Can you get it in the freezer? What is the proper temperature? How deep should you freeze it?
This has all come from a long experience with commercial egg farms in the U.S. and Europe. I’ve tried to explain how much of the egg’s natural life cycle, from the egg laying stage to the egg hatching stage, can be improved. And I’ve tried to identify common mistakes and to point out some of the most dangerous misconceptions about the processes.
If this blog sounds like a fun and interesting way to learn about egg farms–or if you really have a burning desire to learn more–then you should certainly read this post.
What is a “freeze” at Oats?
So here’s what happens when an egg has hatched:
The chick eats the yolk. This is the one important point. The chick has already eaten about 90% of its yolk. It takes only a minute or so for the yolk (the white one) to boil. The white egg yolk should be very clear and easy to see within 1 and 2 minutes. The next phase is the cooking of the yolk. The inside shell of the shell, which contains the yolk, is still water. As long as it hasn’t been cooked by the heat, most of that water is there. So the first thing you want to do is heat the shell. The shell should begin to steam. Once steam starts coming out of the shell, it’s time to add water. Heat the water to boiling quickly. The yolk should begin to boil within 1-2 minutes. As soon as you can see the yolk starting to boil, you’re done.
Once the yolk boils, you want to pour it into a container to cool down. You can find a container at the grocery store that will hold a cool container. It’s called a “cold bag.” Or you can make your own. The cold bag will freeze the egg quickly and will have a hole in the front for your fingertip to access. But it’s definitely worth it to make your own.
Here is a photo of an actual cold bag:
Or here is a video showing you how to make your own cold bag:
How can I tell if an egg is ready to lay?
This is a tricky question. Many egg farms don’t tell us whether you’re laying a fast, healthy egg or a bad or unhealthy egg by how it looks. The