Egg
VIEW:52 DATA:01-04-2020
EGG.See Food, § 7.
Hastings' Dictionary of the Bible
Edited by James Hastings, D.D. Published in 1909
כיצים , Deu_22:6; Job_39:14; Isa_10:14; Isa_59:5; ωον, Luk_11:12. Eggs are considered as a very great delicacy in the cast, and are served up with fish and honey at their entertainments. As a desirable article of food, the egg is mentioned, Luk_11:12 : If a son ask for an egg, will his father offer him a scorpion? It has been remarked that the body of the scorpion is very like an egg, as its head can scarcely be distinguished, especially, if it be of the white kind, which is the first species mentioned by AElian, Avicenna, and others. Bochart has produced testimonies to prove that the scorpions in Judea were about the bigness of an egg. So the similitude is preserved between the thing asked, and the thing given.
Biblical and Theological Dictionary by Richard Watson
PRINTER 1849.
(בּיצה, bēcāh; ὠόν, ōón; Latin ovum): An oval or spheroid body produced by birds, fishes and reptiles, from which their young emerge when incubated or naturally developed. The fertile egg of a bird consists of the yolk, a small disk from which the embryo develops, the albuminous white, and a calcareous shell. The most ancient records prove that eggs have been used as an article of diet ever since the use of the flesh of fowl began. Chickens were unknown in Palestine in the days of Job, so that his query concerning the taste of the white of an egg might have referred to those of pigeons, ducks, eggs taken from the nests of geese or swans, game birds or ostriches. ?Can that which hath no savor be eaten without salt? Or is there any taste in the white of an egg?? (Job_6:6, the Revised Version, margin ?the juice of purslain?). In Luk_11:12 there is every possibility that the egg of our common domestic fowl is referred to as ?chickens? (which see) had been imported and were numerous in Palestine at that time. ?Or if he shall ask an egg, will he give him a scorpion?? The reference in Isa_59:5 is to the egg of a serpent, and is figurative of the schemes of evil men: ?They hatch adders' eggs, and weave the spider's web: he that eateth of their eggs dieth; and that which is crushed breaketh out into a viper.?
International Standard Bible Encyclopedia
PRINTER 1915.
Luk_11:12 (b) The teaching in this passage concerning the bread, the fish and the eggs is the same in all three. The wee little child thinks that what he sees is good for him to eat. He sees the round brown stone, and it looks quite like the loaf of bread his mother has taken from the oven. He sees the snake in the grass and thinks it is the same as the eel which his mother cooked in the skillet. And now he sees the scorpion and thinks it is an egg because of its size and shape when rolled up ready to strike. The Lord is teaching us that He must say "no" to some of our requests when He sees that the thing we are asking for would not help us, but would really hurt us.
Wilson's Dictionary of Bible Types
press 1957.
Egg
(בֵּיצָה, beytsah' so called from its whiteness, ὠόν) occurs, in the plur., of eggs deserted (Isa_10:14), of the eggs of a bird (Deu_22:6), of the ostrich (Job_39:14), or the cockatrice (Isa_59:5). SEE FOWL; SEE OSTRICH; SEE COCKATRICE. It is apparently in this last sense that an egg is contrasted with a scorpion in Luk_11:12, as a desirable article of food. The body of the scorpion is said to be very like an egg; the head can scarcely be distinguished, as it appears to be joined and continued to the breast. Bochart adduces authorities to prove that scorpions in Judea were about the size of an egg (Job_39:14; Isa_10:14; Isa_59:5). The passage in Deu_22:6, humanely prohibits the taking away of a brooding bird from a nest, and is similar in its nature to the provision respecting other animals and their young (Lev_22:28).
Eggs are usually considered a great delicacy in the East, and are served up with fish and honey at their entertainments. Among the ancient Egyptians poultry seems to have been bred in abundance, and the most remarkable thing connected with it is the manner in which the eggs were hatched by artificial means, and which, from the monuments, we have reason to infer, was known and practiced there at a very early period. At the present time there are as many as four hundred and fifty of these establishments, which, being heavily taxed, produce a large revenue to the government. The proprietors of these egg-ovens make the round of the villages in their vicinity, and collect eggs from the peasants, which are given in charge to the rearers, who, without any previous examination, place all they receive on mats strewed with bran, in a room eleven feet square, with a flat roof, and about four feet high, over which is a chamber of the same size, but with a vaulted roof, about nine feet high; a small aperture in the center of the vaulted roof admitting light during the warm weather, and another of larger diameter immediately below, communicating with the oven, through whose ceiling it is pierced. By this the man descends to observe the eggs; but in the cold season both openings are closed, and a lamp is kept burning instead, another entrance at the front part of the oven being then used for the same purpose, and shut immediately on his quitting it. In the upper room, the fire is disposed along the length of two troughs, based with earthern slabs, reaching from one side to the other against the front and back walls. In the oven the eggs are placed in a line corresponding to and immediately below the fire, where they remain half a day. They are then removed to a warmer place, and replaced by others, and so on, till all have taken their share of the warmest positions, to which each set returns, again and again, in regular succession, till the expiration of six days. They are then held up one by one towards a strong light, and if the egg appears clear, and of a uniform color, it is evident it has not succeeded; but if it shows an opaque substance within, or the appearance of different shades, the chicken is already formed; and these last are all returned to the oven for four days more, their positions being changed as before. At the expiration of the fourth day they are removed to another oven, over which, however, there are no fires, where they remain for five days in one heap, the aperture in the roof being closed with tow to exclude air; after which they are placed separately about one, two, or three inches apart, over the whole surface of the mats, which are sprinkled with a little bran. They are now continually turned and shifted from one part of the mats to another for six or seven days, all air being carefully excluded, and are constantly examined by one of the rearers, who applies each singly to his upper eyelid. Those which are cold prove the chickens to be dead; but warmth greater than that of the human skin is the favorable sign that the eggs have succeeded. The average temperature maintained is from 1000 to 1050. The manager, having been accustomed to his art from his youth, knows from experience the exact temperature required for the success of the operation, without having any instrument like our thermometer to guide him. Each ma'amal, or set of ovens, receives about one hundred and fifty thousand eggs during the annual period of its being brought into use, which is only during about two or three months in the spring. Of this number, generally one quarter, or a third, fail to be productive; so that when the peasants bring their eggs to be hatched, the proprietor of the ma'amal returns one chicken for every two eggs. The fowls produced in this way are inferior both in size and flavor to those of Europe (Wilkinson's Anc. Egyptians, 2:170, Am. ed.; Lane's Mod. Egyptians, 2:5).
The word חִלָּמוּתchallamuth', in Job_6:6, which our translators have rendered "the white of an egg," is so rendered by the Hebrew interpreters, and the Targum, or rather, "the slime of the yolk of an egg." The Syriac interpretation gives "a tasteless herb," which is there proverbially used for something unsavory or insipid. SEE PURSLAIN.
CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.
Hastings' Dictionary of the Bible
Edited by James Hastings, D.D. Published in 1909
כיצים , Deu_22:6; Job_39:14; Isa_10:14; Isa_59:5; ωον, Luk_11:12. Eggs are considered as a very great delicacy in the cast, and are served up with fish and honey at their entertainments. As a desirable article of food, the egg is mentioned, Luk_11:12 : If a son ask for an egg, will his father offer him a scorpion? It has been remarked that the body of the scorpion is very like an egg, as its head can scarcely be distinguished, especially, if it be of the white kind, which is the first species mentioned by AElian, Avicenna, and others. Bochart has produced testimonies to prove that the scorpions in Judea were about the bigness of an egg. So the similitude is preserved between the thing asked, and the thing given.
Biblical and Theological Dictionary by Richard Watson
PRINTER 1849.
(בּיצה, bēcāh; ὠόν, ōón; Latin ovum): An oval or spheroid body produced by birds, fishes and reptiles, from which their young emerge when incubated or naturally developed. The fertile egg of a bird consists of the yolk, a small disk from which the embryo develops, the albuminous white, and a calcareous shell. The most ancient records prove that eggs have been used as an article of diet ever since the use of the flesh of fowl began. Chickens were unknown in Palestine in the days of Job, so that his query concerning the taste of the white of an egg might have referred to those of pigeons, ducks, eggs taken from the nests of geese or swans, game birds or ostriches. ?Can that which hath no savor be eaten without salt? Or is there any taste in the white of an egg?? (Job_6:6, the Revised Version, margin ?the juice of purslain?). In Luk_11:12 there is every possibility that the egg of our common domestic fowl is referred to as ?chickens? (which see) had been imported and were numerous in Palestine at that time. ?Or if he shall ask an egg, will he give him a scorpion?? The reference in Isa_59:5 is to the egg of a serpent, and is figurative of the schemes of evil men: ?They hatch adders' eggs, and weave the spider's web: he that eateth of their eggs dieth; and that which is crushed breaketh out into a viper.?
International Standard Bible Encyclopedia
PRINTER 1915.
Luk_11:12 (b) The teaching in this passage concerning the bread, the fish and the eggs is the same in all three. The wee little child thinks that what he sees is good for him to eat. He sees the round brown stone, and it looks quite like the loaf of bread his mother has taken from the oven. He sees the snake in the grass and thinks it is the same as the eel which his mother cooked in the skillet. And now he sees the scorpion and thinks it is an egg because of its size and shape when rolled up ready to strike. The Lord is teaching us that He must say "no" to some of our requests when He sees that the thing we are asking for would not help us, but would really hurt us.
Wilson's Dictionary of Bible Types
press 1957.
Egg
(בֵּיצָה, beytsah' so called from its whiteness, ὠόν) occurs, in the plur., of eggs deserted (Isa_10:14), of the eggs of a bird (Deu_22:6), of the ostrich (Job_39:14), or the cockatrice (Isa_59:5). SEE FOWL; SEE OSTRICH; SEE COCKATRICE. It is apparently in this last sense that an egg is contrasted with a scorpion in Luk_11:12, as a desirable article of food. The body of the scorpion is said to be very like an egg; the head can scarcely be distinguished, as it appears to be joined and continued to the breast. Bochart adduces authorities to prove that scorpions in Judea were about the size of an egg (Job_39:14; Isa_10:14; Isa_59:5). The passage in Deu_22:6, humanely prohibits the taking away of a brooding bird from a nest, and is similar in its nature to the provision respecting other animals and their young (Lev_22:28).
Eggs are usually considered a great delicacy in the East, and are served up with fish and honey at their entertainments. Among the ancient Egyptians poultry seems to have been bred in abundance, and the most remarkable thing connected with it is the manner in which the eggs were hatched by artificial means, and which, from the monuments, we have reason to infer, was known and practiced there at a very early period. At the present time there are as many as four hundred and fifty of these establishments, which, being heavily taxed, produce a large revenue to the government. The proprietors of these egg-ovens make the round of the villages in their vicinity, and collect eggs from the peasants, which are given in charge to the rearers, who, without any previous examination, place all they receive on mats strewed with bran, in a room eleven feet square, with a flat roof, and about four feet high, over which is a chamber of the same size, but with a vaulted roof, about nine feet high; a small aperture in the center of the vaulted roof admitting light during the warm weather, and another of larger diameter immediately below, communicating with the oven, through whose ceiling it is pierced. By this the man descends to observe the eggs; but in the cold season both openings are closed, and a lamp is kept burning instead, another entrance at the front part of the oven being then used for the same purpose, and shut immediately on his quitting it. In the upper room, the fire is disposed along the length of two troughs, based with earthern slabs, reaching from one side to the other against the front and back walls. In the oven the eggs are placed in a line corresponding to and immediately below the fire, where they remain half a day. They are then removed to a warmer place, and replaced by others, and so on, till all have taken their share of the warmest positions, to which each set returns, again and again, in regular succession, till the expiration of six days. They are then held up one by one towards a strong light, and if the egg appears clear, and of a uniform color, it is evident it has not succeeded; but if it shows an opaque substance within, or the appearance of different shades, the chicken is already formed; and these last are all returned to the oven for four days more, their positions being changed as before. At the expiration of the fourth day they are removed to another oven, over which, however, there are no fires, where they remain for five days in one heap, the aperture in the roof being closed with tow to exclude air; after which they are placed separately about one, two, or three inches apart, over the whole surface of the mats, which are sprinkled with a little bran. They are now continually turned and shifted from one part of the mats to another for six or seven days, all air being carefully excluded, and are constantly examined by one of the rearers, who applies each singly to his upper eyelid. Those which are cold prove the chickens to be dead; but warmth greater than that of the human skin is the favorable sign that the eggs have succeeded. The average temperature maintained is from 1000 to 1050. The manager, having been accustomed to his art from his youth, knows from experience the exact temperature required for the success of the operation, without having any instrument like our thermometer to guide him. Each ma'amal, or set of ovens, receives about one hundred and fifty thousand eggs during the annual period of its being brought into use, which is only during about two or three months in the spring. Of this number, generally one quarter, or a third, fail to be productive; so that when the peasants bring their eggs to be hatched, the proprietor of the ma'amal returns one chicken for every two eggs. The fowls produced in this way are inferior both in size and flavor to those of Europe (Wilkinson's Anc. Egyptians, 2:170, Am. ed.; Lane's Mod. Egyptians, 2:5).
The word חִלָּמוּתchallamuth', in Job_6:6, which our translators have rendered "the white of an egg," is so rendered by the Hebrew interpreters, and the Targum, or rather, "the slime of the yolk of an egg." The Syriac interpretation gives "a tasteless herb," which is there proverbially used for something unsavory or insipid. SEE PURSLAIN.
CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.
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