On reflection, Sunbird has the best.

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Originally posted by Rex:
Do cruise lines use real or powdered eggs ?

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Neither! Just about all of the big cruise ships, including the likes 'Grand Princess' or 'Voyager of the Seas' actually keep live chickens in the hold of the ship. (Cruise lines tend to keep this pretty quiet, because of the activities of the Animal Liberation Groups.)

For centuries the fresh supply of milk and eggs on board ships was an insurmountable problem. Cruise lines realised decades ago that the frozen or powdered eggs and milk simply did not taste the same, even in bread and cakes. The Cakes also failed to rise properly.

The invention of long life milk in the 1940's, solved one problem, but not the egg one. In fact Science has never solved it!

If you have a cabin on the lower decks, you can sometimes hear the chickens. They are obviously kept in sealed pens with extraction and do not roam too far. A crew member nick named a 'Farmboy' looks after their well being. They are actually fed on the passengers left overs - it's all very environmental.

Of couse this method ensures a supply of both fresh eggs AND meat during the entire cruise.
You may have noticed that towards the end of a cruise, Chicken regularly appears on the menu?

The livestock is of course replenished at the embarkation port. The manure is also used to grow so basic salads, such as Mustard and Cress, and mushrooms, both fast growing and popular items, which cannot be freeze-stored.

During bad storms, the Chickens may well not lay, so you will notice a lack of eggs as well as passengers at breakfast!

The Titanic was one of the early ships to employ this method. The body of several chickens, lost in the tragedy, are actually buried in Halifax, on some farmland.

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Originally posted by Malcolm:
Neither! Just about all of the big cruise ships, including the likes 'Grand Princess' or 'Voyager of the Seas' actually keep live chickens in the hold of the ship. (Cruise lines tend to keep this pretty quiet, because of the activities of the Animal Liberation Groups.)

For centuries the fresh supply of milk and eggs on board ships was an insurmountable problem. Cruise lines realised decades ago that the frozen or powdered eggs and milk simply did not taste the same, even in bread and cakes. The Cakes also failed to rise properly.

The invention of long life milk in the 1940's, solved one problem, but not the egg one. In fact Science has never solved it!

If you have a cabin on the lower decks, you can sometimes hear the chickens. They are obviously kept in sealed pens with extraction and do not roam too far. A crew member nick named a 'Farmboy' looks after their well being. They are actually fed on the passengers left overs - it's all very environmental.

Of couse this method ensures a supply of both fresh eggs AND meat during the entire cruise.
You may have noticed that towards the end of a cruise, Chicken regularly appears on the menu?

The livestock is of course replenished at the embarkation port. The manure is also used to grow so basic salads, such as Mustard and Cress, and mushrooms, both fast growing and popular items, which cannot be freeze-stored.

During bad storms, the Chickens may well not lay, so you will notice a lack of eggs as well as passengers at breakfast!

The Titanic was one of the early ships to employ this method. The body of several chickens, lost in the tragedy, are actually buried in Halifax, on some farmland.

Tourists never visit of course, but local farmers have a small ceremony each year, laying flowers and siging folk songs in a tribute to the animals that served onboard.

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This was the Sabraon, of Devitt & Moore, which used to run to Australia between 1866 and 1891.

In 1891 the menu for Christmas Dinner, SEVENTY SIX days after leaving London....

Soup Mock Turtle
Mutton cutlets a la Reform
StewedOysters
Curried Prawns
Oxford Sausages and Mashed Potatoes
Jugged Hare and Jelly
Cutlets a la Prince de Galle
Curried Eggs
Roast Duck (Stuffed)
Boiled Ham and Sauce Piquante
Roast Haunch of Mutton and jelly
Corned leg of Pork and Peas Pudding
Green Peas - French Beans
Mashed and Baked Potatoes
Plum Pudding
Mince Pies
Gooseberry Meringue
Trifles Jellies

I don't know how they made them but they were great.

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You mean the mooooooo-rdam?

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