"The Ranger" > wrote in message
...
> 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
I buy free-range eggs. About 90% (maybe more?) have blood specs. I have
bought them from two different sources (I know this), and they are the same.
But I'm not sure what you mean by a production farm.
Dee Dee