Comments on: The incredible, indelible egg.

By: katy

katy — Wed, 28 Jul 2010 16:33:25 +0000

I used to buy separate eggs for baking and eating — didn’t want to waste the higher-priced local eggs on cookies. But now I’m more likely to just use the local eggs for everything — more out of my laziness (and I tend to bake less in summer — I use local eggs for ice cream though) than any real health reason (though the local eggs will lend more nutrients even to cookies ; )

At holiday baking time, though, I’m sure you’ll once again see a carton or two of cheap eggs in my frig.

By: Meg

Meg — Tue, 27 Jul 2010 01:32:26 +0000

so this one made me buy some eggs at the farmer’s market. i’m excited to try them. but with them being more expensive than food store eggs, do you use them for baking or only for eating? i’m inclined to use store bought for baking, but would love to know what you think.

By: CK

CK — Mon, 26 Jul 2010 02:31:43 +0000

No milk. Not yet, anyway!

So Scott is mad about perfectly soft-boiled eggs. And I must say, he does a dem fine job. He likes the Cooks Illustrated method. I’d look it up and link to it here, but don’t have the energy (ridiculous, I know). It involves bringing them to a boil but then taking them off the heat and letting them sit off-heat for a short time. Delicious.

By: Rebecca Martin

Rebecca Martin — Sun, 25 Jul 2010 15:58:00 +0000

Love and agree. Completely.

By: katy

katy — Sat, 24 Jul 2010 01:54:34 +0000

Does the farmer sell the milk from his cows? ; )

By: katy

katy — Sat, 24 Jul 2010 01:53:49 +0000

Wardeh, I’ve enjoyed reading about your duck adventures. I will be curious to read about their eventual yield, and your retrospection about the decision to go with ducks rather than chickens.

Duck eggs sound so much more gourmet, too ; )

By: katy

katy — Sat, 24 Jul 2010 01:51:27 +0000

Jen, I’ve never even heard of that! What a great idea — I’ll have to try it — don’t have a bamboo steamer but a steamer basket should work too?

I just recently (reading Fisher) realized that I never soft-boil my eggs — but I plan to start. Seems like that would be a way to avoid rubbery whites, as well.

By: JenE

JenE — Fri, 23 Jul 2010 18:25:57 +0000

I like to steam eggs instead of hard-boiling eggs. We use a bamboo steamer. Prick the fat end of the egg to make a tiny hole to keep from cracking (I use a corn on the cob holder for this). Steam egg for 12-15 min. Less time for softer yolk. Steaming the eggs makes for a much more tender white part of the egg, not as rubbery as hard boiled.
Jen

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Fri, 23 Jul 2010 15:36:45 +0000

My kids were recently out of town and ate conventional eggs. My son, who’s 9, exclaimed out loud that the eggs didn’t look like real eggs and were they really? They were so pale, and all the kids said they tasted blah.

We’re fans of real eggs, too! Currently we buy from a local farm, but we’re raising up a flock of ducks and eagerly awaiting those wondrous eggs.

I enjoyed your post!

By: Hannah

Hannah — Fri, 23 Jul 2010 14:17:15 +0000

Thanks for the link! I just may have to have a “practice” run this weekend…