Your Escape Cracks Me Up!

egg escape

F/14.0, 1/60, ISO100.

Day 285 / 365

What did the egg do when it saw the frying pan?

It scrambled!

Interesting Fact: Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.[5] In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[6] In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[6] The Romans crushed the shells in their plates to prevent evil spirits from hiding there.[7] In the Middle Ages, eggs were forbidden during Lent because of their richness.[7] The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. ( )



  1. I am totally stealing this egg joke for my daily note to put in my son’s lunch box tomorrow!

    I enjoy following your daily photo post. So awesome!

    • I am happy to help out hope he liked it. Thank you very much for stopping by and bringing up my day with your comment. πŸ™‚

  2. Love the photo. I’m imagining the chick inside doing time for a crime he didn’t commit!

    • Haha I like that. “doing time for a crime he didn’t commit”. Thank you very much for stopping by and make me smile. πŸ™‚

  3. It’s all about the count…great concept and photo!

  4. I love the wit of your photograph. As an aside, I’ve actually eaten an ostrich egg. My Grandad used to get us to try all sorts of weird and wonderful foods. The sight of a gigantic egg has stuck with me all these decades.

      • It tasted just like a good quality chicken egg. I remember the yolk being very runny (a good thing!) presumably because it was hard to get it to set more thoroughly before the albumen burned. I actually have stronger memories of the taste of duck eggs and goose eggs so I guess the size of the ostrich egg left more of an impression than its taste.

  5. Great photo idea. Love it. Don’t forget the chinese hundred year eggs. They really taste hundred years old, but in an interesting smelly sort of way.

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