tbs48 wrote:
> On Jul 31, 2:02 pm, Andy <q> wrote:
>> Chatty Cathy said...
>>
>>> Ahem. Read Dee's question:
>>> Before I hard-boil an egg, I consider the bloody specks that are
>>> *probably* in my eggs
>>> 'Nuff said.
>>> -
>> That's a tad neurotic! The whole survey is! I won't eat an egg if it's rotten
>> and that's it.
>
> There should have been a question on baluts.

I disagree. Separate survey maybe...

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> Larry LaMere wrote:
>> On Tue, 31 Jul 2007 19:33:04 +0200, Chatty Cathy
>> > wrote:
>>
>>> http://www.recfoodcooking.com
>>>
>>> Vote now! (or not)
>>>
>>> Thanks go to Dee Randall for sending in this survey.
>> Needs a fourth choice "I chuck it out"
>>
>>
> Do you really? Like a few others have said, unless the egg is
> obviously "rotten" it doesn't bother me.

Ironically enough, I cracked an egg this morning that had a tiny blood speck
in it. I just scrambled it up. No biggie.

kili

Chatty Cathy said...

>> There should have been a question on baluts.
>
> I disagree. Separate survey maybe...


I google'd baluts. If I was starving to death, I'd eat them but not until
then! @p

Andy

Andy wrote:
> Chatty Cathy said...
>
>>> There should have been a question on baluts.
>> I disagree. Separate survey maybe...
>
>
> I google'd baluts. If I was starving to death, I'd eat them but not until
> then! @p

Not something I could bring myself to eat either... but it's a
"delicacy" in some cultures.
--
Cheers
Chatty Cathy

"maxine in ri" > wrote in message
oups.com...
> On Jul 31, 1:43 pm, "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...
>>
>> The Ranger
>
> Most of the commercially available eggs on the market don't have blood
> specks because the chickens that laid them have never seen, much less
> been covered by, a rooster.
>
> Brown eggs tend to have more brown spots in them (they are not blood)
> because it is more difficult to candle them than white eggs.
>
> That said, I do pick out the brown spots when I crack an egg open.
>
> maxine in ri

What's going on? It must be fate, because I had scrambled eggs this morning,
6 of them; not a spot.

Thanks for your answer.
Dee Dee

Dee Dee said...

>
> "maxine in ri" > wrote in message
> oups.com...
>> On Jul 31, 1:43 pm, "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...
>>>
>>> The Ranger
>>
>> Most of the commercially available eggs on the market don't have blood
>> specks because the chickens that laid them have never seen, much less
>> been covered by, a rooster.
>>
>> Brown eggs tend to have more brown spots in them (they are not blood)
>> because it is more difficult to candle them than white eggs.
>>
>> That said, I do pick out the brown spots when I crack an egg open.
>>
>> maxine in ri
>
> What's going on? It must be fate, because I had scrambled eggs this
> morning, 6 of them; not a spot.
>
> Thanks for your answer.
> Dee Dee


WHOA! Six scrambled eggs???

I couldn't eat six scrambled eggs. I used to be able to.

Andy

Chatty Cathy said...

> it's a "delicacy" in some cultures.


I don't doubt it. Different strokes...

Andy

In article >,
Blair P. Houghton > wrote:

> Chatty Cathy > wrote:
> >Vote now! (or not)
>
> I've eaten about three gabillion eggs, and never
> seen red spots.
>
> --Blair

Do you get only white eggs?

All eggs are passed over a light box before sorting for size.
That gets nearly all blood spotted eggs. White shells are easier to
candle according to the sorters I talked to at the Zorn egg ranch.

We used to go out there to stock up on "checked" eggs (cheap by the flat
"seconds") before I got my own hens.

The local restaurants claimed most of those cheap eggs directly from the
facility. But, if you timed it right during morning collections, you
too could get 30 eggs (2 1/2 dozen) for $1.00.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Kathleen > wrote:

> > So how do you explain blood spots in eggs where no rooster was available?
> >
> I can't explain it because I've never found a bloody spot in an egg that
> came from somewhere (like a supermarket by way of a factory farm) where
> there was no rooster available.

The thing is, in order for a fertilized egg to turn up with a visible
embryo, the egg would have had to be incubated for a few days. 24 hours
and all you see is a slightly larger whitish round spot on the yolk.

Most blood spots are not developing chicks. Trust me. ;-)
And they are rare to zilch on grocery store eggs due to the
sorting/grading process.

Ah, here we go:

http://www.georgiaeggs.org/pages/bloodspots.html

>
>
> >>People are just weird sometimes. It's okay to eat eggs, it's okay to
> >>eat chickens, but somehow the mid-point, a fertilized egg, is icky.
> >
> >
> > I'm ok with fertilized eggs (ate them for years) but I'll have to pass
> > on Baluts, thanks. ;-)
> >
> > http://en.wikipedia.org/wiki/Balut
>
> I'd pass on that too, myself. Although my JRT, disgusting little
> egg-sucker that he is, would no doubt enjoy Balut as much as he did the
> contents of the nest of a hapless, shore-dwelling, probably endangered,
> bird.
>
> MMMmm... Crunchy, chewy and juicy all at once.

JRT's are interesting dogs. <lol>
My Lab Chows will eat eggs whole, shell and all!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
maxine in ri > wrote:

> On Jul 31, 1:43 pm, "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...
> >
> > The Ranger
>
> Most of the commercially available eggs on the market don't have blood
> specks because the chickens that laid them have never seen, much less
> been covered by, a rooster.

Nope.

Most of them don't have blood spots because they are sorted via candling
during the grading process.

Blood spots do NOT indicate a fertilized egg.

>
> Brown eggs tend to have more brown spots in them (they are not blood)
> because it is more difficult to candle them than white eggs.

Exactly.

>
> That said, I do pick out the brown spots when I crack an egg open.
>
> maxine in ri

I used to. I quit doing it years ago.
If I am serving guests, I'll remove any spots from a fried egg after it
it is cooked, but I don't bother with scrambled eggs as I've usually
mixed other stuff with it so they are not visible.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Chatty Cathy > wrote:

> Larry LaMere wrote:
> > On Tue, 31 Jul 2007 19:33:04 +0200, Chatty Cathy >
> > wrote:
> >
> >> http://www.recfoodcooking.com
> >>
> >> Vote now! (or not)
> >>
> >> Thanks go to Dee Randall for sending in this survey.
> > Needs a fourth choice "I chuck it out"
> >
> >
> Do you really? Like a few others have said, unless the egg is obviously
> "rotten" it doesn't bother me.

Unfortunately, I was unable to pull Goomba's post about clouded whites
as she is in the killfile, but I saw her post at work last night thru a
different server.

She is correct.

The egg that I got Salmonella from that one time had a slight clouding
of the white but the yolk was intact so I trusted it. Normally yolks are
fragile in ruined eggs. The shell was damaged and it was a home grown
egg.

Like an idiot, I ignored it. I was on a raw egg kick at the time and the
egg smelled and tasted fine. I thought the slight clouding was due to
the shell being damaged during the washing process.

It was really dumb.

The $100.00 ER co-pay was not worth a $.10 egg. :-P

If in doubt, toss it out.

I started paying for my error in judgment about 6 hours later. After 3
days of being unable to keep anything but water down, I sought help.

The Demerol IV was almost worth it. <G>

Almost, but not quite... I lost 15 lbs. in 7 days.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Chatty Cathy > wrote:

> tbs48 wrote:
> > On Jul 31, 2:02 pm, Andy <q> wrote:
> >> Chatty Cathy said...
> >>
> >>> Ahem. Read Dee's question:
> >>> Before I hard-boil an egg, I consider the bloody specks that are
> >>> *probably* in my eggs
> >>> 'Nuff said.
> >>> -
> >> That's a tad neurotic! The whole survey is! I won't eat an egg if it's
> >> rotten
> >> and that's it.
> >
> > There should have been a question on baluts.
>
> I disagree. Separate survey maybe...

<lol> Agreed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> wrote:

> Chatty Cathy said...
>
> >> There should have been a question on baluts.
> >
> > I disagree. Separate survey maybe...
>
>
> I google'd baluts. If I was starving to death, I'd eat them but not until
> then! @p
>
> Andy

I'd have to puree them first, and remove the guts...

Or something. :-P
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

BLOODY SPECKS on your eggs?
i use the local grocery store eggs, and haven't seen blood in years!






"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Dee Randall for sending in this survey.
> --
> Cheers
> Chatty Cathy
>
> *Reminder:*
> The person who casts the first vote is eligible to claim a *Virtual* Tin
> Foil Hat (TFH) prize.
> The current selection can be seen at:
>
> http://www.recfoodcooking.com/survey/hats.html
>
> Winners please note: In order to claim your TFH you have to "own up" to
> being the first voter here on r.f.c. and tell us which one you have
> chosen.
>
>
>

Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>>So how do you explain blood spots in eggs where no rooster was available?
>>>
>>
>>I can't explain it because I've never found a bloody spot in an egg that
>>came from somewhere (like a supermarket by way of a factory farm) where
>>there was no rooster available.
>
>
> The thing is, in order for a fertilized egg to turn up with a visible
> embryo, the egg would have had to be incubated for a few days. 24 hours
> and all you see is a slightly larger whitish round spot on the yolk.
>
> Most blood spots are not developing chicks. Trust me. ;-)
> And they are rare to zilch on grocery store eggs due to the
> sorting/grading process.
>
> Ah, here we go:
>
> http://www.georgiaeggs.org/pages/bloodspots.html

Cool! Thanks.
>
>>>>People are just weird sometimes. It's okay to eat eggs, it's okay to
>>>>eat chickens, but somehow the mid-point, a fertilized egg, is icky.
>>>
>>>
>>>I'm ok with fertilized eggs (ate them for years) but I'll have to pass
>>>on Baluts, thanks. ;-)
>>>
>>>http://en.wikipedia.org/wiki/Balut
>>
>>I'd pass on that too, myself. Although my JRT, disgusting little
>>egg-sucker that he is, would no doubt enjoy Balut as much as he did the
>>contents of the nest of a hapless, shore-dwelling, probably endangered,
>>bird.
>>
>>MMMmm... Crunchy, chewy and juicy all at once.
>
>
> JRT's are interesting dogs. <lol>

Yeah. For the most part they are not Wishbone, or My Dog Skip, or
whatever that dog's name on Frasier was. They are bred to go to
ground.... To follow quarry into its own pitch dark lair and do battle.
They are yappers, front door doingers, cat killers, diggers, escape
artists and toddler snappers They are not easy dogs to keep.

But Cooper, my JRT (aka "the Spanish Inquisition", aka "that damned
jack") allows my flyball club's B-team to dominate the division they
compete in. Three big, slow dogs loping along, and your adversaries
start to relax, passing a little wider, thinking, "We've got this one in
the bag". Nobody expects a sub-five-second height dog on a division 4
or 5 team.

Hence the nickname, from an old Monty Python skit.. Character
responding indignantly to queries upon arriving home late:
"Well, I didn't expect the Spanish Inquisition!"

Antique Catholic priest leaps through doorway, brandishing a crucifix,
shouts:
"NO ONE EXPECTS THE SPANISH INQUISITION!!!"

> My Lab Chows will eat eggs whole, shell and all!

My BC, Zane, has stolen eggs off of the counter a couple of times. My
bad. I forget he has the amazing elastic extendo-neck and prehensile
lips. He dropped them on the floor, licked up as much as he could and
left the shells to glue themselves to the pergo.

Scully, the othr BC has eaten at least a couple of hardboiled eggs,
shell and all. This usually happens on Easter morning, and the egg is
gobbled down at a dead run in order to avoid sharing with jealous
housemates.

In article >,
Kathleen > wrote:

> >
> > The thing is, in order for a fertilized egg to turn up with a visible
> > embryo, the egg would have had to be incubated for a few days. 24 hours
> > and all you see is a slightly larger whitish round spot on the yolk.
> >
> > Most blood spots are not developing chicks. Trust me. ;-)
> > And they are rare to zilch on grocery store eggs due to the
> > sorting/grading process.
> >
> > Ah, here we go:
> >
> > http://www.georgiaeggs.org/pages/bloodspots.html
>
> Cool! Thanks.

I had to have learned something after raising chickens for several
years. <grins> is one of the better (moderated)
e-mail lists.

> >>MMMmm... Crunchy, chewy and juicy all at once. ( Baluts)
> >
> >
> > JRT's are interesting dogs. <lol>
>
> Yeah. For the most part they are not Wishbone, or My Dog Skip, or
> whatever that dog's name on Frasier was. They are bred to go to
> ground.... To follow quarry into its own pitch dark lair and do battle.
> They are yappers, front door doingers, cat killers, diggers, escape
> artists and toddler snappers They are not easy dogs to keep.

Nope.
I've known people that were their care takers.
Superballs and wonderful companions.

>
> But Cooper, my JRT (aka "the Spanish Inquisition", aka "that damned
> jack") allows my flyball club's B-team to dominate the division they
> compete in. Three big, slow dogs loping along, and your adversaries
> start to relax, passing a little wider, thinking, "We've got this one in
> the bag". Nobody expects a sub-five-second height dog on a division 4
> or 5 team.

<lol> Sounds similar to my BC, only more diligent!

>
> Hence the nickname, from an old Monty Python skit.. Character
> responding indignantly to queries upon arriving home late:
> "Well, I didn't expect the Spanish Inquisition!"
>
> Antique Catholic priest leaps through doorway, brandishing a crucifix,
> shouts:
> "NO ONE EXPECTS THE SPANISH INQUISITION!!!"
>
> > My Lab Chows will eat eggs whole, shell and all!
>
> My BC, Zane, has stolen eggs off of the counter a couple of times. My
> bad. I forget he has the amazing elastic extendo-neck and prehensile
> lips. He dropped them on the floor, licked up as much as he could and
> left the shells to glue themselves to the pergo.

<g>

Jewely knows better. She always asks permission.
She is a BC: http://i15.tinypic.com/2m4zy2r.jpg

>
> Scully, the othr BC has eaten at least a couple of hardboiled eggs,
> shell and all. This usually happens on Easter morning, and the egg is
> gobbled down at a dead run in order to avoid sharing with jealous
> housemates.

Sounds like a Border Collie to me.... <lol>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
>
>
> The egg that I got Salmonella from that one time had a slight clouding
> of the white but the yolk was intact so I trusted it. Normally yolks are
> fragile in ruined eggs. The shell was damaged and it was a home grown
> egg.
>
> Like an idiot, I ignored it. I was on a raw egg kick at the time and the
> egg smelled and tasted fine. I thought the slight clouding was due to
> the shell being damaged during the washing process.

Om, it seems to me I've seen clouding or even slight clouding of the white
before. Have you seen that sort of thing since then?
Me -- I always cook bien que/well done.
I appreciate your intelligent and informed input,
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >
> >
> > The egg that I got Salmonella from that one time had a slight clouding
> > of the white but the yolk was intact so I trusted it. Normally yolks are
> > fragile in ruined eggs. The shell was damaged and it was a home grown
> > egg.
> >
> > Like an idiot, I ignored it. I was on a raw egg kick at the time and the
> > egg smelled and tasted fine. I thought the slight clouding was due to
> > the shell being damaged during the washing process.
>
> Om, it seems to me I've seen clouding or even slight clouding of the white
> before. Have you seen that sort of thing since then?

No.
This was "different". Slight, very light white coagulation. The shell
was cracked. When I collected eggs from the nests and found a
cracked/damaged shell, the egg would be destroyed post haste. When dad
collected eggs, well, his eyesight is not as good as mine.

All eggs brought in from the nests were washed in a solution of warm
water and dish soap.

I was tired, hungry, busy at work and not thinking. I thought that dad
had followed my rule of eggs damaged in the nests = destroyed eggs. I
thought that the shell might have gotten damaged during the cleaning
process and since it smelled etc. ok, it was ok to eat.

It was a serious lapse in judgment.

> Me -- I always cook bien que/well done.

This egg was eaten raw. ;-) I dare say that cooked, it may have been ok.
I happen to be a bit weird and love raw egg yolks. Rather than waste
whites, I'll eat them raw too when the craving for raw egg yolks hits.
Silly I know, but we all have "particular" tastes. I still do it even
now but am more careful.

What I'd advise from this experience is that if that shell is not intact
or a white is slightly cloudy, chuck the egg, especially if the
done-ness of the egg is going to be in question.

Meringue for instance is made from whipped toasted raw whites.
Sunny Side Up eggs also can include some raw egg white.


> I appreciate your intelligent and informed input,
> Dee Dee

<lol> Was not too bright of me to eat a questionable raw egg now was it?
;-D

I'm just not afraid to share experiences where I screwed up.
If someone else can learn from my mistake...
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Wertz wrote:

> It depends on the store. Some HEB's are pretty lower-middle
> class, others are upscale.
>
> They did have a store in LA, but ti closed in 2003. Mostly
> they're expanding in Mexico for now.
>
> I never noticed they had a pretty favorable Wiki page:
> http://en.wikipedia.org/wiki/H-E-B
>
> -sw

Thanks for the link. The store where I shopped, was in The Woodlands, a
suburb of Houston. I also shopped in the Conroe store.

Becca

On Jul 31, 3:26 pm, Cindy Hamilton >
wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

We noticed Cindy's comment about her husband saying Eggland's Best
eggs "taste better". In fact Eggland's Best has won 5 Gold Medal
Awards for the Best Tasting Egg by the American Culinary Institute and
Men's health magazine recently recognized Eggland's Best as "Best
Fresh Egg" in its annual evaluation.

On the subject of spots in eggs....most spots in eggs are actually
spots of protein and pigment. About a third of all brown eggs
regardless of brand, cage free etc have small spots of protein and
pigment in them. This is the same pigment that makes the eggs brown
and so these are not blood or evidence of fertility.