Egyptian egg oven

He was awed by how, in consequence of the great supply, merchants can sell chicks by the volume of a vessel, disregarding the exact number.

[7] In the 1670s Johann Michael Wansleben added that the good eggs were sorted from dead ones, by inspection against a sun-beam, at day 14 of the incubation.

Each year, three to four-hundred people of the village ("Bremeans"), would purchase a license from the Agha of Birma, and go about all parts of Egypt, to construct ovens and operate them.

[9][10] In 1750, French naturalist René Antoine Ferchault de Réaumur published a detailed report of the ovens, and declared that "Egypt ought to be prouder of them than her pyramids.

"[11] The book Egypt: Familiar Description of the Land, People and Produce published in 1839 placed the number of egg-ovens at 450, and noted that the Egyptian government generated significant revenue through a heavy tax on the poultry farmers.

[14] In 2009 the Food and Agriculture Organization published a survey of the traditional hatcheries in three of the Governorates of Egypt, in an attempt to assess risks of Avian influenza in the country.