Text 4080, 72 rader
Skriven 2006-08-04 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Eggs
============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> I too try to avoid battery raised, supermarket chickens

 CS> I'm gonna miss that about Japan too.  They dont have the real
 CS> 'battery' setups  here but something mixed thats a bit like a 'chook
 CS> in your yard' but a small  yard.

A small yard is still "free range" as far I'm concerned. they don't have
to run wild in the wilderness and get eaten by foxes and coyotes.

 CS> On eggs, I can only tell that fresh is better.  I'm not sure if free
 CS> range is the difference but I suspect getting them practically still
 CS> warm from the chicken is what I'm noticing.

 CS> I tried free range once USA and didnt notice a taste difference.  The
 CS> fresh ones here though, are unforgetably 'fresh' and unmistakably
 CS> different. 

I think they have to be both free ranging birds (eating grass and bugs)
and fresh eggs too to taste best. I haven't had truly fresh eggs since I
was a kid. We sometimes used to raise our own and sometimes buy chicken
and eggs from a nearby farm. The yolks would be dark orange not pale
yellow, especially in the spring. At least I can get good chicken here
if not eggs.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Montisola Scrambled Eggs
Categories: Italian, Appetizers, Eggs, Fish
  Servings: 4

      4    eggs
     15 g  (1 tbsp.) butter
     10 g  (1/3 oz.) dried chub
      2 ts Preserved tomatoes thinly
           sliced
           Salt

Chef's Note: The antipasto I have devised is so tiny it fits inside an
eggshell: scrambled eggs, returned to their shells and garnished with
little pieces of dried chub fillet, preserved tomato and chervil.

Method: Slice off the small end of each egg; empty the contents into a
bowl, keeping the shells to use later; Beat the whites and yolks
together with a fork; Melt the butter in a small iron skillet; add the
beaten eggs, season with a little salt and continue to stir, taking care
they remain creamy and do not overcook.

Presentation: Place the cooked eggs back into the shells; top with the
thinly-sliced chub combined with the preserved tomato; garnish with a
slice of tomato; place in an egg cup and serve.

Gualtiero Marchesi
Albereta and Restaurant
Italy


MMMMM-------------------------------------------------
                                           

Cheers

Jim, in Yellowknife




... We were so poor chicken soup was the water we boiled the eggs in
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)