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More interesting to me is the reason why chicken egg production happens so fast and frequently. Chickens originated as a species called the red junglefowl from Southeast Asia where they lived in bamboo forests. These bamboo forests go through 50-year seeding cycles where for decades they produce relatively little food and then for one year, they produce a huge volume of fruit. The ancestors of chickens took advantage of this by laying eggs every day whenever food was plentiful, to maximize their birth rate during those years. Now we take advantage of this biological quirk in chickens by making sure their food is plentiful so that they’ll lay eggs every day.
Bonus egg fact: the little air pocket at the top is where all of the bacteria ends up. So, if you want to keep them fresh, make sure they don’t get tilted or turned upside-down until you’re ready to use them.
White Leghorns lay a large egg almost every day between their first and second molts. When they retire they often weigh under two pounds despite having access to unlimited high quality feed and clean water. We don’t have any in our laying flock. We do have a few Azure Blues which are a blue egg laying Leghorn. They are also tiny birds that lay large eggs.
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Nice. Thanks!
I updated the link to point to the original on Reddit.
Chicken has a face that looks like it was rendered in 2000’s Unreal Engine.
Couldn’t they just hire an artist to draw a good chicken head in place of that horrendously mixtextured render?
The chicken came first
Aristotle said that an egg was a potential chicken and a chicken was an actual chicken and since potentiality preceded actuality the egg came first.
All chickens come from eggs but not all eggs come from chickens. The first chicken came out of an egg but the first egg didn’t come out of a chicken.
What if the egg breaks inside of the chicken?
Bad things happen. The chicken can die.
Good question. I’ve always just assumed they have a way to flush it out somehow.
Birds can die if an egg breaks inside (great risk of infection/injury) or of they become egg bound (like constipated, but can’t pass the egg.)
The video demonstrating each step is so gross! But yet, enlightening.
It’s a gross process that results in an amazing product.
I just know I walk out back and get 6 fresh eggs every day and they taste so much better than store bought.
Absolutely, but it’s a slippery slope. You start with 4 hens you bought your wife for Mother’s Day and suddenly you have 50 layers and are making egg deliveries on a Sunday.
The weird definitions on the right hand side (farm fresh etc) are not universal. Probably American?
I’m not sure who produced it. I didn’t even read the right hand last, to be honest. A friend sent it to me and I read interested in the “how” part so I posted it.
What do you reckon chicken uterus and oviduct tastes like if you cooked them up?
Chicken?
Union 613 in Ottawa offers cast iron duck hearts as an appetizer. I ordered them and they taste like duck.
There’s a type of cuisine in Japan called Horumonyaki which is offal and off-cuts served on grilled skewers. Chicken uterus is a common ingredient.
Have you had it? Does it taste at all of eggs?
I haven’t, but I doubt there’s much if any egg flavor.
I had it once and it didn’t taste of eggs. I keep meaning to try it again and forgetting.
Could you crack an egg inside of a chicken uterus and braise the whole thing, or is that too fucked up?
I wonder if chicken fallopian tubes can be used for sausage and if so if egg sausage could be a thing.
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This post was removed because it violates Rule 4. It was intended to shame people who keep chickens and added nothing to the conversation.
Just a reminder…I will not tolerate shaming of people who keep chickens for eggs or meat.
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