In article
>,
spamtrap1888 > wrote:

> Omelet and Janet, I'm excited now, because this gives me an
> opportunity to clear up a mystery. Let me give you the background
> first:
>
> Near where I live is a holdout farm, surrounded by housing. The owner
> has a farm stand on his property, where he sells mostly corn, in
> season. (Some day, he or his heirs will cash in. But probably not till
> the recession is over.)
>
> The elderly owner has a brother, who has an egg operation somewhere
> south of us.
>
> Above the corn counter at the farmstand is a shelf full of eggs, at
> ambient temperature. These eggs intrigue me, because they are not from
> a battery hen-type operation.
>
> But, being a city boy, I am reluctant to buy eggs that are not in a
> refrigerated compartment of some type. It does seem fairly obvious,
> however, that eggs can live for some time at "room" temperature before
> it is wiser not to eat them.
>
> So my question basically is: how long can an egg be at normal
> temperatures (70/80/90) before it is spoiled?

I'm cautious about 90 degrees, but 70 to 80?

2 weeks.

I used to keep eggs in my locker at work because they'd be stolen if I
put them in the refrigerator.

Even then, if there is any damage to the shell, I'd have to check that
before putting any of them in to the incubator and I checked eggs every
day for "stinkers". I could smell a rotten egg when I opened the
incubator door.

Break eggs one at a time into a smaller bowl if there is any doubt. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news >
> >> Om, which are your poultry groups?
> >>
> >
> > I am no longer posting there at the moment (but am putting it back on my
> > e-mail on digest tonight), but for several years, the best one was
> > Dom_bird and still is but it's moved to Googlegroups.
> >
> > Dennis Hawkins owns and moderates it.
> >
> > <http://groups.google.com/group/dom_bird>
> >
> > I quit posting much on BirdFarm as it's almost a dead group by now.
> >
> > Then there is sci.agriculture.poultry for usenet. Activity there varies
> > and I've not checked it for a few years now.
>
> Thankewverymuch)

Enjoy! :-)

Poultry groups were one of my first real introductions to the internet.
I've stayed mostly in touch with some of the people there via private
e-mail. One woman from Arizona from one of the emu lists is still a
regular correspondent, but now we talk mostly cats. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Janet Baraclough > wrote:

> The message >
> from "Bob Terwilliger" > contains these words:
>
> > George wrote:
>
> > > Being an omnivore I regard all critters as potential food.
>
> > I draw the line at leeches
>
> Has someone eaten Gary?
>
> Janet

<lol>!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Janet Baraclough" > wrote in message
...
> The message
> >
> from spamtrap1888 > contains these words:
>
>> Omelet and Janet, I'm excited now, because this gives me an
>> opportunity to clear up a mystery. Let me give you the background
>> first:
>
>> Near where I live is a holdout farm, surrounded by housing. The owner
>> has a farm stand on his property, where he sells mostly corn, in
>> season. (Some day, he or his heirs will cash in. But probably not till
>> the recession is over.)
>
>> The elderly owner has a brother, who has an egg operation somewhere
>> south of us.
>
>> Above the corn counter at the farmstand is a shelf full of eggs, at
>> ambient temperature. These eggs intrigue me, because they are not from
>> a battery hen-type operation.
>
>> But, being a city boy, I am reluctant to buy eggs that are not in a
>> refrigerated compartment of some type. It does seem fairly obvious,
>> however, that eggs can live for some time at "room" temperature before
>> it is wiser not to eat them.
>
>> So my question basically is: how long can an egg be at normal
>> temperatures (70/80/90) before it is spoiled?
>
> At least a month from when they were laid.
> In the UK, many eggs in shops are unrefrigerated; there's no need to
> store them in a fridge at home either.
> Keen cooks prefer to cook with room temperature eggs; for better
> whites and meringues and lighter cakes.
> I've never had a bad egg (either our own, or shop-bought).
>
I've had some Omega-enriched eggs that were vile! They had fed fishmeal to
the chooks and the flavour "passed through". Brioche that taste of fish are
not appetising!
Graham

graham wrote on Wed, 30 Jun 2010 13:38:56 -0600:


> "Janet Baraclough" > wrote in
> message ...
>> The message
>>
>> s.com> from spamtrap1888 > contains
>> these words:
>>
>>> Omelet and Janet, I'm excited now, because this gives me an
>>> opportunity to clear up a mystery. Let me give you the
>>> background first:
>>
>>> Near where I live is a holdout farm, surrounded by housing. The
>>> owner has a farm stand on his property, where he sells
>>> mostly corn, in season. (Some day, he or his heirs will cash
>>> in. But probably not till the recession is over.)
>>
>>> The elderly owner has a brother, who has an egg operation
>>> somewhere south of us.
>>
>>> Above the corn counter at the farmstand is a shelf full of
>>> eggs, at ambient temperature. These eggs intrigue me,
>>> because they are not from a battery hen-type operation.
>>
>>> But, being a city boy, I am reluctant to buy eggs that are
>>> not in a refrigerated compartment of some type. It does seem
>>> fairly obvious, however, that eggs can live for some time at
>>> "room" temperature before it is wiser not to eat them.
>>
>>> So my question basically is: how long can an egg be at normal
>>> temperatures (70/80/90) before it is spoiled?
>>
>> At least a month from when they were laid.
>> In the UK, many eggs in shops are unrefrigerated; there's
>> no need to store them in a fridge at home either. Keen cooks
>> prefer to cook with room temperature eggs; for better whites
>> and meringues and lighter cakes. I've never had a bad egg (either
>> our own, or shop-bought).
>>
>I've had some Omega-enriched eggs that were vile! They had fed
>fishmeal to the chooks and the flavour "passed through". Brioche that
>taste of fish are not appetising!

"Those who know no history are condemned to repeat it." Do people still
do dumb things like that? For similar reasons, feeding pigs fishmeal was
a very unsuccessful British WWII experiment :-)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> graham wrote on Wed, 30 Jun 2010 13:38:56 -0600:
>
>
>> "Janet Baraclough" > wrote in
>> message ...
>>> The message
>>>
>>> s.com> from spamtrap1888 > contains
>>> these words:
>>>
>>>> Omelet and Janet, I'm excited now, because this gives me an
>>>> opportunity to clear up a mystery. Let me give you the
>>>> background first:
>>>
>>>> Near where I live is a holdout farm, surrounded by housing. The owner
>>>> has a farm stand on his property, where he sells
>>>> mostly corn, in season. (Some day, he or his heirs will cash
>>>> in. But probably not till the recession is over.)
>>>
>>>> The elderly owner has a brother, who has an egg operation
>>>> somewhere south of us.
>>>
>>>> Above the corn counter at the farmstand is a shelf full of
>>>> eggs, at ambient temperature. These eggs intrigue me,
>>>> because they are not from a battery hen-type operation.
>>>
>>>> But, being a city boy, I am reluctant to buy eggs that are
>>>> not in a refrigerated compartment of some type. It does seem
>>>> fairly obvious, however, that eggs can live for some time at
>>>> "room" temperature before it is wiser not to eat them.
>>>
>>>> So my question basically is: how long can an egg be at normal
>>>> temperatures (70/80/90) before it is spoiled?
>>>
>>> At least a month from when they were laid.
>>> In the UK, many eggs in shops are unrefrigerated; there's
>>> no need to store them in a fridge at home either. Keen cooks
>>> prefer to cook with room temperature eggs; for better whites
>>> and meringues and lighter cakes. I've never had a bad egg (either our
>>> own, or shop-bought).
>>>
>>I've had some Omega-enriched eggs that were vile! They had fed fishmeal
>>to the chooks and the flavour "passed through". Brioche that taste of
>>fish are not appetising!
>
> "Those who know no history are condemned to repeat it." Do people still
> do dumb things like that? For similar reasons, feeding pigs fishmeal was a
> very unsuccessful British WWII experiment :-)
>
I'm not willing to find out!! I buy free-range (and organic when I feel lie
it).
>

"ChattyCathy" > wrote in message
news:6HDWn.31785$m87.4567@hurricane...
> On Tue, 29 Jun 2010 13:14:15 -0700, spamtrap1888 wrote:
>
>> On Jun 29, 12:06 pm, sf > wrote:
>>> On Tue, 29 Jun 2010 15:49:19 +0200, ChattyCathy
>>>
>>> > wrote:
>>> > On Mon, 28 Jun 2010 11:08:28 -0700, sf wrote:
>
>>> > Looking at the link gloria posted from the American Egg Board, I'd
>>> > also
>>> > say that most (not all) of the "Jumbo" eggs our chickens lay would be
>>> > considered AA grade, because the yolks are nice and big and high, not
>>> > to
>>> > mention a nice dark yellow in color - and the whites spread out very
>>> > little when breaking them into a pan.
>>>
>>> I'm very aware of the differences between A and AA.
>>>
>>
>> She's not trying to teach you the difference, she's supporting her
>> assertion that her eggs comply with the requirements for AA, by
>> providing evidence that the eggs satisfy each individual requirement.
>
> Eggzactly...
>
Is that some kind of yolk?

"Wayne Boatwright" > wrote in message
6.121...
>
>>>
>> You're welcome. It's a staple of flower shows, garden fêtes and
>> tea-rooms in the UK.
>> Graham
>>
>
> Yes, I know. When I was much younger I spent several yeaers in the
> UK. I've just never made that partidcular cake. I used to make
> Madeira Cake every so often, though.
>
I haven't made a Madeira cake in years. I'll see what my late Mother did as
I now have her recipe books and notes. I know that I'll have trouble finding
eggs with really deep-colored yolks to help color the cake.
Graham

On 6/29/2010 8:11 PM, Wayne Boatwright wrote:
> Becca, on 3-4 occasions I have made a cooked custard-based ice cream
> sweetened with half light brown sugar and half granulated sugar,
> adding the chopped grilled peaches near the end. On those occasions
> I had also dipped the peacheds in butter and sugar and cooked them on
> the grill enough to slightly caramelize them. The ice cream was
> delicious, and very different from regular peach ice cream.
>

That sounds wonderful, Wayne, and well worth the trouble.

Becca

On Mon, 28 Jun 2010 21:47:21 +0200, ChattyCathy wrote:

> On Mon, 28 Jun 2010 12:37:36 -0600, graham wrote:
>> Happy chickens!!
>
> They seem to be; they're probably luckier than some. The breeding farm we
> bought them from (when they were 4 weeks old) also supply the local
> commercial chicken farms where the hens are kept in those tiny little
> cages 24/7 for +/- 2 yrs and then off they go to the pet food factory...
>
> Not our lot. They have a fairly decent hen house to sleep in at night
> (with nesting boxes for laying their eggs) - but also have a nice big yard
> to scratch around in during the day. Of course we feed them layers mash
> and corn - and make sure they always have fresh, clean water to drink.
>
> There's a pic of them on the RFC pets page if you're interested (taken a
> while back):
>
> http://www.recfoodcooking.com/pet/sh...attyCathy).jpg
>
you got cute chickens, honey.

your pal,
blake

On Mon, 28 Jun 2010 20:23:15 +0200, ChattyCathy wrote:

> On Mon, 28 Jun 2010 12:01:03 -0600, graham wrote:
>
>>>
>> http://en.wikipedia.org/wiki/Egg_%28...cken_egg_sizes
>>
>> These tables are important as I usually use UK baking books and a large egg
>> there is ~equivalent to an X-large in Canada and the US.
>> Graham
>
> Useful link, thanks. And looking at this I think I can safely assume that
> the eggs my chickens are laying at the moment would be termed "Jumbo" or
> "Very Large" in several parts of the world :-)

better check to make sure your chickens aren't ostriches.

your pal,
blake

On Fri, 02 Jul 2010 11:51:36 -0400, blake murphy wrote:

> On Mon, 28 Jun 2010 20:23:15 +0200, ChattyCathy wrote:
>
>> On Mon, 28 Jun 2010 12:01:03 -0600, graham wrote:
>>
>>
>>> http://en.wikipedia.org/wiki/Egg_%28...cken_egg_sizes
>>>
>>> These tables are important as I usually use UK baking books and a
>>> large egg there is ~equivalent to an X-large in Canada and the US.
>>> Graham
>>
>> Useful link, thanks. And looking at this I think I can safely assume
>> that the eggs my chickens are laying at the moment would be termed
>> "Jumbo" or "Very Large" in several parts of the world :-)
>
> better check to make sure your chickens aren't ostriches.

Hmmm. My chickens cost 15 (local) bucks each. Ostriches cost 2000 hundred
(local) bucks each (last time I made inquiries, which was a few
years back). But then again, maybe I got a real bargain.

--
Cheers
Chatty Cathy

On Fri, 02 Jul 2010 18:39:20 +0100, Janet Baraclough wrote:

> The message <n9oXn.206522$_m6.20525@hurricane>
> from ChattyCathy > contains these words:
>
>> On Fri, 02 Jul 2010 11:51:36 -0400, blake murphy wrote:
>
>> > better check to make sure your chickens aren't ostriches.
>
>> Hmmm. My chickens cost 15 (local) bucks each. Ostriches cost 2000 hundred
>> (local) bucks each (last time I made inquiries, which was a few
>> years back). But then again, maybe I got a real bargain.
>
> Easy to tell. If the chickens are taller than you, it's time to get a
> bigger frying pan.

This is true.
--
Cheers
Chatty Cathy

Janet Baraclough wrote:
> from ChattyCathy > contains these words:
>
>> Hmmm. My chickens cost 15 (local) bucks each. Ostriches cost 2000 hundred
>> (local) bucks each (last time I made inquiries, which was a few
>> years back). But then again, maybe I got a real bargain.
>
> Easy to tell. If the chickens are taller than you, it's time to get a
> bigger frying pan.

And to get out the Ouiji board and have a seannce to ask advice from
the ghost of HG Wells.

On Fri, 02 Jul 2010 18:07:42 +0200, ChattyCathy wrote:

> On Fri, 02 Jul 2010 11:51:36 -0400, blake murphy wrote:
>
>> On Mon, 28 Jun 2010 20:23:15 +0200, ChattyCathy wrote:
>>
>>> On Mon, 28 Jun 2010 12:01:03 -0600, graham wrote:
>>>
>>>> http://en.wikipedia.org/wiki/Egg_%28...cken_egg_sizes
>>>>
>>>> These tables are important as I usually use UK baking books and a
>>>> large egg there is ~equivalent to an X-large in Canada and the US.
>>>> Graham
>>>
>>> Useful link, thanks. And looking at this I think I can safely assume
>>> that the eggs my chickens are laying at the moment would be termed
>>> "Jumbo" or "Very Large" in several parts of the world :-)
>>
>> better check to make sure your chickens aren't ostriches.
>
> Hmmm. My chickens cost 15 (local) bucks each. Ostriches cost 2000 hundred
> (local) bucks each (last time I made inquiries, which was a few
> years back). But then again, maybe I got a real bargain.

it's hard to tell the difference when they're young.

well, when they're young and it's dark.

well, when they're young and it's dark, and you're drunk.

or something.

your pal,
blake

ChattyCathy wrote:
>blake murphy wrote:
>> Easy to tell. If the chickens are taller than you, it's time to get a
>> bigger frying pan.
>
>This is true.

In my neck of the woods there are Betty Grable Chicades that are
taller than the mick.

On Mon, 28 Jun 2010 18:49:22 +0200, in rec.food.cooking, ChattyCathy
wrote:

>On Mon, 28 Jun 2010 14:49:59 +0000, Steve Pope wrote:
>
>> This could be more B.S. but I thought it might serve as a Monday Funny:
>>
>> http://www.birdsontheblog.co.uk/more...from-brussels/
>
>Not knowing which "papers over the weekend" the blogger in the above link
>was on about, makes it a tad difficult to know exactly which rags s(he)
>was referring to (or what was said exactly)... But whatever they were, the
>interpretation is pretty amusing.
>
>Imagine going to a supermarket and asking for "a kilo of (whole, fresh,
>uncooked) eggs". So what do the supermarket staff do to supply *exactly* a
>kilo of eggs to a customer? Break one (or more) of them in half, maybe?
>
>FWIW, here in South Africa (chicken) eggs have been "graded by weight" for
>as long as I can remember. i.e. large eggs have to weigh a minimum of
>X-grams *each* in order to be termed "large", extra-large eggs have to
>weigh X-grams each, and so on. And the corresponding weight per "grade"
>has to be printed on the labels/packaging. However, they are still sold in
>traditional egg boxes by the half-dozen, dozen, or in egg trays of 18 or
>36 eggs.

I have found a claim that
"even where packages do give numbers of items, price would still be
determined by weight."

Which doesn't seem unreasonable, does it?

What I find a pain is that eggs labelled medium in one supermarket can be
a very different size than eggs labelled medium in another, I think this
has to do with free range eggs having less restrictions on labelling. Not
very helpful when your recipe calls for medium or large eggs specifically.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Sat, 03 Jul 2010 16:49:12 -0400, brooklyn1 wrote:

> ChattyCathy wrote:
>>blake murphy wrote:
>>> Easy to tell. If the chickens are taller than you, it's time to get a
>>> bigger frying pan.
>>
>>This is true.
>
> In my neck of the woods there are Betty Grable Chicades that are
> taller than the mick.

those are hallucinations, farm-boy. better cut back on the crystal palace.

blake

On 7/4/2010 11:29 AM, Doug Weller wrote:
> On Mon, 28 Jun 2010 18:49:22 +0200, in rec.food.cooking, ChattyCathy
> wrote:
>
>> On Mon, 28 Jun 2010 14:49:59 +0000, Steve Pope wrote:
>>
>>> This could be more B.S. but I thought it might serve as a Monday Funny:
>>>
>>> http://www.birdsontheblog.co.uk/more...from-brussels/
>>
>> Not knowing which "papers over the weekend" the blogger in the above link
>> was on about, makes it a tad difficult to know exactly which rags s(he)
>> was referring to (or what was said exactly)... But whatever they were, the
>> interpretation is pretty amusing.
>>
>> Imagine going to a supermarket and asking for "a kilo of (whole, fresh,
>> uncooked) eggs". So what do the supermarket staff do to supply *exactly* a
>> kilo of eggs to a customer? Break one (or more) of them in half, maybe?
>>
>> FWIW, here in South Africa (chicken) eggs have been "graded by weight" for
>> as long as I can remember. i.e. large eggs have to weigh a minimum of
>> X-grams *each* in order to be termed "large", extra-large eggs have to
>> weigh X-grams each, and so on. And the corresponding weight per "grade"
>> has to be printed on the labels/packaging. However, they are still sold in
>> traditional egg boxes by the half-dozen, dozen, or in egg trays of 18 or
>> 36 eggs.
>
> I have found a claim that
> "even where packages do give numbers of items, price would still be
> determined by weight."
>
> Which doesn't seem unreasonable, does it?

Except that now you have a big stack of egg cartons and every one a
different price.

> What I find a pain is that eggs labelled medium in one supermarket can be
> a very different size than eggs labelled medium in another, I think this
> has to do with free range eggs having less restrictions on labelling. Not
> very helpful when your recipe calls for medium or large eggs specifically.
>
> Doug