tag:blogger.com,1999:blog-28787909.post4478595641476773220..comments2024-03-16T00:21:43.240+00:00Comments on Separated by a Common Language: eggslynneguisthttp://www.blogger.com/profile/10171345732985610861noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-28787909.post-91672115890077532642020-10-30T01:13:50.428+00:002020-10-30T01:13:50.428+00:00White shelled eggs have always been available in t...White shelled eggs have always been available in the UK, but were usually only sold to restaurants, bakeries and other food manufacturers, as shoppers developed a (false) impression of superiority and helthiness in brown shells.<br /><br />With the closure of restaurants since Covid, white eggs are making a limited comeback in supermarkets in efort to aid the producers survive the lockdowns and to maintain egg supplies to the domestic bakers who are baking much more these days!<br /><br />https://www.theguardian.com/business/2020/may/25/white-shelled-eggs-are-selling-in-tesco-for-the-first-time-in-40-years Zhuang Lemon Duckhttps://www.blogger.com/profile/00688507353281438701noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-17031145242339820832020-09-12T15:38:40.258+01:002020-09-12T15:38:40.258+01:00Surely an “egg cooker” is a saucepan!!!Surely an “egg cooker” is a saucepan!!!Rachelhttps://www.blogger.com/profile/06256274557491712758noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-31329762729781573262020-08-10T08:28:40.590+01:002020-08-10T08:28:40.590+01:00Here in New England, poached eggs are traditionall...Here in New England, poached eggs are traditionally referred to as 'dropped eggs'. You will likely not see that use elsewhere, near as I can figure.Thomas Rochenoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-17892945444712750512020-05-31T16:36:11.496+01:002020-05-31T16:36:11.496+01:00I don't know how I stumbled into this discussi...I don't know how I stumbled into this discussion, but it is a delight ! I scrolled down expecting to find the usual degeneration into vitriol and accusations - but no! Just gentle explanation.<br />I think that BrE "sausage rolls" are sausage meat, no skin, in flaky pastry. I know it's off topic, but when you visit Scotland, sausages come as "square" or "links". I was tickled to be asked which I wanted and to have no real idea what was meant ! Jeremy Jameshttps://www.blogger.com/profile/09011116427925219112noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-64128411191775832922020-05-25T18:51:40.219+01:002020-05-25T18:51:40.219+01:00And I've just seen a headline that Tesco are t...And I've just seen a headline that Tesco are to start selling white-shelled eggs for the first time in 40 years due to increased demand during lockdown. Not sure if this is a demand for white eggs or an increased demand for eggs. The shelves are often nearly empty of eggs of late.<br /><br />I haven't even been shopping at Tesco for 40 years, there was none near me then.Paul Dormerhttps://www.blogger.com/profile/00611343972547300193noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-42714259598180169542020-05-09T22:07:00.837+01:002020-05-09T22:07:00.837+01:00"Peeling them is much easier if the eggs are ..."Peeling them is much easier if the eggs are fresh, which is what makes Egg Club so worth my while. The store-bought eggs I get in the UK are generally not as easy to peel."<br /><br />You're talking about soft-boiled eggs, and that may well be true - I wouldn't know, because I never have them. What I do know for sure is that if you hard-boil your eggs, then it's exactly the opposite. Actual fresh eggs from a farm hen - eggs laid 2 or 3 days before you boil them are really difficult to peel if hard-boiled. The shell sticks to the white so much that it's nearly impossible not to remove part of the white when peeling them. Month-old supermarket eggs are always smooth and shiny after peeling, but fresh eggs almost inevitably end up all jagged and you can easily break so much of the white that you expose the yolk. There's a plethora of internet tutorials teaching you how to peel a fresh egg, precisely because of how challenging it is.<br /><br />The other possibility is that your assumption about how fresh UK and US eggs are may be skewed.Hernánhttps://www.blogger.com/profile/14195246882981268266noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-11164624480538911332020-04-23T21:11:12.263+01:002020-04-23T21:11:12.263+01:00"Putting the egg on toast lets you give it a ...<i>"Putting the egg on toast lets you give it a single and wide-spreading sprinkling of salt and (if you like) pepper."</i><br />Today's top tip:<br />Don't season your boiled egg directly, but put a little pile of salt and pepper onto the plate adjacent to your egg-cup, and dab the back of the teaspoon onto it before it goes into the egg.<br />It works a treat, and it's oddly satisfying.Grhmnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-18031280515974516082020-04-21T22:39:30.398+01:002020-04-21T22:39:30.398+01:00Regarding egg sizes... a consideration that hadn&#...Regarding egg sizes... a consideration that hadn't occurred to me until I was told about it recently is that hens have been selectively bred over the years to lay bigger and bigger eggs, but not to have bigger and bigger bottoms... if you see what I mean.<br />Apparently to lay a large egg causes visible distress to the hen. Again and again, day after day.<br />As for those extra-large, XXL and even 'jumbo' eggs... unimaginable.<br />Since I was told about that I only have only bought small eggs.Grhmnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-14869073424668108902020-03-12T12:04:12.052+00:002020-03-12T12:04:12.052+00:00I think you are correct (about the angels and devi...I think you are correct (about the angels and devils!)biochemisthttps://www.blogger.com/profile/02583985909434048932noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-68211707845003977402020-03-10T13:33:12.746+00:002020-03-10T13:33:12.746+00:00There's a bit in The Guardian today about a ca...There's a bit in The Guardian today about a call for shoppers to go for white eggs as brown egg layers are more aggressive and are being painfully de-beaked.<br /><br />Apparently, it's difficult to sell white eggs in supermarkets. It gives a statistic that 11bn brown eggs are produced a year in the UK, compared to 45m white eggs.Paul Dormerhttps://www.blogger.com/profile/00611343972547300193noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-83579209121295532122020-03-04T13:02:54.567+00:002020-03-04T13:02:54.567+00:00Your bacon must render more fat than ours does, wh...Your bacon must render more fat than ours does, which seems only to render water!Mrs Redboots (Annabel Smyth)https://www.blogger.com/profile/11270027663691257254noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-71829953033450052662020-03-04T12:18:21.516+00:002020-03-04T12:18:21.516+00:00Spooning fat over the egg: fry the bacon first the...Spooning fat over the egg: fry the bacon first then fry the eggs in the remaining bacon fat, plenty to spoon over the egg . No need to salt!Anonymoushttps://www.blogger.com/profile/08180895829385494482noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-42202965937090675662020-02-28T20:33:53.179+00:002020-02-28T20:33:53.179+00:00Brown eggs come from chickens that lay brown eggs,...Brown eggs come from chickens that lay brown eggs, like Rhode Island Reds, White eggs come from chickens that lay white eggs, like Leghorns or California Grays. What the chicken eats effects the color of the yolk, but not the color of the shell.Unknownhttps://www.blogger.com/profile/13685067885312854451noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-27984448249054255312020-02-25T13:48:09.142+00:002020-02-25T13:48:09.142+00:00As a Brit who hates runny yolks I found the Americ...As a Brit who hates runny yolks I found the American approach ensured I always got what I wanted when I visited the country. Back home it can be difficult to explain to staff what I want and even then it often has to be a runny yolk as 'that's how they come from the kitchen'. Hotels with buffet breakfasts usually have just a large tray of sunny side up fried eggs with no option for anything else. Looks like I will have scambled eggs again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-91269810357164442592020-02-20T14:01:05.924+00:002020-02-20T14:01:05.924+00:00As a self-proclaimed master of the omelet I'm ...As a self-proclaimed master of the omelet I'm of the firm opinion that omelets should never, under any circumstances, contain milk or cream.<br /><br />The tri-fold French omelettes, with their smooth texture and their fillings spilling out the end, are an abomination. <br /><br />To get properly fluffy (the way an omelet should be) the eggs should be well beaten to incorporate lots of tiny air bubbles. Milk or cream will ruin the effect, leaving you with a flat disc of egg to ineffectually wrap around your forlorn stuffings. <br /><br />...but milk is required for good scrambled eggs. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-2023393430011220462020-02-20T11:07:05.988+00:002020-02-20T11:07:05.988+00:00I always thought that was just another way of poac...I always thought that was just another way of poaching an egg.<br /><br />I grill my bacon, so never have any fat to spoon over the egg! I wouldn't call it basting though, even though that's what it is. Basting seems to be restricted to joints of roast meat/poultry.madseavetshttps://www.blogger.com/profile/17328172763091595081noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-54060419912259171712020-02-20T03:04:49.538+00:002020-02-20T03:04:49.538+00:00In 1980s New England we had ads that claimed that ...In 1980s New England we had ads that claimed that “Brown eggs are local eggs, and local eggs are fresh." I never understood why until I read this article. <br /><br />https://newengland.com/today/living/new-england-environment/brown-eggs-vs-white-eggs/Alannoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-67049758559154812312020-02-19T17:43:18.288+00:002020-02-19T17:43:18.288+00:00As a Brit, I always spoon the (bacon) fat over, bu...As a Brit, I always spoon the (bacon) fat over, but would never call it basted.<br /><br />Surprised no-one's brought up the poached vs coddled conundrum. A British coddled egg, being an egg cracked into a container and stood in water to cook - comes out like a poached egg.AnnaBookBelhttps://annabookbel.net/noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-59762968429394200192020-02-17T19:01:37.826+00:002020-02-17T19:01:37.826+00:00BrE (Scot). How runny the yolk is depends on how l...BrE (Scot). How runny the yolk is depends on how long you spend spooning fat over the top of the egg. Yolks of almost any desired degree of runiness are possible, with a little practice.Shy-replyhttps://www.blogger.com/profile/01891566073375322808noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-91158322397082766522020-02-17T02:37:29.234+00:002020-02-17T02:37:29.234+00:00I grew up in the Midwest of NA...pigs in a blanket...I grew up in the Midwest of NA...pigs in a blanket were pancakes wrapping a breakfast sausage...but maybe that was just my family.Joyhttps://www.blogger.com/profile/07689925794387036777noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-23127569167820844042020-02-17T02:33:35.144+00:002020-02-17T02:33:35.144+00:00As hens in Finland can't be outside all year, ...As hens in Finland can't be outside all year, so they would rarely be category 1 eggs. EU requirements for category 1: the available outdoor space has a minimum of 4 m² with grown pasture for the poultry, and the remaining food must come from organic production. A category 2 is a deep litter barn...i.e. room (and heat) to continue to be a chicken in a cold climate but the ability to be social and be with other hens. A 3 by EU standard must be a "Furnished cage" which must have a means of collecting eggs immediately upon laying as well as providing space, Additional space, nesting, a perch etc.<br />Joyhttps://www.blogger.com/profile/07689925794387036777noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-79847063712615859372020-02-16T12:10:41.468+00:002020-02-16T12:10:41.468+00:00I thought it was the other way round.I thought it was the other way round.Kate Buntinghttps://www.blogger.com/profile/17223976536411967222noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-60039263620689653452020-02-14T20:36:06.153+00:002020-02-14T20:36:06.153+00:00Now, does anyone want to discuss deviled eggs? Wha...Now, does anyone want to discuss deviled eggs? What's your preferred recipe? For me, mayo, chili powder, paprika, a PINCH of mustard, and bacon. Jsemlesliehttps://www.blogger.com/profile/10344840446411397478noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-23009832795796711102020-02-14T20:24:48.800+00:002020-02-14T20:24:48.800+00:00Egg cooker: https://www.amazon.com/Hamilton-Beach-...Egg cooker: https://www.amazon.com/Hamilton-Beach-25500-Cooker-Poaching/dp/B00F0R72JU/ref=sr_1_6?keywords=egg+cooker&qid=1581711739&sr=8-6lekkermeisjenoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-6752882049578325372020-02-14T03:11:54.952+00:002020-02-14T03:11:54.952+00:00As a town person I call them chickens whether they...As a town person I call them chickens whether they're for laying eggs or for eating. I'd only worry about saying hens if I was specifically needing to refer to their sex, as in hens and roosters. On the other hand if I was a rural person who was raising them, I might very well use this language differently.<br /><br />Also, it's always a henhouse, but it's also always a chicken coop. Never a chicken house and never a hen coop. No clue why this is.Dark Star in the Morninghttps://www.blogger.com/profile/04312003791405491874noreply@blogger.com