Almost everyone
enjoys eating eggs in various forms - an amazing 27 million eggs
are consumed each day in the UK! The Poultry Club encourages all
its members to strive to ensure their stock lays top quality eggs
- free from chemicals or antibiotics, but full of natural goodness.
But did you know that egg showing is extremely popular and many
of our members specialise in exhibiting their eggs rather than
poultry? Usually, the only eggs we see on our supermarket shelves
are a brown tinted colour but just take a look at the chalk-white,
blue, green, flowerpot, and olive eggs laid by pure breeds of
poultry - yet another important reason for keeping poultry. You
could have eggs like these from birds in your own garden...
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Revised Egg Standards
Malcolm Thompson explains the revised egg Standards which
came into effect with the publication of the Fifth Edition
of the British Poultry Standards. |
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The Egg to Show
Which criteria determines 'the egg to show' and the egg to
put into the frying pan? Max Butler outlines the important
considerations using the wealth of his experience to provide
some useful tips which are sure to be of interest to any egg
exhibitor. |
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Decorated, Displayed or Painted?
Many poultry shows now have classes for eggs variously described
as 'decorated', displayed' or 'painted'. In the absence of
a formal Poultry Club Standard for these categories, Malcolm
Thompson suggests how they ought to be judged and what criteria
determines each category. |
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Egg Contents
How are the contents of an egg affected by what the hen eats?
How can egg exhibitors entering contents classes know whether
their exhibit is good or bad? Max Butler outlines how the
likelihood of plating a winner can be increased in an article
which will also be of interest to anyone who enjoys eating
eggs! |
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Fresh Eggs or Stale?
How does the egg judge decide whether an exhibit is fresh
or stale? Why do eggs last longer in winter than in summer?
The process of evaporation plays a major role in the deterioration
of the egg, and Malcolm Thompson explains this process along
with the implications for both exhibitors and judges. |
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The Plate of White
A plate of fresh chalk-white eggs is one of the most pleasing
egg exhibits but also one of the most difficult to show to
perfection. Max Butler explains how the process of producing
good exhibits starts with the breeding of birds, and how good
management can help with preparing the exhibit for show. |
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