Text 4273, 83 rader
Skriven 2006-08-13 11:30:30 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: EGGS  60807
=======================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 JW> yellow, especially in the spring. At least I can get good chicken here
 JW> if not eggs.

 CS> Yes, the yolks are sometimes dark orange, but sometimes middling 'dark
 CS> yellow to almost orange'.  Thinking about it, I havent seen a commisary
 CS> egg yolk quite that 'dark' yet.  I'd say 'dark yellow' for most? 

GJ> The yolk colour seems to depend mostly on the diet.  Some of the best
GJ> eggs I have eaten were at breakfast in a country pub.  Those chooks
GJ> were given the slops from the bar, which kept them very happy!  I

Delish!  Well, we are out of the good ones here so have a bit of a carton of
regular stuff, probably pushing the age limit.  I had to toss one out last
night as it didnt taste very good.  Not 'rotten' but just not 'good'.  Faintly
metalic almost?  Hard to describe but I know it was just too old.

 CS> Occasionally 'double yolked' but you dont pay more for that, just seems
 CS> to be an accident you get by suprise.  Oh, and now and again, you get a
 CS> suprise when a rooster was around and end up with balut if you were
 CS> boiling them or a kid who swears they will never crack an egg again if
 CS> you did it in the frying pan when they were around to see it <g>.

GJ> Fried balut?  What a wonderful idea!  I can get raw balut, so might
GJ> try it.  The effect on kids could be amusing if I try serving it.  If
GJ> the chicken was much developed that would indicate that the egg had
GJ> been under the hen for a week or two, and not freshly collected each
GJ> day.  Some hens get very cunning that way, if they are allowed enough
GJ> free ranging to find a good nest site away from the crowd.

Grin, it does sound tastey now that you word it that way!  Humm, with lots of
butter...  (Mrs Forsstrom, if you see this message, Balut is a name for a
partly developed chicken embryo popular in Asia for eating.  It's cooked and
served warm when possible).

I suspect a wiley mother hen hid an egg which was found later and not realized
as being a week or 2 old.  Happens now and again but isnt a common occurance.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scallion Cakes
 Categories: Breads, Chinese, Vegan
      Yield: 10 Servings
 
      1 lb All-purpose flour
    1/4 ts Baking powder
    1/2 ts Sugar
      2 ts Coarse-grain sea salt
           -OR- kosher salt
      5    Scallions; coarsely chopped
      5 tb Vegetable oil (or more)
 
  Place the flour in a mixing bowl.  Sprinkle evenly with the baking
  powder and sugar.  Mix with a wooden spoon.  Add the water gradually,
  stirring and mixing with the wooden spoon.  Knead the dough for 3-4
  minutes. Cover it with a damp cloth and leave for half an hour, then
  knead again for 2-3 minutes.  Divide the dough into ten portions and
  form into narrow strips 8-10 inches long.  Flatten the strips with a
  rolling pin and ten bands of pancake thickness.  Sprinkle each band
  with salt and then with chopped scallions.  Roll the bands lengthwise
  into long double-thickness spaghetti-shaped strips.  Hold one end of
  the strip and turn the other end around in circles until the
  concentric rings form themselves around the center into a spiral
  pancake. Flatten the pancake with the palm of the hand.  Repeat until
  the dough has been made into ten spiral pancakes.
  
  Heat the oil on the bottom of a large flat-bottomed frying pan.  When
  hot, lift the handle of the frying pan so that the surface of the pan
  is evenly greased.  Place the spiral pancakes on the surface of the
  pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
  over. Repeat and fry gently until the pancakes are evenly browned on
  both sides.
  
  Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
  Mintzias
 
MMMMM

                                       xxcarol

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