On Wed, 2 Sep 2015 14:10:20 -0400, Dave Smith
> wrote:

>On 2015-09-02 12:28 PM, Brooklyn1 wrote:
>
>> When egg laying hens stop laying they are used for meat too;
>> stew/soup.
>
>So true. The chickens raised primarily as meat are only on this earth
>and in the filth of a chicken barn for a limited amount of time. The
>layers are around for a heck of a lot longer, eating feed and laying
>eggs, and when egg production drops they get slaughtered, so live in
>that filth longer.

I had a rare egg treat this morning - a goose egg. My geese are all
laying and nesting ATM, I spotted an egg in the middle of the orchard
that wasn't there a hour before. Probably from one of the younger ones
who didn't know what to do with it, at a guess. I poached it and put
it on top of some leftover veggie bake with cheese sauce for breakfast
this morning.

> > Chicken used for meat are actually safer than eggs when
>> cooked to the correct temperature, the problem is that many eggs are
>> eaten before fully cooked.
>
>Colour me guilty. I like eggs undercooked. I like sunny side up eggs to
>be snotty and scrambled eggs to be wet.

Agreed, although I'm not too keen on your description


>>. that's why I slice those skinless
>> boneless chicken breasts into cutlets, makes it easy to fully cook
>> throughout without over cooking the outside.
>
>I usually buy my skinless boneless chicken breasts from a local family
>run grocery that carries small chickens. The s/b breasts are thin and
>perfect for grilling because they can be cooked through to the middle
>without overcooking the outside.

Personally, I'd just as soon eat cardboard. The one cut of chicken I
don't like.