any size is eggceptable
Posted on 05/19/2017 5:56:11 PM PDT by SamAdams76
any size is eggceptable
Shortt’s Farm in Sandy Hook. You will get a dozen fresh eggs in varying sizes. You can make your choice then.
not true, some of the biggest eggs I’ve had were the first couple.
*** “Eggs are Great Anytime, Fixed Any ‘ol way.! “ ****
I know!
My biggest beef with Restaurants / Diners etc is that it is always Two Eggs ... the 6 that I order on the side cost more than the original dish.
My ol Doc used to lecture me when he found out that I ate so many eggs a day, breakfast 6 or 8, supper a 6 egg omelet (beer is what’s for lunch) now we just agree to disagree but he does admit that I was right about 10 years ago about eggs
You win! That was awesome.
SHIRRED EGGS/ baked w/ butter, h/cream, cheese
METHOD Layer in lavishly buttered ramekin (can use muffin pan) h/cream, fresh raw egg, add s/p, grated Parm (Swiss or Gryere), chp chives. Bake 325 deg 12-15 min (whites set--yolks still soft). Remove to counter; set 2-3 min. The French brown top a bit under broiler before serving; then shower w/ minced parsley.
SERVE w/ fresh-baked croissants, butter and jam.
nice going guys....
peel them under cold water,
If you worry about BAD cholesterol don’t use oil, margerine or hydrogenated lard ... just slap a sheet of parchment paper in your skillet and fry away.
Me... I appreciate Bacon Grease or Butter or Real Lard and it is part of the meal and it wouldn’t be the same without it.
Now I’m Hungry
It depends on what day of the week you shop
Tuesdays are good for medium eggs
Fry-days are good for jumbo eggs
Jumbo. Cover with cold water in saucepan. Bring to boil on high heat. When fully boiling, cover pan and turn off heat. Set timer for 20 minutes. Then drain off hot water and cover with ice and cold water. Let them sit for another 10-15 minutes in ice. Perfect every time.
You shouldn’t do that to those of us that aren’t weened.
President Trump has two eggs at the Reporters’ Whitehouse breakfast while they only get one......
We have to appoint a special prosecuter....
I am not so good at soft-boiled, but my mom made them in a way that was amazing. Cut up buttered toast into cubes. Put them in a bowl with 1 tsp apple cider vinegar. When the eggs are soft-boiled, put open two and stir into the toast and vinegar. YUM
Cloud eggs are the new thing. Google it. Havent tried it yet. Seems like a lot of work
If you want to cut down the volume, but keep the number, try pullet eggs: http://www.thekitchn.com/what-are-pullet-eggs-118434
Standard Egg Sizes (Weight Per Dozen)
Jumbo: 30 ounces
Extra Large: 27 ounces
Large: 24 ounces
Medium: 21 ounces
Small: 18 ounces
Peewee: 15 ounces
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.