Dry hatching eggs involves incubating them with minimal or no added humidity, relying on the natural humidity present in the environment and the eggs themselves. This method is typically employed in environments where the ambient humidity is already relatively high (around 35-40%).
Here's how it's typically done:
- Initial Incubation (Days 1-18): No water is added to the incubator to artificially increase humidity. The natural air humidity is allowed to maintain the incubator's humidity levels, ideally around 35-40%.
- Lockdown (Days 18-21): During the final days leading up to hatching, humidity may or may not be increased slightly, depending on the specific situation and external factors. However, in true dry hatching, no water is added even at lockdown.
- Monitoring and Adjustments: Closely monitor the incubator's temperature and humidity. Adjust ventilation as needed to maintain the desired humidity levels. This might involve slightly opening or closing vents, however no water is added.
The core principle of dry hatching is to leverage the egg's natural ability to regulate moisture loss through its shell. By not adding water, the egg theoretically loses less moisture and maintains a more consistent internal environment.
