Re: "Eggland's Best" Eggs?
Val
from other eggs, it's because they were on sale. There's a little red EB
stamped on each shell so you can be sure to know how special they are and
don't kill off your family or yourself by eating regular eggs and ODing on
cholesterol. Frankly I can't tell the difference in looks, taste or any
other way. The claim is they are lower in cholesterol than other eggs
because of the "natural all vegetarian diet" the hens are fed. I don't see a
vegan diet for chickens as natural since they *naturally* would be eating
bugs, grubs, worms and other 'meaty' things if a natural opportunity arose.
I remember seeing EB ads on TV and thinking ''oh please, gimme a break";
pretty much the same reaction as I have to anything 'anti-bacterial'
advertised.
Val
"Gigglz" <Fre...@Hotmail.com> wrote in message
news:q4fr945hbte5djalp...@4ax.com...
> Has anyone tried these eggs? If so, have you noticed any difference
> between those, and other eggs?
>
> I just don't get it.
>
> Gigglz
>
>
Jerry Avins
I too bought EB eggs because they were on sale. I buy free-range eggs on
principle (sympathy for the hens) but I think I do taste a difference
with them. EB are no better and no worse than the others I get with one
exception: those I get from the farmer I save cartons for. I don't get
to see him often enough, but I look forward the times I do.
Incidentally, eggs laid one day and hard boiled the next peel just fine
for me.
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Val
"Gigglz" <Fre...@Hotmail.com> wrote in message
> On Sun, 10 Aug 2008 13:27:49 -0400, Jerry Avins <j...@ieee.org> wrote:
>
>
> can you explain the difference in taste? do you think they taste
> better???
>
Trying to explain the subtle taste difference, real or imagined, is a pretty
objective thing in this instance I think. I honestly can't really tell any
difference in the free range chicken or eggs that are commercially raised
from 'factory' chickens and eggs. The ones I buy are certified organic, free
range chickens (and eggs) grown locally. I buy them because I'd just as soon
not ingest all the antibiotics, hormones and other who-knows-what-else in
the feed and water the factory chickens have been fed. I used to get
chickens and eggs from a friend, when I lived in Montana. The flocks ran
loose on a fenced, 2+ acres of very organic garden and orchard. Other than a
few drops of Clorox in their drinking water once in awhile they pretty much
ate whatever they scratched or scrounged (weeds, new grass, veggie scraps
from the kitchen, worms, bugs, they really gorged on grasshoppers) and some
of the garden grown feed corn that was dried and cracked for chicken feed.
Now of those you could really see and taste the difference from anything
you'd get in a store. Big, yummy, thick, orangey-yellow yolks, made the best
noodles and egg breads you can imagine. I used to turn a small cast iron
skillet bottom side up on the counter to use to crack the eggs. The shells
were extremely hard and thick. The flavor of that Sunday dinner chicken,
especially when roasted so the skin was crispy, golden brown would cause any
good Bubbee to burst into tears of envy. I miss my neighbor's birds. :(
Val
Jerry Avins
> better???
They taste richer. "Fuller", somehow. I used to get duck eggs that had
the same quality, only even more pronounced. They were free-range, too.
When I went to get some, the owner would often out to the yard to
collect them. :-) I remember going to the coop as a very young kid to
collect eggs. I often had to pry hens off their nests with a broomstick.
Edwin Pawlowski
"Gigglz" <Fre...@Hotmail.com> wrote in message
> LOL!
> i'm so happy to read this. like you, i bought them because they were
> on sale. oh, and what a cute little stamped "EB" on each egg :-P
> what a racket!
> they didn't taste ANY different to me. like you, i think it's a bunch
> of b.s. :-D
>
If you want better eggs, get either the Polo eggs by Ralph Lauren or the
Rachel Ray eggs.
Jerry Avins
tou use a broomstick because the end is smoothly rounded. The stick
slides into the hay under the hen, and then lifts.
> huh, i guess i'll try to distinguish between the two with a special
> taste test panel :-D
Hey! do the stronger shells help when breaking them open?
Bigbazza
"Jerry Avins" <j...@ieee.org> wrote in message
news:lpWdnX-FhKaLuALV...@rcn.net...
Shelling 1 day old eggs, Jerry!...How do you do your hard boiled eggs
then?..
Bigbazza (Barry)
Jerry Avins
...
> how come i knew you'd ask that? lololol
> actually, they were EASIER for me to break. howz about dat? hehe
Easier for mr too. they hold together better: no tiny pieces.
Jerry Avins
>
> "Jerry Avins" <j...@ieee.org> wrote in message
> news:lpWdnX-FhKaLuALV...@rcn.net...
>> ... Incidentally, eggs laid one day and hard boiled the next peel
>> just fine for me.
>>
>> Jerry
>> --
>
>
> Shelling 1 day old eggs, Jerry!...How do you do your hard boiled eggs
> then?..
I wrote this before, but maybe you missed it. (I trust Val won't
object.) I put raw eggs into water not to hot to put my hand into;
enough to cover. I bring the potful to a boil, set the timer for 10
minutes, and simmer until time is up. Then I bring the pot to the sink
and run cold water into it, displacing the hot so that the shells are
not exposed to air. I turn off the water when what's in the pot is cool,
then let the eggs sir under water a few minutes more.
Theory: as the eggs heat, air expands and seeps through the shell. The
bubbles are clearly evident. When the eggs cool, the remaining air
shrinks, drawing water through the shell, probably even under the
membrane. The water helps the membrane to separate from the hardened
albumen. Older eggs have larger air pockets, so it's less important that
the shells remain completely submerged while they cool.
Val
> I wrote this before, but maybe you missed it. (I trust Val won't object.)
Why are you such an asshole Jerry?
Jerry Avins
Why are you so uptight about contrary opinions? I didn't tell you not to
do it your way. Barry asked me what /I/ do, and I told him.
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
Joseph Littleshoes
> Val wrote:
>
>> "Jerry Avins" <j...@ieee.org> wrote in message
>> news:4uudnSJgB6rwGQLV...@rcn.net...
>>
>>> I wrote this before, but maybe you missed it. (I trust Val won't
>>> object.)
>>
>>
>> Why are you such an asshole Jerry?
>
>
> Why are you so uptight about contrary opinions? I didn't tell you not to
> do it your way. Barry asked me what /I/ do, and I told him.
>
> Jerry
*chuckle* im reminded of the words of the poet ...
"Be not as the Ass in the Lion's Skin; but if thou be born Ass, bear
patiently thy Burdens, and enjoy thy Thistles; for an Ass also, as in
the Fables of Apuleius and Matthais, may come to Glory in the Path of
his own Virtue."
Of course here the poet speaks of the domesticated farm animal and not
the human orifice:) which, nevertheless, tends to confirm my original
opinion.
--
JL
K
"Val" <ya-...@yabetcha.com> wrote in message
news:12184179...@bubbleator.drizzle.com...
What's your reason for swearing here, and casting aspersions, Val?
Jerry is exactly right. My son, who lives next door, raises hens for the
eggs, and even same-day eggs peel fine using pretty-much Jerry's method. I
don't know the science, but I do know that it works.
Just FYI, don't delude yourself into believing it's remotely possible to buy
a 'too-fresh' supermarket egg, much less a 'fresh' one.
Supermarket eggs are produced on mega-farms. There's one near here that
claims 50 million eggs a day. That's in the spring and early summer,
though, and all eggs thusly produced go into cold storage for periods
varying from two weeks to several months. An egg laid today in one of those
plants won't see a store shelf before October, and it will still be legal
'fresh' food on Dec 1. Hens lay less in the cold and dark of winter, more
in the longer, warm days of spring and summer, and cold storage is the way
these operations balance production with sales.
Just as an aside, I eat lunch a few days a week at a corp cafeteria that
feeds several thousand people a day. Not many meals include a hard-boiled
egg, but a lot of salads do, and the salad-bar itself. They always seem
perfectly peeled, so when this matter cropped here several years ago, I
asked the sous-chef (who parks next to me) how they do that, and he
described Jerry's method, not someone else's. He's an Iranian and he knew
that, so why don't you?
It works for us here with hours-old eggs. It works, so stop swearing about
it.
k
Val
"K" <no...@not.home> wrote in message
news:sv3ok.16885$xZ....@nlpi070.nbdc.sbc.com...
>
> "Val" <ya-...@yabetcha.com> wrote in message
> news:12184179...@bubbleator.drizzle.com...
>>
>> "Jerry Avins" <j...@ieee.org> wrote in message
>> news:4uudnSJgB6rwGQLV...@rcn.net...
>>> I wrote this before, but maybe you missed it. (I trust Val won't
>>> object.)
>>
>> Why are you such an asshole Jerry?
>
> What's your reason for swearing here, and casting aspersions, Val?
>
> Jerry is exactly right. My son, who lives next door, raises hens for the
> eggs, and even same-day eggs peel fine using pretty-much Jerry's method.
> I don't know the science, but I do know that it works.
My comment had absolutely nothing to do with peeling fresh eggs. I wasn't
asked by Barry about peeling eggs, that question was directed to Jerry, by
Barry, in their conversation about fresh eggs. I had nothing to do with it
and UNLIKE Jerry I wasn't going to blast into a question obviously directed
at somebody else.
"(I trust Val won't object.)" was an uncalled for little shit stirring
comment. And once again, as in many other posts where Jerry has said
something to confirm that he is not all that *HE* thinks he is Jerry
pontificates in a circuitous manner without answering the original question
from me.........So Jerry, why are you such an asshole?
Val
Jerry Avins
...
> So Jerry, why are you such an asshole?
Think about it. Who but you around here finds some trivial point to rag
me about? Do you remember our last exchange about hard-boiled egg
peeling? You've taught me to duck whenever I have an opinion that
doesn't jibe with yours, and you just reinforced that. It's a shame,
too. I admire a lot of your solid experience.
Val
> Val wrote:
"(I trust Val won't object.)"
Once again Jerry, you don't answer the question but continue to blather
around the subject at hand. You stir up something long finished in the past.
So just answer the question at hand Jerry. Why are you such an asshole?
Val
Elly
abuse?
Elly
Joseph Littleshoes
'mail filters' so the simplest thing would be to return the favor.
--
JL
Jerry Avins
Thats a loaded question. Why are you such a prick?
Jerry Avins
...
> Who is this Val person, is she so important that we have to endure her silly
> abuse?
She's a resource here. I'm prepared do give her tantrums room.
holli...@gmail.com
> "Gigglz" <Frek...@Hotmail.com> wrote in message
Poultry, in our country, is the ONLY commercially raised animal that
is not allowed to ingest growth hormone what so ever. There may be
antibiotics in laying hens and meat birds feed, but no growth
hormones. Just saying.
Gary
>
> LOL!
> i'm so happy to read this. like you, i bought them because they were
> on sale. oh, and what a cute little stamped "EB" on each egg :-P
> what a racket!
> they didn't taste ANY different to me. like you, i think it's a bunch
> of b.s. :-D
I agree with Val and you. I just got home from the grocery store. I needed
some eggs and looked at the 'Eggland's Best' while there. I don't think so!
I bought a dozen large eggs (just the plain store variety) for $1.99 a
dozen. The same size for a dozen of EB was $4.49!!! >:-[] Give me a
break! I like the plain eggs just fine. No way can EB justify that higher
price, in my book.
Gary
Mrs Bonk
> Has anyone tried these eggs? If so, have you noticed any difference
> between those, and other eggs?
>
have been very poorly recently with a bug which may, or may not have been
salmonella and as you are probably aware, some eggs seem to be riddled with
it. I am leaving out soft eggs from my diet just in case, at least until I
am fully fit again.
Edwin Pawlowski
"Mrs Bonk" <ar...@nospamcutey.com> wrote in message
>>
> Whatever eggs you choose to buy just make sure they are salmonella free.
How do you do that? Carry a Petri dish?
Mrs Bonk
Buy from a trusted source.
Mrs Bonk
> because i got salmonella from a restaurant and i was deathly sick for
> days. i can certainly understand why you would feel like this now.
> i hope you feel better soon!
>
Thank you dear, I am well on the road to recovery now. I certainly never
want to be infected as I was ever again.