things lol :lol: :wink:
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:D :D :D :D :D