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 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

"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

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

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

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

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

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

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.

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

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

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

"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

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

Remove _ to validate e-mails.

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

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:
>Vote now! (or not)

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

--Blair

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

Remove _ to validate e-mails.

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

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"

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

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

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

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
>
>
> 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

Remove _ to validate e-mails.

"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.
>
>
>

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

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

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

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

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