Posted on 06/18/2017 4:23:45 PM PDT by SamAdams76
The turkey farmer across the road used to give us the double yolked turkey eggs because they couldn’t be sold. If we hadn’t eaten them, they’d have been trashed. Still, lots were trashed. Wish we could get them these days. She’d also give us real milk straight from the cow - oh my! Again, if we hadn’t taken it, it would have been trashed.
I used to also let the eggs dry out aka rot. If the insides stuck to one side of the shell, it’d roll across the floor all wobbly. Great fun.
Bttt
Eggs Benedict hardly takes anymore time than bacon and eggs. Whip up some hollandaise sauce as the eggs are frying.
That reminds me of a Far Side Cartoon. A man in a military uniform with lots of medals is standing near his wife and son near a Christmas tree.
The son is wearing a coon skin hat.
The caption reads “Juan Santa Ana gets the original coon skin hat for Christmas.”
That’s odd - we find double-yolked chicken eggs all the time, twice in one week recently. I doubt they check to know that they are double in the first place.
Why can’t they sell double turkey eggs?
I’ve been making this recipe for Hollandaise for mumble, mumble years.
One sauce pan over med high heat.
Constantly whisk 3 egg yolks and 2 T water.
Add a stick of unsalted butter one T at a time and constantly whisk until each is melted.
Whisk in 1 T lemon juice and a pinch of cayenne.
I’ve only had it curdle twice. If it does, it means you didn’t whisk it. Throw in some herbs, call it béarnaise sauce and no one is the wiser.
Use a spiral whisk so it gets to all the bottom of the pan.
Don’t know if it was scripted or not but I’ll never forget that some idiot on a reality show once said they couldn’t eat eggs because they were aborted chickens.
I’ve never used a double boiler. Way too much trouble. Never understood why it’s considered one of the difficult sauces. Heck, it couldn’t be any easier.
Heh, didn’t know they had em out there!
I have heard about Irish Butter, but haven’t tried it yet...it is supposed to have a creamier and richer flavor...
I have never tried it like that...I usually make mine a little thinner than mayonnaise, but I’ll bet it tastes good with just that touch of vinegar and cayenne!
Because they aren’t uniform or something. This was the law back in the 60s. That’s why you don’t find double yolks in store bought eggs. The farmer’s kids would candle each of them before packing to ship out. Candle meaning hold up to a light to see inside. That was their livelihood so it was an endless chore.
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Wrong!!!!
Eggs should be minimally cooked to be healthy.
Heat destroys the critical nutrients.
This is true of all foods.
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IMO, it is vital to use clarified butter.
Also, if the water and vinegar you add is piping hot, it is easier to whip a lot of air into your sauce.
I know that you shouldn’t incubate double-yolked turkey eggs; but we’ve been eating double chicken eggs all my life. We find them routinely in eggs from the grocery store.
They’ve known Statins are bad for some time now.
They’ll drag it out as long as they can though because it’s a multi-billion dollar industry and people are going to be angry their health was jeopardized by decades of junk science.
If you like raw or runny eggs, that’s great.
Most people don’t, and I don’t see what nutrition there is in something that isn’t eaten to begin with.
That little sprig of parsley represents all the little harmless, helpless plants the chickens and pigs destroyed with their claws and hooves in their oppressive endeavor to live and grow.
As we angrily tear at the bacon and eggs with our teeth, we solemnly remember the sacrifices made by the little green things.
Or something like that. Eat up.
If you wish to be healthy, you have to eat healthy.
Excessive cooking steals the stuff you paid for.
Runny eggs are excellent, that is why 90% of people order “over easy.”
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