If the end result of chicken is meat, then egg will be the first step. Animals are killed by eating meat but animals will not be killed by eating unfertilized (i.e. eggs that will not have children), many vegetarians in Bangladesh eat eggs only for this reason, many people prefer chicken eggs as it has less odor.
Chicken egg shells are thin, smooth and have a low odor. Conversely in duck eggs, large in size, yolk is also large. Different types of eggs are available in the market. Duck eggs, native chicken eggs and improved breed chicken eggs, common people say layer chicken eggs etc. The demand is highest for domestic chicken and duck eggs, the price is also the highest. Since the production of layer chicken eggs is sufficient, the price is the lowest. Layer chicken eggs are produced by feeding the best chickens the best food products as instructed by the scientists. But what is a native chicken eating? We don't know anyone. A layer egg weighs 40-60 grams, while a local chicken egg weighs 20-30 grams. In a word, you are cheating by buying local chicken eggs.
The process of egg formation
As the chicken ages, the ovaries begin to grow in size. The yolks slowly accumulate inside the ovaries and become full-grown yolks. One is covered by a kind of thin membrane called a Kusum Vitalin Membrane. The stem is attached to the ovary. When the hen is old, a few eggs soon grow up and become full-grown. After the fullness of the yolk, the veins of the sac come out of that place after catching the crack in the specific place without the veins. This process is called ovulation. The first part of the fallopian tube catches the ejaculated yolk and then passes through the rest of the fallopian tubes. The number of cells increases from the moment of fertilization. Even if the hen is not kept in the hen group, there is no disturbance in egg laying or number of eggs, whether the yolk is fertilized or not. Thus it takes 24-25 hours to make a full egg. An egg consists of a yolk, an embryo, a dense white part, a thin white part, a chalice, a shell, a shell, and a shell. Whole eggs contain 63.6% water, 12.63% meat, 10.70% minerals, 108 minerals and vitamins. This is why eggs are called Nature’s multivitamin.
The reason for spoiling the egg
The thick head of the egg has air all over the place. As the oxygen in the air decreases and the carbon dioxide increases, the eggs rot. Another reason is that there are a lot of holes in the shell of the egg, as the air enters through those holes, germs enter with the air. Germs rot the eggs. The freshness of the eggs depends on the environment. As fresh as they are in the cold, they are spoiled quickly in the heat.
Egg preservation
Eggs need to be stored properly to maintain their original quality. Eggs should be collected 3-4 times a day. After collecting eggs in summer, they should be collected in a cool place as much as possible. If you want to keep it for a few days at 12.8 degrees Celsius. If you want to keep eggs at a temperature of 1.8-0.8 degrees Celsius for months. Must be stored at room temperature. Cold room humidity will be 75%.
It is not possible to preserve eggs in a rural environment by controlling the room temperature in a modern way, as we do not have the technology and modern equipment required for it. Therefore, it is necessary to keep an eye on the use of indigenous suitable methods, avoiding the modern method of conservation, so that it is possible to apply it to the common people in the rural areas. (A) Preservation by Sodium Silicate - Good eggs are selected and stored in liquid sodium silicate. In this method 1 kg sodium silicate is dissolved in 10 liters of water. This liquid can store 15 dozen eggs. In the climate of Bangladesh, eggs are good for up to two and a half months.
(B) Preservation by lime water- In this method 1 kg lime is dissolved in 20 liters of water and dissolved for 10 minutes. Eggs are dipped in lime water. In this way eggs can be stored for up to 2 months.
(C) Oil preservation- This method uses colorless, tasteless and odorless coconut or soybean oil. The eggs are dipped in oil and then placed in another container. In this method the eggs have to be stored immediately after laying. In this way it is possible to keep the quality of the egg intact for about a month. This is possible by rubbing paraffin on the egg.
(D) Preservation by hot water- In this method it is better to leave the eggs in hot water at 130 degree Fahrenheit for 15 minutes or 3-5 minutes in 140 degree Fahrenheit hot water and then put it in another container. The quality of eggs remains intact for up to a month.
In addition to these, modern preservation methods include frozen dry eggs. The system of drying eggs completely is now more in vogue. There is no need for a cold room as there is less space to move. However, the process takes more capital.
Egg marketing method
It takes several days to reach from the egg producer to the consumer or the extra eggs have to be kept for many days when the market price goes down completely, so the farmers, traders need to have the right idea about the preservation method. The availability of safe, healthy eggs is the expectation of all consumers.
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