Kiepersol Poultry

 Eggs have three remarkable talents:

The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one. Approximately 300 eggs per year per hen house are produced under controlled conditions,depending on the management and the health of the chicken.

Bloodspots are caused by a rupture of one or more small blood vessels in the yolk at the time of ovulation. It does not indicate the egg is unsafe.

Is a sign the eggs is very fresh. A clear egg white is an indication that the egg is aging.

Indicates spoilage due to Pseudomonas bacteria. Some of these micro organisms which produce a greenish fluorescent, water-soluble pigment are harmful to humans.

Varies in shades of yellow depending on the diet of the hen. A hen that eats a wheat-based diet produces eggs with light yellow yolks. A hen that consumes a corn or alfalfa-based diet produces eggs with dark yellow yolks. Yolk colour is not an indicator of nutritional value.

This is a sign of overcooking, and is caused by sulphur and iron compounds in the egg reacting on the yolk's surface. Scrambled eggs cooked at too high temperature can also develop a greenish cast. The green colour is safe to consume.

Double-yolk eggs are often produced by young hens whose production cycles are not yet completely synchronized. A hen will sometimes produce double-yolk eggs at the very beginning or near the end of her reproductive life due to hormonal changes. When this happens, the shell forms around two yolks instead of one. Genetics is also a factor. Occasionally a hen will produce double-yolk eggs throughout her egg-laying career. It is rare but not unusual for a hen to produce an egg with no yolk at all. Double-yolk eggs are safe to eat and cook with.

Place the egg on its side and spin it around with your fingers. A hard-cooked egg will spin smoothly and rapidly. A raw egg will wobble and spin slowly because the liquid center will prevent the egg from building up momentum to keep it turning. 

Brown and white eggs have the same nutiritional value. Shell colour depends on the breed of hen that lays the egg.

The Best Before date is not the expiry date. If they have been kept refrigerated, eggs can be eaten for a short time after the Best Before date. However, keep in mind that the Best Before date indicates the length of time the eggs will maintain Grade One quality.

Because the shell of the egg protects the contents from contamination, it is recommended to buy clean, uncracked eggs. If you find an egg with a broken shell you can still use it with care.Break the cracked eggs into a clean container, cover it tightly, keep refrigerated, and use within two days. If eggs crack during hard cooking, they are safe.

When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should always be refrigerated within 2 hours of cooking and used within a week

Most eggs we sell today are infertile; roosters are not housed with the laying hens. If the eggs are fertile and cell development is detected during the candling process, they are removed from commerce.

The fresher the egg, the more difficult it is to peel after hard cooking. That's because the air cell, found at the large end of the shell between the shell and the membranes, increases in size the longer the raw egg is stored. As the content of the egg contracts and the air cell enlarges, the shell becomes easier to peel. For this reason, older eggs make better candidates for hard cooking

Candling is the process of using light to help determine the quality of an egg. During candling, eggs pass over a conveyor belt and pass over a light source where the defects become visible. Defective eggs are removed.

These Chinese eggs are not really 1 000 years old, but are somewhere between a month and several years old. The egg is not retained in its original state, but rather converted into an entirely different food, probably by bacterial action. The following are several types of Thousand-Year-Old Chinese eggs:

Pickled eggs are hard-cooked eggs marinated in vinegar and pickling spices, spicy cider, or juice from pickles or pickled beet. Unopened containers of brined eggs (marinated, hard- cooked eggs) can keep for several months on the shelf. After opening, keep refrigerated.

18 eggs = 1 kilogram = 18 portions.

1 kg of any other animal protein food represents about 8 portions. Eggs are not subject to shrinkage when cooked, thus 1 kg of raw product is equal to 1 kg of the cooked product.

Eggs can be frozen but not in their shells. Egg white can be frozen without any additions. Whole Eggs (mixed thoroughly) freeze excellently with the following additions: For every 12 eggs add - 5 ml salt or 20 ml sugar or 20 ml honey or 10 ml glycerine.

Frozen eggs must be left to thaw before used.

Eggs are special cells found in female animals. Nearly all animals produce eggs. Some animals lay eggs outside their body. For example, chickens lay oval, hard- shelled eggs.

The study of eggs is called OOLOGY.

For wine, fining means to add an absorptive or reactive substance to reduce or remove the concentration of one or more undesirable components. Fining agents are used to achieve clarity and improve colour, flavour and physical stability.

Egg albumen is a common fining agent for red wines. Albumen is found in egg whites. Fresh eggs contain approximately 3 to 4 g of active product per white and are preferred over frozen egg whites. Albumen is colloidal in nature and has a positively charged surface that attracts negatively charged tannins. Egg whites remove fewer phenols and less of the fruit character than gelatine.