Chatty Cathy > wrote in message
...
> 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.

Again, is this a frequent occurrence with the brand of eggs she's
getting? Or are they "fresh" from her coop? I can't remember the
last time I got eggs from a production farm that were more than
yolk-and-white. Some have thicker shells that can be annoying but
always devoid of red-specks...

The Ranger