Mink Hollow Farm

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How Should we Handle a Freshly Laid Egg?

	Handling Eggs:
Always handle eggs gently. Washing Eggs intended for eating and for incubation can be treated essentially the same:
	Wash eggs in very warm water that is not too hot to touch; it must at least be warmer than the egg. Cold water causes things to contract. The inner part of the egg will contract faster than the shell, causing a space inside the egg - which will be filled with the cold water, and anything else like dirt, manure, bacteria that gets pulled in with it.|text
	You may use special washing solutions which often contain a mild bleach, or standard household dish detergent. In a pinch you could use shampoo. We have used water with and without soap. I have not noticed any difference if the eggs are washed promptly and not allowed to sit till the water gets cold. We have found that soap can make the eggs easier to clean.
	We usually scrub the eggs lightly with a brush. A finger-nail brush works well and is usually shaped to fit comfortably in your hand while in use. If eggs are to be used for incubation, scrub only enough to remove the obvious dirt, and try to ensure they do not sit in the water for long. It is advisable to rinse the eggs in clean, clear water, and place them on a towel, absorbent cloth, or wire rack. Cake-cooling racks are great for this. It is best to allow the eggs to air-dry.
Storing Eggs
	Eggs destined for incubation should be kept cool but not cold. A refrigerator is too cold. A root cellar or cool basement is ideal. Eggs do not need to be stored in any particular position, but they should be moved at least every other day. If you place them in an egg carton you can prop one end up so it's tipped a bit, and simply change which direction it is tipped. This prevents the yolk from getting stuck to the shell. These eggs will remain viable for up to two weeks, but it is best to set them (i.e. place them in the incubator) within one week.
	Eggs destined to be food, can be stored the same way for quite a few weeks - longer in the fridge. We've eaten eggs as much as three months old. Older eggs should be checked by holding them up to a lamp, or other source of light before they are opened. Occasionally one will “go off” - and you don't want this in your frying pan!