The Ranger wrote:
> Chatty Cathy > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>
> How can you determine if an egg has blood specks when hardboiling
> it? Are blood specks a frequent occurrence with the eggs others
> get? I can't remember the last time an egg from Trader Joe's or
> Safeway contained extra protein formation...

Ahem. Read Dee's question:

Before I hard-boil an egg, I consider the bloody specks that are
*probably* in my eggs

'Nuff said.
--
Cheers
Chatty Cathy