Originally posted by: rh71
ever crack open an egg (as you're preparing breakfast) and find light-red blood inside along with the yolk ? It just happened to us.
Does that mean it was almost a chicken ? What keeps an egg (that you buy at the market) from becoming a chicken ?
Originally posted by: rh71
ever crack open an egg (as you're preparing breakfast) and find light-red blood inside along with the yolk ? It just happened to us.
Does that mean it was almost a chicken ? What keeps an egg (that you buy at the market) from becoming a chicken ?
Originally posted by: rh71
^ is it just warmth ? Is that why we keep eggs cold ? If we kept them warm after we buy them I doubt they will become chickens.
I'm just trying to understand why the blood and at what stage..
