The Egyptian Egg Ovens Considered More Wondrous Than the Pyramids - Gastro Obscura
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Many aspects of Egyptian culture impressed the ancient Greeks, including their mathematics, papyrus-making, art, and egg-hatching. Aristotle was the first to mention that last innovation, writing that in Egypt, eggs “are hatched spontaneously in the ground, by being buried in dung heaps.” But 200 years later, the historian Diodorus Siculus cast Egyptian egg-hatching as wondrous. In his forty-book-long historical compendium Library of History, he wrote:
The most astonishing fact is that, by reason of their unusual application to such matters, the men [in Egypt] who have charge of poultry and geese, in addition to producing them in the natural way known to all mankind, raise them by their own hands, by virtue of a skill peculiar to them, in numbers beyond telling.
Aristotle and Diodorus were referring to Egyptian egg incubators, an ingenious system of mud ovens designed to replicate the conditions under a broody hen. With lots of heat, moisture, and periodical egg-turning, an egg oven could hatch as many as 4,500 fertilized eggs in two to three weeks, a volume that impressed foreigners for centuries. Western travelers mentioned the wondrous structures constantly in their writings about Egypt. In 1750, French entomologist René Antoine Ferchault de Réaumur visited an egg incubator and declared that “Egypt ought to be prouder of them than her pyramids.”
Ancient Egyptian mural depicting food offerings (1422-1411 B.C.). Chicken did not become a feature of Egyptian diets until the fourth century B.C.
Ancient Egyptian mural depicting food offerings (1422-1411 B.C.). Chicken did not become a feature of Egyptian diets until the fourth century B.C. Public Domain
Egg incubators were quite a late invention, considering Egypt’s long history. According to Salima Ikram, a professor of Egyptology at the American University in Cairo, chickens were not a native bird of the Nile valley. They probably came from Asia—where they were domesticated from wild fowls 10,000 years ago—through Mesopotamia, or perhaps via trade ships that sailed to East Africa. It was only during the Ptolemaic dynasty, which lasted from 323 to 30 B.C., that chicken became a staple feature of Egyptian diets, says Ikram. In order to have a regular supply of chicken meat, Egyptians developed the first egg incubators.
From the outside, many incubators looked like smaller, more rounded versions of the pyramids. They sat upon rectangular brick foundations, and had conic-shaped chimneys with a circular opening at the top. That thousands of eggs could be hatched in a single oven was an impressive feat, considering that a broody hen can only hatch up to 15 eggs at a time. Incubator hatching also meant that hens could spend more time laying eggs.
