MEAT SPOTS IN THE ALBUMEN Another ‘no thanks’ for many people, ‘meat spots’ are thought to be pieces of albumen left behind during the formation of the previous egg, or sometimes fragments from the lining of the oviduct. However, just like blood spots, they are harmless and can be easily removed from the rest of the egg. Meat spots can be pigmented or non- pigmented, and the pigment involved (Ooporphyrinse) is also a part of the colouration of brown-shelled eggs. Meat spots are therefore much less common in white-shelled eggs. Unlike blood spots, meat spots can occur at any time throughout lay, no matter the age of the hen. However, birds that tend to lay eggs with meat spots are likely to continue to do so. CHARACTERISTICS OF A FRESH EGG As any backyarder will tell you, there’s no substitute for fresh eggs. Fresh eggs are more flavoursome, have a better nutritional profile and produce firmer cakes, custards and meringues. The size of an egg’s air cell will always give away how fresh it is; the smaller the air cell, the fresher the egg. When it’s first laid, the egg doesn’t have an air cell at all. As it cools and loses moisture, a slight vacuum is created which draws air in through the porous shell. As the egg ages, this process continues and the air cell expands. PART 1 AN INTRODUCTION TO OUR FEATHERED FRIENDS You can test how fresh a raw egg is by putting it in a bowl of water. Older eggs will float (because of the enlarged air cell) while fresh eggs will sink. DID YOU KNOW? 16 | THE CHOOK BOOK