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.

"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Dee Randall for sending in this survey.

>
> 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.
>
There were only 2 votes when I went on -- so someone was ahead of me. Was
it you, Cathy? ;-)))
Dee Dee

Dee Dee wrote:
> "Chatty Cathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Vote now! (or not)
>>
>> Thanks go to Dee Randall for sending in this survey.
>
>> 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.
>>
> There were only 2 votes when I went on -- so someone was ahead of me. Was
> it you, Cathy? ;-)))
> Dee Dee
>
>
Nope, wasn't me - sigh. I am not eligible to claim the "prize" - it
would be considered "insider trading"

--
Cheers
Chatty Cathy

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

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

Chatty Cathy wrote:
>
> 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.

Yes to the first two, with the qualification that I do that selectively
based on the planned use for the egg i.e. always when separating the
yolks for creme brulee, less so for something that will be blended like
in a batter.

Pete C.

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

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.

Andy

The Ranger wrote:

>
> 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...
>

Can't answer for Dee, but... I have had both types of eggs i.e. fresh
from the coop and when my hen (bless her cotton socks) doesn't lay, I
have to buy store bought eggs. I have seen "specks" and "strings" in
both types when cracking them open to fry or whatever.... doesn't bother
me in the least. And I certainly don't think about it when I boil eggs
either.
--
Cheers
Chatty Cathy

Andy wrote:

>
> That's a tad neurotic! The whole survey is! I won't eat an egg if it's rotten
> and that's it.

Was it? Just because an egg has a "string" or a "spot" does not
necessarily mean its rotten, IMNSHO.

--
Cheers
Chatty Cathy

"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

Dee Dee > wrote in message
...
>> 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...
>>
> 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.

I don't buy free-range eggs because none of the people in my
family would be able to tell the difference and the cost is just
too significant. Same with "brown" eggs; the few times I've
purchased brown eggs, no one mentioned anything notable so I went
back to buy my 2-for-1 dozen-and-half weekly purchases.

As far as a production farm; caged chickens laying eggs for mass
production. Almost mechanized from start to finish. <shrug>

The Ranger

Steve Wertz wrote:
> I only buy eggs that have been humanely treated so I've never
> seen bloody specs in eggs.

<lol>

--
Cheers
Chatty Cathy

Chatty Cathy said...

> Andy wrote:
>
>>
>> That's a tad neurotic! The whole survey is! I won't eat an egg if it's
>> rotten and that's it.
>
> Was it? Just because an egg has a "string" or a "spot" does not
> necessarily mean its rotten, IMNSHO.


I meant the only thing that would prevent me from eating an egg is if it's
rotten right out of the shell. Spots and strings make no difference to me!

About as neurotic as I get when it comes to eggs is checking them in the
carton at the market for cracks.

The only real major concern would be salmonella tainted and undercooked
eggs.

Andy

Andy wrote:

>
> I meant the only thing that would prevent me from eating an egg is if it's
> rotten right out of the shell. Spots and strings make no difference to me!
>
> About as neurotic as I get when it comes to eggs is checking them in the
> carton at the market for cracks.
>
> The only real major concern would be salmonella tainted and undercooked
> eggs.

OK, now I "geddit"

--
Cheers
Chatty Cathy

The Ranger wrote:
>
> Dee Dee > wrote in message
> ...
> >> 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...
> >>
> > 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.
>
> I don't buy free-range eggs because none of the people in my
> family would be able to tell the difference and the cost is just
> too significant. Same with "brown" eggs; the few times I've
> purchased brown eggs, no one mentioned anything notable so I went
> back to buy my 2-for-1 dozen-and-half weekly purchases.
>
> As far as a production farm; caged chickens laying eggs for mass
> production. Almost mechanized from start to finish. <shrug>
>
> The Ranger

There is a noticeable difference between eggs for some uses. I have
found that the "Eggland's Best Cage Free Organic" eggs provide
significantly better yolks for my creme brulee, while for other uses
like scrambled or in cakes most any egg is just fine.

Pete C.

Chatty Cathy wrote:
>
> Andy wrote:
>
> >
> > That's a tad neurotic! The whole survey is! I won't eat an egg if it's rotten
> > and that's it.
>
> Was it? Just because an egg has a "string" or a "spot" does not
> necessarily mean its rotten, IMNSHO.
>
> --
> Cheers
> Chatty Cathy

Correct, strings and specs have nothing whatsoever to do with an eggs
freshness.

Pete C.

Pete C. wrote:
> Chatty Cathy wrote:
>
>>Andy wrote:
>>
>>
>>>That's a tad neurotic! The whole survey is! I won't eat an egg if it's rotten
>>>and that's it.
>>
>>Was it? Just because an egg has a "string" or a "spot" does not
>>necessarily mean its rotten, IMNSHO.
>>
>>--
>>Cheers
>>Chatty Cathy
>
>
> Correct, strings and specs have nothing whatsoever to do with an eggs
> freshness.

Well, no, of course not. The string is part of the structure of the egg
itself. The bloody spot, otoh, indicates fertilization.

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.

Kathleen said...

> Pete C. wrote:
>> Chatty Cathy wrote:
>>
>>>Andy wrote:
>>>
>>>
>>>>That's a tad neurotic! The whole survey is! I won't eat an egg if it's
>>>>rotten and that's it.
>>>
>>>Was it? Just because an egg has a "string" or a "spot" does not
>>>necessarily mean its rotten, IMNSHO.
>>>
>>>--
>>>Cheers
>>>Chatty Cathy
>>
>>
>> Correct, strings and specs have nothing whatsoever to do with an eggs
>> freshness.
>
> Well, no, of course not. The string is part of the structure of the egg
> itself. The bloody spot, otoh, indicates fertilization.

I was told the blood spot was the chicken heart. True or false?


> 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.

Right!!! Whisk it up and scramble and nobody would be the wiser! I suppose
eggs over or sunny-side-up with a spot on it "might" lose visual appeal?!?

Andy

In article >,
Chatty Cathy > wrote:

> Steve Wertz wrote:
> > I only buy eggs that have been humanely treated so I've never
> > seen bloody specs in eggs.
>
> <lol>

I missed that post. ;-)
Well worth an <lol>

Thanks.
--
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...
>
> > Andy wrote:
> >
> >>
> >> That's a tad neurotic! The whole survey is! I won't eat an egg if it's
> >> rotten and that's it.
> >
> > Was it? Just because an egg has a "string" or a "spot" does not
> > necessarily mean its rotten, IMNSHO.
>
>
> I meant the only thing that would prevent me from eating an egg is if it's
> rotten right out of the shell. Spots and strings make no difference to me!
>
> About as neurotic as I get when it comes to eggs is checking them in the
> carton at the market for cracks.
>
> The only real major concern would be salmonella tainted and undercooked
> eggs.
>
> Andy

A valid concern.

BTDT.

I always check for damaged eggs. Most of the time at the store I shop
at, there is a carton put aside for cracked eggs.

We exchange them from a carton for intact ones.
--
Peace, Om

Remove _ to validate e-mails.

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

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

In article >,
"Pete C." > wrote:

> Chatty Cathy wrote:
> >
> > Andy wrote:
> >
> > >
> > > That's a tad neurotic! The whole survey is! I won't eat an egg if it's
> > > rotten
> > > and that's it.
> >
> > Was it? Just because an egg has a "string" or a "spot" does not
> > necessarily mean its rotten, IMNSHO.
> >
> > --
> > Cheers
> > Chatty Cathy
>
> Correct, strings and specs have nothing whatsoever to do with an eggs
> freshness.
>
> Pete C.

Disagree.

The white "string" you describe is normal. It's twisted protein strands
on either side of the yolk to help keep it centered during incubation.

Said strands are called the Chalaza.
The older the egg, the less prominent this structure is so it's presence
is desirable. Blood spots are caused by minor damage to the hens
reproductive system during egg development and are meaningless.

This particular discussion goes on all the time on Poultry lists. I've
been on Poultry lists for over 15 years as I used to have my own hens.

http://www.oeuf.ca/en/encyclopedie/oeufnatomie/

A rotten egg will generally smell. If nothing else, the yolk will often
not be intact on breaking an egg open, and the air space will be either
larger or gone.

When I used to candle eggs during incubation, I could tell right away
that I had a bad egg when I opened the incubator. The smell is rather
obvious. The "sniff test" was the quickest way to tell which egg was the
bad egg when you were checking them.

On candling, the air space was often gone as the internal egg structure
was deteriorating and the egg stank thru the shell.

With experience, it was pretty obvious when to toss an egg from the
chick incubator.

I hatched many chicks over 15 years or so of raising poultry.

That can certainly be useful for telling rotten eggs for eating. There
generally is no doubt.

Dad holding two of the last cochin bantam chicks I ever hatched before
giving up on raising chickens due to changes in city ordinances, and ass
holes for new neighbors that moved in from Houston:

http://i10.tinypic.com/63v6atc.jpg
--
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 >,
Chatty Cathy > wrote:

> Andy wrote:
>
> >
> > I meant the only thing that would prevent me from eating an egg is if it's
> > rotten right out of the shell. Spots and strings make no difference to me!
> >
> > About as neurotic as I get when it comes to eggs is checking them in the
> > carton at the market for cracks.
> >
> > The only real major concern would be salmonella tainted and undercooked
> > eggs.
>
> OK, now I "geddit"

The danger of Salmonella is that it won't necessarily cause an off odor
or taste.

I learned that one the hard way. But, the egg was damaged. I mistakenly
thought that dad had damaged the egg during washing. Eggs damaged in the
nests were generally destroyed on the spot.

My eyesight was better than his...

If in doubt, throw it out. A $.10 cent egg is not worth the $100.00
co-pay for an ER visit. :-P
--
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 >,
Kathleen > wrote:

> Pete C. wrote:
> > Chatty Cathy wrote:
> >
> >>Andy wrote:
> >>
> >>
> >>>That's a tad neurotic! The whole survey is! I won't eat an egg if it's
> >>>rotten
> >>>and that's it.
> >>
> >>Was it? Just because an egg has a "string" or a "spot" does not
> >>necessarily mean its rotten, IMNSHO.
> >>
> >>--
> >>Cheers
> >>Chatty Cathy
> >
> >
> > Correct, strings and specs have nothing whatsoever to do with an eggs
> > freshness.
>
> Well, no, of course not. The string is part of the structure of the egg
> itself. The bloody spot, otoh, indicates fertilization.

So how do you explain blood spots in eggs where no rooster was available?

>
> 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
--
Peace, Om

Remove _ to validate e-mails.

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

"Omelet" > wrote in message
news
>Blood spots are caused by minor damage to the hens
> reproductive system during egg development and are meaningless.

Thanks, Om. What is your experience with the approximate percentage of your
eggs that have/had blood spots?
Thanks for the url about the egg. Quite a good link.


> http://i10.tinypic.com/63v6atc.jpg

Just too sweet!
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >Blood spots are caused by minor damage to the hens
> > reproductive system during egg development and are meaningless.
>
> Thanks, Om. What is your experience with the approximate percentage of your
> eggs that have/had blood spots?

Oh geez. It was so low, I did not particularly keep track. It's going to
be more common in first year layers and most farms dump the hens at 2 to
3 years of age as egg production begins to drop off at that point. If
you ever want cheap hens, pick up "used" layers from local production
ranches. They are still quite adequate for up to 6 years ime. And they
sell them cheap so you get to skip the 6 months of chick raising.

I've watched eggs being sorted at an "egg farm" tho' and they run them
thru a light box to try to minimize blood spots. They discard them if
they see them but really small spots are going to be missed for the most
part, especially if you get brown eggs as those shells are harder to see
thru.

On a guess, I'd say less than 10% but like anything, the negative
aspects of food will be noted the most. ;-)

> Thanks for the url about the egg. Quite a good link.

Welcome! We used to have to google a lot for poultry list newbies. There
is a lot of info on eggs available if you know the key words.

The best general poultry site on the entire internet is run by Barry
Koffler at http://www.feathersite.com/Poultry/BRKPoultryPage.html
But, that is aimed more towards breeders and bird keepers.
>
>
> > http://i10.tinypic.com/63v6atc.jpg
>
> Just too sweet!
> Dee Dee

Yes. ;-) I used to LOVE to hatch. Those were cochin bantam chicks, my #1
favorite breed. I miss them as I had managed to breed out aggressive
tendencies so they were very tame... <sigh>
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet said...

>> About as neurotic as I get when it comes to eggs is checking them in the
>> carton at the market for cracks.
>>
>> The only real major concern would be salmonella tainted and undercooked
>> eggs.
>>
>> Andy
>
> A valid concern.
>
> BTDT.
>
> I always check for damaged eggs. Most of the time at the store I shop
> at, there is a carton put aside for cracked eggs.
>
> We exchange them from a carton for intact ones.


Om,

Well then, I'm MORE neurotic than you! If I find a cracked egg, the
whole carton goes back on the shelf with the lid open and I start over with
a new one.

I don't know if a cracked egg gone unnoticed might also hasten the rotten
egg process?!?

Andy

In article >, Andy <q> wrote:

> Omelet said...
>
> >> About as neurotic as I get when it comes to eggs is checking them in the
> >> carton at the market for cracks.
> >>
> >> The only real major concern would be salmonella tainted and undercooked
> >> eggs.
> >>
> >> Andy
> >
> > A valid concern.
> >
> > BTDT.
> >
> > I always check for damaged eggs. Most of the time at the store I shop
> > at, there is a carton put aside for cracked eggs.
> >
> > We exchange them from a carton for intact ones.
>
>
> Om,
>
> Well then, I'm MORE neurotic than you! If I find a cracked egg, the
> whole carton goes back on the shelf with the lid open and I start over with
> a new one.
>
> I don't know if a cracked egg gone unnoticed might also hasten the rotten
> egg process?!?
>
> Andy

I don't worry about intact shells unless there is "egg goo" on it!
So long as the shell is intact and clean, it's good to go imho.
--
Peace, Om

Remove _ to validate e-mails.

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

Steve Wertz wrote:

> I only buy eggs that have been humanely treated so I've never
> seen bloody specs in eggs.
>
> -sw

Most of my eggs come from my mother's free range chickens, and they tend
to have more bloody specs. This is making me wonder what she is doing
to those poor little chickens. <g> They are probbly afraid of her
demented Boston Terrier.

Becca

"Steve Wertz" > wrote in message
...
> On Tue, 31 Jul 2007 17:13:10 -0500, Becca wrote:
>
>> Steve Wertz wrote:
>>
>>> I only buy eggs that have been humanely treated so I've never
>>> seen bloody specs in eggs.
>>
>> Most of my eggs come from my mother's free range chickens, and they tend
>> to have more bloody specs. This is making me wonder what she is doing
>> to those poor little chickens. <g> They are probbly afraid of her
>> demented Boston Terrier.
>
> Seriously though - 99% of my eggs come from CostCo or HEB and I
> haven't seen a bloody spec for at least a decade. I use a dozen
> every three weeks or so.
>
> -sw

sw, the ones I buy at Costco, Winchester, VA are HillandDale, Gettysburg, PA
which are free-range, organic, etc.
and the other ones I buy directly from the organic farm, Hedgebrook Farm
near Winchester, VA.
Dee Dee

Omelet wrote:

> The white "string" you describe is normal. It's twisted protein strands
> on either side of the yolk to help keep it centered during incubation.
>
> Said strands are called the Chalaza.
> The older the egg, the less prominent this structure is so it's presence
> is desirable. Blood spots are caused by minor damage to the hens
> reproductive system during egg development and are meaningless.
>
> This particular discussion goes on all the time on Poultry lists. I've
> been on Poultry lists for over 15 years as I used to have my own hens.
>
> http://www.oeuf.ca/en/encyclopedie/oeufnatomie/
>
> A rotten egg will generally smell. If nothing else, the yolk will often
> not be intact on breaking an egg open, and the air space will be either
> larger or gone.

Right.. and isn't a spoiled egg's white often cloudy? It is downright
rare for me to get a questionable egg. Perhaps once a year at most?

Steve Wertz wrote:

> Seriously though - 99% of my eggs come from CostCo or HEB and I
> haven't seen a bloody spec for at least a decade. I use a dozen
> every three weeks or so.
>
> -sw

In a week, I will go through 1-2 dozen eggs. I do not have cholesterol
problems.

Doncha just love HEB's produce? I wish we had HEB in Louisiana. Maybe
someday we will.

Becca

Chatty Cathy > wrote:
>Vote now! (or not)

I've eaten about three gabillion eggs, and never
seen red spots.

--Blair

Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>Pete C. wrote:
>>
>>>Chatty Cathy wrote:
>>>
>>>
>>>>Andy wrote:
>>>>
>>>>
>>>>
>>>>>That's a tad neurotic! The whole survey is! I won't eat an egg if it's
>>>>>rotten
>>>>>and that's it.
>>>>
>>>>Was it? Just because an egg has a "string" or a "spot" does not
>>>>necessarily mean its rotten, IMNSHO.
>>>>
>>>>--
>>>>Cheers
>>>>Chatty Cathy
>>>
>>>
>>>Correct, strings and specs have nothing whatsoever to do with an eggs
>>>freshness.
>>
>>Well, no, of course not. The string is part of the structure of the egg
>>itself. The bloody spot, otoh, indicates fertilization.
>
>
> 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.


>>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.

Andy wrote:

> Kathleen said...
>
>
>>Pete C. wrote:
>>
>>>Chatty Cathy wrote:
>>>
>>>
>>>>Andy wrote:
>>>>
>>>>
>>>>
>>>>>That's a tad neurotic! The whole survey is! I won't eat an egg if it's
>>>>>rotten and that's it.
>>>>
>>>>Was it? Just because an egg has a "string" or a "spot" does not
>>>>necessarily mean its rotten, IMNSHO.
>>>>
>>>>--
>>>>Cheers
>>>>Chatty Cathy
>>>
>>>
>>>Correct, strings and specs have nothing whatsoever to do with an eggs
>>>freshness.
>>
>>Well, no, of course not. The string is part of the structure of the egg
>>itself. The bloody spot, otoh, indicates fertilization.
>
>
> I was told the blood spot was the chicken heart. True or false?

False as far as I recall. At the "red spot" stage the burgeoning embryo
is nowhere near developed enough to have differentiated cardiac tissue.
I think the red spot is the whole embryo, or blastula, or whatever you
call it when it's big enough to be visible to the naked eye but looks
more like a blackberry than a chicken when you put it under a scope.

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

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.

--
Cheers
Chatty Cathy

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"

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.

Ted