You shoulda let her hatch it. Who knows what would have come from that?
I wonder if Lamaze class would have helped her.Let us know if it is a double yolk. No matter what it looks like on the outside the taste of farm fresh eggs can't be beat. I am sooooooooooo envious!
I made mayonnaise with some of the eggs you gave me, Tracy. Best homemade mayonnaise I've ever managed.
Anonymous, I can only imagine! Yikes.Peter, Lamaze. ha! No double yolk in this one, but we do get those fairly often. And we are very spoiled by fresh eggs, it is true. I recently had some in a restaurant and I couldn't eat more than a bite or two, they just tasted so blah.Mmm. Sounds good Chris. We don't eat mayo too much, but maybe you can send me the recipe and I'll try it. I had one somewhere but can't find it.
Combine 1 tsp salt, 1/4 tsp sugar, 1 tbsp Gulden's Spicy Brown mustard, 1 tbsp white wine vinegar, juice of 1 lemon (about 2 tbsp), 1 egg yolk, and 1 whole egg in your food processor. Turn it on and while it's running (preferably using the processor's slow feed tube) slowly pour in 2 cups of canola oil.Let stand at room temperature for about 1/2 hour. Then refrigerate. It should be good for two weeks, maybe even a little bit more.
Thanks for putting that up Chris. Everybody go and make mayonnaise now!This is a great reason to figure out how to use the food processor I got for Christmas.
Aaaah - sweet! Do you have round lumpy bumpy chickens as well - or does that come later to chickens as well - I'm having a round lumpy bumpy day, - can you tell?
Katherine, I can relate to lumpy and bumpy too. The chickens, however are all thin and scrawny all their energy goes towards laying misshapen eggs:)
I've seen some strange eggs too from hens we've had. Long and skinny, misshapen, shell-less!, no yolk, two yolks, the list goes on.The ducks and geese don't seem to have the same weird egg formations for some reason or perhaps they just hide their mistakes.
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