Tag Archives: Egg yolk

Urban Myth – Egg Whites as a Burn Remedy

We’ve all had spam email haven’t we?  Whether we’ve been picked to inherit millions of dollars from someone we’ve never heard of, to wonder cures for baldness.   But there are some spam emails that must be exposed before someone gets seriously hurt.

One such scam email, is touting the benefits of raw egg white for burns: a ‘miracle healing’ home remedy.

Description: Forwarded email / Folk remedy
Circulating since: July 2011 (in this form)
Status: False (see details below)

Example:
Email text contributed by a reader, July 20, 2011:

Fwd: BURNS

Good to know!!

A young man sprinkling his lawn and bushes with pesticides wanted to check the contents of the barrel to see how much pesticide remained in it. He raised the cover and lit his lighter; the vapors inflamed and engulfed him. He jumped from his truck, screaming. His neighbor came out of her house with a dozen eggs, yelling: “bring me some eggs!” She broke them, separating the whites from the yolks. The neighbor woman helped her to apply the whites on the young man’s face. When the ambulance arrived and when the EMTs saw the young man, they asked who had done this. Everyone pointed to the lady in charge. They congratulated her and said: “You have saved his face.” By the end of the summer, the young man brought the lady a bouquet of roses to thank her. His face was like a baby’s skin.

Healing Miracle for burns:

Keep in mind this treatment of burns which is included in teaching beginner fireman this method. First aid consists to spraying cold water on the affected area until the heat is reduced and stops burning the layers of skin. Then, spread egg whites on the affected area.

One woman burned a large part of her hand with boiling water. In spite of the pain, she ran cold faucet water on her hand, separated 2 egg white from the yolks, beat them slightly and dipped her hand in the solution. The whites then dried and formed a protective layer.

She later learned that the egg white is a natural collagen and continued during at least one hour to apply layer upon layer of beaten egg white. By afternoon she no longer felt any pain and the next day there was hardly a trace of the burn. 10 days later, no trace was left at all and her skin had regained its normal color. The burned area was totally regenerated thanks to the collagen in the egg whites, a placenta full of vitamins.

This information could be helpful to everyone: Please pass it on

Analysis: As in the case of a similar email recommending a coating of plain white flour to relieve and heal minor burns, the above text advising the use of raw egg whites for the same purpose runs contrary to accepted medical practice.

Conventional wisdom did once hold that minor burns were best treated by slathering traumatized skin with various oils, salves, and poultices — and even ready-to-hand household items like raw egg whites or flour if no other dressings were available — but this is no longer the case, and hasn’t been for quite some time.

Current medical sources, including the Mayo Clinic and the American Red Cross, recommend treating a minor (first- or second-degree) burn by immersing it in cool water, then covering it loosely with dry, sterile gauze.

Those would be the measures taught to firefighters-in-training — not, as claimed above, applying raw egg whites to a burn victim’s skin.

‘Inappropriate remedy,’ says medical journal

Indeed, a 2010 article in the Journal of Emergency Nursing specifically recommends against treating burns with raw egg whites. The study, entitled “First-Aid Home Treatment of Burns Among Children and Some Implications at Milas, Turkey,” compares the outcomes of pediatric burn cases in which about half of the subjects had been treated with “inappropriate remedies” such as tomato paste, yogurt, and raw egg whites.

“No data supporting any benefit of applying or placing such types of agents on burned areas has been found,” the author noted. Moreover, he wrote, “[t]he risk of infection from applying most of these inappropriate remedies to a fresh burn wound is obvious. For example, eggs can serve as an excellent culture medium for micro-organisms.” And, in one particular case cited in a related study, a 13-month-old child with a second-degree burn went into anaphylactic shock after his parents treated it by rubbing a raw egg on his skin. It turned out he was allergic to eggs.

“Many of these burn injuries and incorrectly applied first-aid burn treatments can be avoided,” the 2010 article concludes. “Educational programs that emphasize applying only cold water to burn injuries would be helpful in reducing burn-related morbidity.”

As would a reduction in the circulation of forwarded emails touting unscientific “miracle cures.”

Thanks to About.com for this information: http://urbanlegends.about.com/od/medical/a/Egg-Whites-For-Burns.htm

How is an egg made?

The Poultry Club of Great Britan

I found this great article on the Poultry Club of Great Britain‘s website and thought I’d share it with you.  It is an excellent outline of the stages of egg laying in poultry and certainly makes the process a lot clearer.  So a special thanks to the Poultry Club of Great Britain for this excellent article.

Egg Production

It takes different times for the egg to pass through the different areas of the oviduct (egg tube), the addition of the shell taking the longest time:

  • 15 minutes in the infundibulum (fertilised here if cockerel available plus chalazae added)
  • 3 hours in the magnum to add albumen (white of egg)
  • 1.5 hours in the isthmus to add shell membrane
  • 20 hours in the uterus/shell gland for shell deposition plus pigment
  • 1 minute in the vagina which is extruded out past the vent to avoid the faeces

This total of 25 hours to lay an egg explains why hens do not lay every day as the hen will ovulate 30 minutes after laying and eventually it is dark when this should happen: she then misses producing an egg the next day. The hybrid hens have been selected for a slightly shorter time to produce an egg, hence they lay on consecutive days for longer. Brown eggs have pigment placed on the outside of the shell which can scratch or wash off. The only egg which has pigment all the way through the shell is from the Araucana and is blue/green. The shell is porous and so if eggs are to be washed (clean nestboxes and clean hens’ feet is preferable), water warmer than the eggs should be used (with Virkon, a disinfectant) so that the shell membrane expands and blocks the pores. If water colder than the eggs is used, the shell membrane will shrink and draw in any bacteria on the shell.

If the eggs are needed to be fertile, there are semen storage glands in the oviduct so the cockerel does not need to be with the hens every day, important if the hens are exhibited so that their feathers do not get damaged. If another breed cockerel has been used and a different cockerel is wanting to be used (for instance, to change to a pure breed) you will need to wait 2 weeks for the eggs to be true to the new cockerel, due to the semen storage capacity.

The composition of an egg is shown.. This is important as it is how a fresh egg is determined. The airspace is very small in a newlaid egg and gets progressively larger as the egg loses moisture through the porous shell. When a fresh egg is cracked onto a plate, the thin white and the thick white are easily distinguished and the yolk sits in a defined dome on top of the white. The chalazae can be seen. A not-fresh egg will appear to have only one type of white, no chalazae and will be flat when viewed from the side. Sometimes there may be a small brown mark in the white – this is a tiny amount of blood (known as a meat spot) and is not harmful, it just doesn’t look nice. Commercial eggs are candled (looked at in a dark room with a bright torch held to the egg) to remove any with meat spots. Fertile eggs are candled to check on the development of the embryo. The colour of the yolk depends on feeding and commercial feed has additives to enhance yolk colour. Carotenoids in green plants are the basis of yolk colour, so outdoor birds usually have darker yolks in the summer and paler in the winter.

Laying is hormonal and influenced by light levels, thus we are able to influence laying in the shorter days by providing extra light in the henhouse. In a hut 2m x 2m (6’ x 6’) a 40 watt bulb lit up to create 14 hours of light in total including daylight would be sufficient. It is important that hens have twilight to persuade them to go to roost, so fitting a 15 minute dimmer is a good idea, otherwise when the lights go out they are stranded on the floor and would really prefer to perch. It suits some people to organise the lights to come on in the morning instead, removing the need for a dimmer, but this may create noise and disturbance for your neighbours.

Turkeys are similar to chickens in their reproduction except for the capacity and efficiency of the semen storage glands. The record of production of a fertile egg after a male has been removed from the female belongs to a turkey and is 72 days! Therefore if turkeys are needed to breed pure, the breeding pens must be set up in January so that when the hens begin to lay in March, the correct stag has fertilised the eggs.

Laying in ducks seems to be less influenced by light levels than hens as light breed ducks do lay in winter. In fact, it is a duck which holds the record for eggs in a year – 364! This was exceptional and could never be achieved by a chicken due to the 25.5 hours it takes to create a chicken egg as ducks take just 24 hours.

It is important to collect the eggs every day as the shells of waterfowl eggs are more porous than chickens’ and thus bacteria can easily enter the egg. If the eggs are wanted for eating, they should be washed if dirty with water warmer than the eggs plus a disinfectant such as Virkon or F10, and then stored in the fridge at a temperature of not more than 4°C (39°F).

The texture of duck eggs when cooked is different from chicken eggs. The white of duck eggs seems rubbery and therefore a boiled egg is rather an acquired taste. However, using duck eggs in all other forms of cooking adds a special element of taste and moisture.

As ducks take 24 hours to create an egg, laying tends to be in the early morning, hence do not let them out until 9am so that you can collect the eggs (link to vermin). In winter, keep the nesting area well filled with straw to help prevent the eggs getting frosted which if they do, will crack the shell and change the protein structure, making the egg behave unpredictably in cooking and certainly unsaleable.

Geese get to adult size at about 5 months. They are usually kept as pairs or trios due to the guarding properties of the gander. They can be sold as dayolds, growers or adult proven breeders. It is unlikely they will lay and breed before they are a year old with the possible exception of the Chinese laying eggs in their first autumn but these eggs are very unlikely to be fertile. Most breeders of exhibition stock will only sell pairs or trios i.e. including a gander so try and negotiate for females not quite good enough for the show pen, for instance, remembering that the heavier breeds will lay less in any case.

Laying in geese begins traditionally on St. Valentine’s Day, 14th February, but much depends on the weather at this time. It is important to collect the eggs every day otherwise geese will go broody and then egg production stops. If the eggs are wanted for eating, they should be washed if dirty with water warmer than the eggs plus a disinfectant such as Virkon, and then stored in a cool (10˚C, 50˚F) place, on damp sand is good. The texture of goose eggs when cooked is similar to duck eggs, but goose egg yolks tend to be a darker orange. Not many people would manage a whole boiled goose egg, so they are used more in cooking. Omelettes or scrambled eggs are favourites. In frosty weather, just as with ducks, keep the nesting area well filled with straw to help prevent the eggs getting frosted which if they do, will crack the shell and change the protein structure, making the egg behave unpredictably in cooking, certainly unhatchable and probably unsaleable.

Source: http://www.poultryclub.org/eggs/egg-production/

Eggstraordinary!

Russian nesting dolls or matryoshka are based on the matryoshka principle like having a doll within a doll. Now a hen in Southern China is giving matryoshka a whole new meaning of nested.

There are fairy tales of hens laying golden eggs, but few if any about a hen laying three eggs, three eggs in one that is.  In a little village of Bijie in China’s Guizhou province, a super hen has laid five eggs of monstrous proportions.  And no, these were not goose eggs found in her nest.  Ms Yung said she thought he hen was dying when she laid her first jumbo egg that weighed almost half a pound.  “The first huge egg appeared about three weeks ago and there are four to five over sized eggs now”.  She said the hen’s eggs had double yolks before, but triplets?  “I’m more then 80 now, but I’ve never seen eggs like this before”.

One speculation is the fowls unique diet.  Miss Yung says the fowl doesn’t like to eat corn so she feeds it rice.  But whatever the reason, Miss Yung’s hen will go down in the chicken hall of fame for her eggstraordinary creations