Yolkless egg discovery rattles Twittersphere

Yolkless egg discovery rattles Twittersphere
These yolkless eggs are also called cock's, dwarf, wind, or fart eggs, and are usually detected and sorted out before they are available for consumers.
PHOTO: Twitter @Chuchnsdboy

What do yolkless eggs, dragon-like lizards, rainbow-headed snakes and invisibility cloaks have in common?

They are all real.

If you thought 2016 is the year for the good, the fake, and the absurd, you have not seen it all.

The latest shocking discovery in 2016 hails from Japan, and it is an egg without a yolk.

A photo of the bizarre egg was uploaded on Twitter by a Japanese housewife who goes by the Twitter handle @Chuchnsdboy.

on Twitter

Clearly startled by her discovery, @Chuchnsdboy tweeted: "Housewife for nine years and this is the first time."

Twittersphere was set ablaze after she shared her rare find on Dec 9, garnering over 58,000 retweets and over 76,000 likes.

After doing some research, @Chuchnsdboy concluded in another tweet that the egg was edible and promptly ate it, reported Japanese-language news blog RocketNews24.

on Twitter

Most of the Japanese twitter community reacted in disbelief to the yolkless egg, RocketNews24 added.

One reader wrote: "I've been alive for 70 years and this is the first time I've ever seen something like this!"

These yolkless eggs are also called cock's, dwarf, wind, or fart eggs, and are usually detected and sorted out before they are available for consumers.

A guide to the different types of eggs

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    These vary in size from 40g to 70g weighed in shell. Yolk colour relates to chicken feed make-up and has nopredictable bearing on flavour, neither does shell colour. Jumbo eggs often have relatively larger yolks, and sometimes double yolks, which occur randomly, often in younger hens. First-born eggs come from first-time layers, but are not nutritionally distinct from other eggs. Both yolks and whites thin out as eggs age.

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    Battery eggs, the most common kind, are from hens confined to indoor battery cages. Cage-free or barn eggs come from hens allowed some measure of freedom to roam in enclosed indoor barn spaces. Free-range eggs from hens allowed some outdoor exposure are not produced in Singapore.

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    Some producers raise hens on feed formulated to give their eggs particular nutritional profiles. According to Seng Choon Farm, natural and nutrient-rich feed ingredients are used to produce their speciality lines, such as Carrot Eggs. Nutrition aside, flavour differences among all kinds of regular or speciality chicken eggs are often only very subtle.

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    These small eggs, around 30g each, are from kampung hens, a different breed from regular layers.

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    Laid by white-feathered, black-fleshed silkie hens, also known as black chickens. Around 30g each, the eggs are mild-tasting, with smooth, rich yolks.

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    Most commonly sold are quail eggs, about 10g each, with pale but proportionately large and richyolks. Local farm stores, such as www.unclewilliam.biz, may stock very limited supplies of eggs from other birds, such as pigeon or guinea fowl. Fresh duck eggs are not sold in Singapore, due to avian flu concerns.

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    Some supermarkets sell chilled eggs to cater to Japanese or other diners who favour raw or partly cooked eggs, and hence prize extreme freshness. For example, Seng Choon Farm packs chilled eggs for Meidi-Ya. Some gourmet supermarkets store all eggs in chillers. At home, store egg cartons on a fridge shelf. Temperatures in frequently opened fridge doors are less stable, and fluctuations may cause condensation on egg shells, which can promote bacterial or mould growth. Always observe use-by dates.

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    Producers may sanitise egg exteriors with ultraviolet light exposure before packing. Some use hot water baths to pasteurise whole in-shell eggs. Look for these in supermarket chillers. Gourmet or health food stores sometimes stock cartons of pasteurised liquid eggs or egg whites, products more often used by the food service industry than home consumers.

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    Traditionally made by curing duck eggs for a few months in an alkaline mixture of calcium oxide, tea, ash, clay, salt and rice chaff. Modern cures are often modified for faster results though the eggs are still typically sold crusted in rice chaff. Their green-grey yolks and cola-hued, firmly jellied whites have a sulphurous, even cheesey aroma and flavour. The most prized ones have branching crystalline patterns on their surface and creamy-centred yolks.

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    Immersing fresh duck eggs for several weeks in brine, sometimes spiked with spices or rice wine, turns their yolks firm and deep orange, their whites viscous and both very salty. The finished, drained eggs are smeared with ash paste for shelf storage and always cooked before consumption. Chicken eggs and quail eggs can also be salt-cured though they are less flavourful.

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    An increasingly rare sight at wet markets, these are half-formed eggs found inside the bodies of hens slaughtered for meat. Mostly yolk inside a thin membrane, ranging from pea-size to about 2cm in diameter, they taste less rich than regular eggs. Traditionally cooked in soups, curries, stews or congees by many cultures.

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    Chiefly used by the food service industry. Baking supply shops may stock powdered dried egg whites, or meringue powder, a mixture of dried egg whites, sugar and stabilisers. Both products have specific confectionery and patisserie applications.

Because of the missing yolk, fart eggs were erroneously thought to be laid by roosters, thereby hatching a mythical beast called the cockatrice - a two-legged dragon or serpent-like creature with a cock's head - which sound pretty legit in 2016, especially with the prevalence of fake news.

Western superstition dictated that these eggs had to be thrown over the owner's house and smashed at the other end without touching the roof, so as to destroy the beast in the egg.

In reality, fart eggs are usually formed when a hen produces eggs for the first time, or from complications in the laying process.

grongloh@sph.com.sg

 

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