I have had three babies, all born naturally and at home. Still, when I saw this egg in a nest out in the hen house this morning, I felt the need to cross my legs and close up shop forever.
And just to compare with the more classic egg.
9 comments:
Anonymous
said...
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!
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.
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?
9 comments:
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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