Ears and Eggs
(his is not 100% accurate but…
White lobes = white eggs AND Red lobes = brown eggs
Araucana is an exception to this with blue or green eggs regardless of their ear colour
Egg Issues
Blood spots – 2-4% of eggs laid will have a bloody spot. Caused when the ovary ruptures to release yolk. Some breeds are more susceptible than others. Brown Shavers and Hylines are breed to minimise blood spots. Fungal mycotoxins in wet or stale food can increase the incidence.
Cloudy whites – In a fresh laid egg albumen can appear cloudy or slightly greenish due to high concentration of CO2. This usually dissipates through the pores of the shell quite quickly.
Funny Tasting Eggs – Poor storage – eggs will absorb strong smells through shell pores (fish, manure etc). Birds that eat cabbage turnips, garlic may lay eggs with a strong sulphurous flavour.
Lash – strange lumps of pinkish or yellowish material in nest. Shed ovarian material or lining of the oviduct. Hen may have an infection in her oviduct or in and older her this may be a sign she is going off the lay.
‘Meat’ spots – Tissue from the reproductive system usually brown and found in albumen. More likely to find these in older birds. Higher incidence in brown-shelled eggs
Mottled Yolks – Common in 50% of eggs. More noticeable as the eggs get older. Some breeds are more prone to this that others
Odd coloured yolks – Shepard’s Purse will cause yolks to be green. marsh mallow – salmon pink. Oak leaves and acorns – dark green
Rotten Eggs – Contents grey-black and stinking. Old eggs, unhygienic nest. Eggs stored at too high temperature. It is important to collect eggs same day they are laid especially in summer
Runny whites – White (albumen) indication eggs are old or chicken is affected by a viral disease such as Infectious Bronchitis. Usually other symptoms in eggs will be present – wrinkled shell or no shell.
Worms in Eggs – Parasitic worm that has found its way from the intestine to oviduct while egg is being formed
Yolk colour – Diet plays a large part in yolk colour. Carotenoids present in leafy greens will produce a deeper yellow/orange. There is no change in nutritional value.
