Eggshells

For discussing anything related to physics, biology, chemistry, mathematics, and their practical applications.

Moderator: Flannel Jesus

Eggshells

Postby Moreno » Sun Apr 17, 2016 9:09 am

I experience (chicken) eggshells as being weaker, more likely to end up in the bowl/pan. Used to be I could crack an egg in each hand at the same time, plop the eggs into whatever without particular care and once in a while use the shell to remove a stray bit of eggshell from what I was to cook. Now, regardless of the kind of egg, organic, not, large, small, free range, not, etc. - I usually end up with eggshell pieces in the eggs. Anyone else notice this?
User avatar
Moreno
ILP Legend
 
Posts: 10305
Joined: Sat Nov 24, 2007 5:46 pm

Re: Eggshells

Postby Mr Reasonable » Sun Apr 17, 2016 9:39 am

Maybe it's the bleach weakening the shells. Real chickens don't make eggs that are all bleached out like the ones that you get in most grocery stores. You can go to some good grocery stores and the eggs aren't all white like that.
You see...a pimp's love is very different from that of a square.
Dating a stripper is like eating a noisy bag of chips in church. Everyone looks at you in disgust, but deep down they want some too.

What exactly is logic? -Magnus Anderson

Support the innocence project on AmazonSmile instead of Turd's African savior biker dude.
http://www.innocenceproject.org/
User avatar
Mr Reasonable
resident contrarian
 
Posts: 25450
Joined: Sat Mar 17, 2007 8:54 am
Location: pimping a hole straight through the stratosphere itself

Re: Eggshells

Postby Moreno » Sun Apr 17, 2016 11:02 am

Mr Reasonable wrote:Maybe it's the bleach weakening the shells. Real chickens don't make eggs that are all bleached out like the ones that you get in most grocery stores. You can go to some good grocery stores and the eggs aren't all white like that.

OK, I'll keep that in mind. I tend to get organic brown eggs, though these are coming out of agribusiness given my options where I am. Perhaps they bleach the brown ones so they look smooth and light.

I've been googling the phenomenon and I do see people mentioning it, but generally the explanations are all local: older hens, not enough calcium in those particular hens, xl eggs.

What I notice is a general trend, regardless of source/farmer.
User avatar
Moreno
ILP Legend
 
Posts: 10305
Joined: Sat Nov 24, 2007 5:46 pm

Re: Eggshells

Postby Arcturus Descending » Wed May 17, 2017 3:15 pm

Moreno wrote:I experience (chicken) eggshells as being weaker, more likely to end up in the bowl/pan. Used to be I could crack an egg in each hand at the same time, plop the eggs into whatever without particular care and once in a while use the shell to remove a stray bit of eggshell from what I was to cook. Now, regardless of the kind of egg, organic, not, large, small, free range, not, etc. - I usually end up with eggshell pieces in the eggs. Anyone else notice this?


Maybe it's not the egg which is devolving. Maybe it's the material, the substance in the bowl/pot whatever which you are cracking it on.

Then again, maybe it's just you...the way you'r going about cracking... :mrgreen:
“How can a bird that is born for joy
Sit in a cage and sing?”
― William Blake


“Little Fly
Thy summers play,
My thoughtless hand
Has brush'd away.

Am not I
A fly like thee?
Or art not thou
A man like me?

For I dance
And drink & sing:
Till some blind hand
Shall brush my wing.

If thought is life
And strength & breath:
And the want
Of thought is death;

Then am I
A happy fly,
If I live,
Or if I die”
― William Blake, Songs of Innocence and of Experience


“No bird soars too high if he soars with his own wings.”
― William Blake
User avatar
Arcturus Descending
Consciousness Seeker
 
Posts: 15281
Joined: Sat Sep 06, 2008 5:15 pm
Location: A state of unknowing


Return to Science, Technology, and Math



Who is online

Users browsing this forum: No registered users