EGGS
<RJ>
I notice that all the chefs
break their eggs into a bowl/cup
before adding them to the recipe.
This is supposed to detect "the bad egg".
Thinking back.... in twenty years, ( 10,000 eggs ?? )
I've NEVER encountered a bad egg.
Has anyone here ever gotten a bad egg ?
<rj>
Goomba38
yes, an egg with blood in it. Had I cracked that into my cake batter
directly I would have lost everything. Hence the separate bowl for
cracking into first.
jmcquown
Nope, no bad eggs here. Old eggs, sure, but that's my own fault. Some
months I can use a dozen eggs no problem. Other times I might use 4 eggs in
a month. I haven't seen those "split" cartons (or cartons that can be
split, I guess) at my local grocery stores so buying half a dozen isn't an
option.
Jill
ChattyCathy
>
> Has anyone here ever gotten a bad egg ?
No.
--
Cheers
Chatty Cathy
Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck
hahabogus
news:pn4np3phcn10huse0...@4ax.com:
Usually it is to stop shell fragments from getting into the recipe. Often
cracking a egg into a small bowl then transfering it to another has
allowed me to remove any shell fragment from getting in to the final
dish.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
Blinky the Shark
> Thinking back.... in twenty years, ( 10,000 eggs ?? ) I've NEVER
> encountered a bad egg.
They're pretty common right here on Usenet... :)
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net
Goomba38
> "<RJ>" <bara...@localnet.com> dropped this
> news:pn4np3phcn10huse0...@4ax.com: in rec.food.cooking
>
> Michael
>
LOL.
Seriously though, I think breaking them into the test bowl first is
require in Kosher cooking?
I think in all my years I've probably only gotten 3-4 icky eggs. But it
is a small step that has potential to save me from wasted ingredients.
Default User
>
> I notice that all the chefs
> break their eggs into a bowl/cup
> before adding them to the recipe.
I rarely see that on the TV shows unless they are separating eggs. Then
it makes sense, as if you screw one up you spoil the whole batch of egg
whites.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Melba's Jammin'
"<RJ>" <bara...@localnet.com> wrote:
I think it's to make it easier to get a little piece of broken shell out
of the bowl you're adding the egg to. Fish it out of the small cup
before you dump it in the big bowl.
Never had a bad egg but I've met a couple.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!
Jim Davis
toss it. The yolk should stay intact IMHO.
Dave Smith
Melba's Jammin' wrote:
> ?? )
> > I've NEVER encountered a bad egg.
> >
> > Has anyone here ever gotten a bad egg ?
> >
> > <rj>
>
> I think it's to make it easier to get a little piece of broken shell out
> of the bowl you're adding the egg to. Fish it out of the small cup
> before you dump it in the big bowl.
I find that the best way to fish out a piece of broekn egg shell with with
another piece of egg shell.
Goomba38
> And the answer is yes. If I break an egg and the yolk breaks too, I
> toss it. The yolk should stay intact IMHO.
What if you broke it harder than normal? I find that tossing a perfectly
good egg out because the yolk may be broken to be silly.
Stan Horwitz
> I notice that all the chefs
> break their eggs into a bowl/cup
> before adding them to the recipe.
Yes.
> This is supposed to detect "the bad egg".
>
> Thinking back.... in twenty years, ( 10,000 eggs ?? )
> I've NEVER encountered a bad egg.
>
> Has anyone here ever gotten a bad egg ?
Yes, two or three times.
John Kane
Yes, very rarely but it does happen. Chefs probably do it out of
habit or early training. In a 'real' kitchen (tm) one might easily
crack 4-5 boxes of eggs (IIRC that's 144*5) into a large kettle or
pail. One bad egg could spoil the entire kettle. Therefore it makes
sense to use the bowl approach.
I don't bother at home as the possibility of a bad egg is very low and
the cost factor even if I get one is neligible compared to the cost
for a professional kitchen both in money and time--it takes quite a bit
of time to crack a few dozen eggs.
John Kane, Kingston ON Canada
blake murphy
<barbsc...@earthlink.net> wrote:
>In article <pn4np3phcn10huse0...@4ax.com>,
> "<RJ>" <bara...@localnet.com> wrote:
>
>> I notice that all the chefs
>> break their eggs into a bowl/cup
>> before adding them to the recipe.
>>
>> This is supposed to detect "the bad egg".
>>
>> Thinking back.... in twenty years, ( 10,000 eggs ?? )
>> I've NEVER encountered a bad egg.
>>
>> Has anyone here ever gotten a bad egg ?
>>
>> <rj>
>
>
>I think it's to make it easier to get a little piece of broken shell out
>of the bowl you're adding the egg to. Fish it out of the small cup
>before you dump it in the big bowl.
>
>Never had a bad egg but I've met a couple.
offer to buy them a drink.
your pal,
blake
Miche
"Michael \"Dog3\"" <don'ta...@donttell.huh> wrote:
> Goomba38 <Goom...@comcast.net> dropped this
> news:AJedncFymb9GPwba...@comcast.com: in rec.food.cooking
>
> > LOL.
> > Seriously though, I think breaking them into the test bowl first is
> > require in Kosher cooking?
>
> Ya' know, you just might be right. I'll have to ask either Steven or
> Margaret... maybe Bubba will know. I've never given it much thought but
> Steven always breaks eggs into a test bowl. Hmmm... I just thought it was
> one of his "learned" quirks from his mother. She was an excellent cook BTW.
>
> > I think in all my years I've probably only gotten 3-4 icky eggs. But it
> > is a small step that has potential to save me from wasted ingredients.
>
> I don't recall ever getting a bad egg. I think cracking open a bloody egg
> would turn me off eggs for awhile.
A tiny spot of blood doesn't bother me. Lots of blood would, but I've
never seen that.
Miche
--
Electricians do it in three phases
Victor Sack
> Goomba38 <Goom...@comcast.net> dropped this
>
> > LOL.
> > Seriously though, I think breaking them into the test bowl first is
> > require in Kosher cooking?
>
> Ya' know, you just might be right. I'll have to ask either Steven or
> Margaret... maybe Bubba will know.
If there is a blood spot in the egg, it has to be discarded, as blood is
not kosher. If one does not keep kosher, there is nothing much wrong
with such an egg, of course.
Bubba
Melba's Jammin'
Nancy2
It's to make sure no bits of shell get into the mix - if you break
them into a little cup first, you can fish out the pieces if there are
any.
N.
merryb
Only a few in the thousands I've cracked, but they were truly stinky.
Don't even ask about the frozen buckets of them with the red stuff on
top! Ugh- the only worse thing is having a hangover when dealing with
them.
Puester
> On Jan 26, 2:13 pm, "<RJ>" <baran...@localnet.com> wrote:
> I notice that all the chefs
> break their eggs into a bowl/cup
> before adding them to the recipe.
>
> This is supposed to detect "the bad egg".
>
> Thinking back.... in twenty years, ( 10,000 eggs ?? )
> I've NEVER encountered a bad egg.
>
> Has anyone here ever gotten a bad egg ?
>
> <rj>
>
Yes, I have. A whole dozen of them. I was visiting an older
lady who hadn't bought eggs "in quite a while" and every one I
tried to boil for her burst with a horrible odor.
gloria p
rossr...@forteinc.com
<janet.a...@zetnet.co.uk> wrote:
>The message <x-GdnUoAQow-CAba...@comcast.com>
>from Goomba38 <Goom...@comcast.net> contains these words:
>
>> <RJ> wrote:
>> > I notice that all the chefs
>> > break their eggs into a bowl/cup
>> > before adding them to the recipe.
>> >
>> > This is supposed to detect "the bad egg".
>> >
>> > Thinking back.... in twenty years, ( 10,000 eggs ?? )
>> > I've NEVER encountered a bad egg.
>> >
>> > Has anyone here ever gotten a bad egg ?
>> >
>> > <rj>
>
>> yes, an egg with blood in it.
>
> That red spot is just a fertilised egg, not a bad one. Just winkle it
>out with a teaspoon.
>
Actually, that red spot is more than likely blood from a tiny ruptured
blood vessel at the time of ovulation.
The indicator of a fertilized egg is a tiny white mass of cells,
called the blastodisc, on the surface of the yolk.
Ross.
rossr...@forteinc.com
<jdav...@centurytel.net> wrote:
>And the answer is yes. If I break an egg and the yolk breaks too, I
>toss it. The yolk should stay intact IMHO.
>
What a waste of a perfectly good egg.
Ross
Clay Irving
> That red spot is just a fertilised egg, not a bad one. Just winkle it
> out with a teaspoon.
That's a common mistake -- The red spot doesn't indicate a fertiziled egg.
It is a spot of blood and, although, some people may object to the look, it
is completely harmless.
From Whistling Train Farm:
Blood spots occur when blood or a bit of tissue is released along with
a yolk. Occasionally a blood vessel can break during yolk formation, so
that a little bit of blood is wrapped up in the albumen. As an egg ages,
the blood spots become paler a bright red spot is an indication of
freshness. Blood spots occur in less than one percent of all eggs laid,
and may appear in a pullet's first eggs, but are more likely to occur
in aging hens.
From answers.yahoo.com:
The red blood spot is quite normal and NO it doesn't mean the chook
(chicken) was inseminated before laying the egg.,. that's an old wives
tale .. blood flecks within eggs are quite common especially among free
range chooks (chickens); cook it and it will probably disappear .. or at
worst a small black fleck will show, you can eat it, it is harmless and
tasteless .. we run our own chooks (chickens) and blood flecks are in
almost every egg, been eating them for years and no problems
--
Clay Irving <cl...@panix.com>
I'm kinda tired. I was up all night trying to round off infinity. Then I got
bored and went out and painted passing lines on curved roads.
- Steven Wright
Dan Abel
"jmcquown" <jmcq...@bellsouth.net> wrote:
> months I can use a dozen eggs no problem. Other times I might use 4 eggs in
> a month. I haven't seen those "split" cartons (or cartons that can be
> split, I guess) at my local grocery stores so buying half a dozen isn't an
> option.
I've seen them, and even bought them, like for camping. At home, a
kitchen knife or my trusty pocket knife will make the egg carton any
size I want (although if you cut out the tabs, it won't stay closed
without stacking something on top). I do this mostly when I need to
squeeze something into the fridge, although if I go camping by myself I
might cut an egg carton. You might try asking your grocer. They may
let you cut a carton in half. They may not, since it will raise havoc
with the bar code. They'll have to key in each half separately.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
projectile vomit chick
>
> Old eggs, sure, but that's my own fault.
Yeah your dried up old rotten ovaries, for sure.
cshenk
"Dan Abel" <da...@sonic.net> wrote in message
news:dabel-8ABEDF....@c-61-68-245-199.per.connect.net.au...Hey, looks like you attracted a very interesting lady there? How'd ya
manage that one?
Serene
> I notice that all the chefs
> break their eggs into a bowl/cup
> before adding them to the recipe.
>
> This is supposed to detect "the bad egg".
>
> Thinking back.... in twenty years, ( 10,000 eggs ?? )
> I've NEVER encountered a bad egg.
>
> Has anyone here ever gotten a bad egg ?
Yep. And more than a few bloody ones.
Serene
Goomba38
>> Thinking back.... in twenty years, ( 10,000 eggs ?? ) I've NEVER
>> encountered a bad egg.
>>
>> Has anyone here ever gotten a bad egg ?
>
> Yep. And more than a few bloody ones.
>
> Serene
Aside from any blood spots, I once cracked an egg that had a horribly
cloudy white. Of course I'd have hated to toss out an entire recipe
mixture had I cracked that one directly into the mixing bowl.
I'll always use the "test bowl" method of cracking eggs.