On Jul 31, 2:06 pm, "Dee Dee" > wrote:
> "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

If my husband finds a blood speck in an egg, he throws it away. I'd
go broke
buying free-range eggs. I get Eggland's Best (the most ordinary kind--
can't
recall exactly what the name on the carton says) because He says that
they taste better.

Cindy Hamilton