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Eggs with runny whites
Guess what I learned today from the show The Kitchen on the Food Network? The following is clipped from http://www.ehow.com/info_7976709_do-...mean-eggs.html Grade B Grade B eggs are the lowest quality of eggs available for purchase. Grade B eggs are rarely sold in stores and are commonly used for commercial liquid and powdered egg products. The white of a grade B egg is thin and watery. The yolk is wide and flat, holding a far less uniform shape than the yolks of grade AA and A eggs. The shells of grade B eggs must be unbroken, but they commonly have stains and noticeable defects. Grade B eggs are best used in baked goods, rather than fried, scrambled or poached eggs. Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html Perhaps this was the problem with my breakfast egg the other day Janet US |
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Eggs with runny whites
On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote:
> >Guess what I learned today from the show The Kitchen on the Food >Network? > The following is clipped from >http://www.ehow.com/info_7976709_do-...mean-eggs.html > >Grade B I don't think I've ever seen anything but grade A eggs. |
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Eggs with runny whites
On 1/12/2016 8:04 PM, The New Other Guy wrote:
> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote: > >> >> Guess what I learned today from the show The Kitchen on the Food >> Network? >> The following is clipped from >> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >> Grade B > > I don't think I've ever seen anything but grade A eggs. > > > You snipped this, did you read it? Grade B eggs are the lowest quality of eggs available for purchase. Grade B eggs are rarely sold in stores and are commonly used for commercial liquid and powdered egg products. |
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Eggs with runny whites
"Janet B" > wrote in message news  > > Guess what I learned today from the show The Kitchen on the Food > Network? > The following is clipped from > http://www.ehow.com/info_7976709_do-...mean-eggs.html > > Grade B > > Grade B eggs are the lowest quality of eggs available for purchase. > Grade B eggs are rarely sold in stores and are commonly used for > commercial liquid and powdered egg products. The white of a grade B > egg is thin and watery. The yolk is wide and flat, holding a far less > uniform shape than the yolks of grade AA and A eggs. The shells of > grade B eggs must be unbroken, but they commonly have stains and > noticeable defects. Grade B eggs are best used in baked goods, rather > than fried, scrambled or poached eggs. > Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > > Perhaps this was the problem with my breakfast egg the other day > Janet US Don't you check the grade before you buy? I was astounded to find that I never saw any AA eggs when we lived in NY. A was the best that I saw. Here, almost all eggs are AA. You can sometimes find A. But you'll rarely find B. |
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Eggs with runny whites
On Tuesday, January 12, 2016 at 7:05:14 PM UTC-6, The New Other Guy wrote:
> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote: > > > > >Guess what I learned today from the show The Kitchen on the Food > >Network? > > The following is clipped from > >http://www.ehow.com/info_7976709_do-...mean-eggs.html > > > >Grade B > > I don't think I've ever seen anything but grade A eggs. Well, not in our grocery stores, no. John Kuthe... |
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Eggs with runny whites
On Tue, 12 Jan 2016 17:04:55 -0800, The New Other Guy
> wrote: > On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote: > > > > >Guess what I learned today from the show The Kitchen on the Food > >Network? > > The following is clipped from > >http://www.ehow.com/info_7976709_do-...mean-eggs.html > > > >Grade B > > I don't think I've ever seen anything but grade A eggs. > I haven't seen anything less than grade A in decades. I bought grade B once and they were fine, just a little flatter. -- sf |
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Eggs with runny whites
On Tue, 12 Jan 2016 21:12:54 -0500, Ed Pawlowski > wrote:
> On 1/12/2016 8:04 PM, The New Other Guy wrote: > > On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote: > > > >> > >> Guess what I learned today from the show The Kitchen on the Food > >> Network? > >> The following is clipped from > >> http://www.ehow.com/info_7976709_do-...mean-eggs.html > >> > >> Grade B > > > > I don't think I've ever seen anything but grade A eggs. > > > > > > > > You snipped this, did you read it? > Grade B eggs are the lowest quality of eggs available for purchase. > Grade B eggs are rarely sold in stores and are commonly used for > commercial liquid and powdered egg products. Now that I think about it, maybe it was the difference between A and AA. Do they sell grade B at the grocery store? -- sf |
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Eggs with runny whites
On Tue, 12 Jan 2016 21:12:54 -0500, Ed Pawlowski > wrote:
>On 1/12/2016 8:04 PM, The New Other Guy wrote: >> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B > wrote: >> >>> >>> Guess what I learned today from the show The Kitchen on the Food >>> Network? >>> The following is clipped from >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Grade B >> >> I don't think I've ever seen anything but grade A eggs. >> >> >> > >You snipped this, did you read it? >Grade B eggs are the lowest quality of eggs available for purchase. >Grade B eggs are rarely sold in stores and are commonly used for >commercial liquid and powdered egg products. Sorry. I should have explained more clearly. I heard about Grade B eggs on Food Network. I began to wonder if perhaps some eggs had been categorized improperly and if I had gotten some badly categorized eggs. I did read what I clipped. I discovered from reading, that eggs with thin whites are not necessarily spoiled/old, but poorer quality eggs. I already knew from Food Network that Grade B was used by bakeries. I have never seen Grade B eggs for sale, I have only seen Grade AA in my memory. I do read the carton for the dates. Janet US |
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Eggs with runny whites
"Sqwertz" > wrote in message ... > On Tue, 12 Jan 2016 17:46:08 -0700, Janet B wrote: > >> Perhaps this was the problem with my breakfast egg the other day >> Janet US > > You can't buy Grade B Eggs in any grocery store. Oh yeah? http://denverbargains.com/2012/02/sa...-grade-b-eggs/ > > It's not worth losing sleep over. Yolks fall out when you least > expect it. There are worse things that could happen. > > -sw |
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Eggs with runny whites
On Tue, 12 Jan 2016 23:36:10 -0800, "Julie Bove"
> wrote: > >"Sqwertz" > wrote in message ... >> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B wrote: >> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >> You can't buy Grade B Eggs in any grocery store. > >Oh yeah? > >http://denverbargains.com/2012/02/sa...-grade-b-eggs/ I don't think that qualifies as a grocery store, seems to be more of a commissary, supplies large commercial kitchens. http://www.aeb.org/search/result-ite...the-right-eggs |
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Eggs with runny whites
On Wednesday, January 13, 2016 at 7:57:45 AM UTC-6, Brooklyn1 wrote:
> On Tue, 12 Jan 2016 23:36:10 -0800, "Julie Bove" > > wrote: > > > > >"Sqwertz" > wrote in message > ... > >> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B wrote: > >> > >>> Perhaps this was the problem with my breakfast egg the other day > >>> Janet US > >> > >> You can't buy Grade B Eggs in any grocery store. > > > >Oh yeah? > > > >http://denverbargains.com/2012/02/sa...-grade-b-eggs/ > > I don't think that qualifies as a grocery store, seems to be more of a > commissary, supplies large commercial kitchens. > > http://www.aeb.org/search/result-ite...the-right-eggs ROFL!!!! Not a grocery store? Then why do they carry groceries? DUH!!! Sometimes ShelDUM, you ARE dumb as a post!! John Kuthe... |
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Eggs with runny whites
The jumbo eggs I get are grade A.
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Eggs with runny whites
Sqwertz wrote:
> It's not worth losing sleep over. **** you straight to Hell with your sick woman-stalking, you subhuman piece of shit! ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
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Eggs with runny whites
Julie Bove wrote:
> > "Sqwertz" > wrote in message > ... >> On Tue, 12 Jan 2016 17:46:08 -0700, Janet B wrote: >> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >> You can't buy Grade B Eggs in any grocery store. > > Oh yeah? Julie, you groove on men hating you, that is supremely UN-healthy. Get some help soon! ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw Julie's brain is made of squishy and squeaky cheddar cheese curds. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
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Eggs with runny whites
Sqwertz wrote:
> On Tue, 12 Jan 2016 23:36:10 -0800, Julie Bove wrote: > >> "Sqwertz" > wrote in message >> ... >> >>> You can't buy Grade B Eggs in any grocery store. >> >> Oh yeah? > > Yeah. > > -sw > How nice of you to goad her while she's in surgery. You are truly the most evil person in here. |
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Eggs with runny whites
On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote:
> Guess what I learned today from the show The Kitchen on the Food > Network? > The following is clipped from > http://www.ehow.com/info_7976709_do-...mean-eggs.html > > Grade B > > Grade B eggs are the lowest quality of eggs available for purchase. > Grade B eggs are rarely sold in stores and are commonly used for > commercial liquid and powdered egg products. The white of a grade B > egg is thin and watery. The yolk is wide and flat, holding a far less > uniform shape than the yolks of grade AA and A eggs. The shells of > grade B eggs must be unbroken, but they commonly have stains and > noticeable defects. Grade B eggs are best used in baked goods, rather > than fried, scrambled or poached eggs. > Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > > Perhaps this was the problem with my breakfast egg the other day > Janet US They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great.  The giant gorilla in the room is how do they grade an egg without cracking it open? |
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Eggs with runny whites
On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 >
wrote: >On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> Guess what I learned today from the show The Kitchen on the Food >> Network? >> The following is clipped from >> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >> Grade B >> >> Grade B eggs are the lowest quality of eggs available for purchase. >> Grade B eggs are rarely sold in stores and are commonly used for >> commercial liquid and powdered egg products. The white of a grade B >> egg is thin and watery. The yolk is wide and flat, holding a far less >> uniform shape than the yolks of grade AA and A eggs. The shells of >> grade B eggs must be unbroken, but they commonly have stains and >> noticeable defects. Grade B eggs are best used in baked goods, rather >> than fried, scrambled or poached eggs. >> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >> Perhaps this was the problem with my breakfast egg the other day >> Janet US > >They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. > >The giant gorilla in the room is how do they grade an egg without cracking it open? I was wondering that as well Janet US |
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Eggs with runny whites
On 1/13/2016 2:43 PM, Janet B wrote:
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > I was wondering that as well Seems it's another quality that can be detected by candling. nancy |
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Eggs with runny whites
Nancy Young wrote:
> On 1/13/2016 2:43 PM, Janet B wrote: >> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> wrote: > >>> The giant gorilla in the room is how do they grade an egg without >>> cracking it open? >> >> I was wondering that as well > > Seems it's another quality that can be detected by candling. > > nancy > > All the hip egg chasers are cupping now. |
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Eggs with runny whites
On 1/13/2016 9:43 AM, Janet B wrote:
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: > >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> Guess what I learned today from the show The Kitchen on the Food >>> Network? >>> The following is clipped from >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Grade B >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> Grade B eggs are rarely sold in stores and are commonly used for >>> commercial liquid and powdered egg products. The white of a grade B >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> grade B eggs must be unbroken, but they commonly have stains and >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> than fried, scrambled or poached eggs. >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >> >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > I was wondering that as well > > Janet US > I'm guessing they're using sonar or MRIs. |
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Eggs with runny whites
On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote:
> On 1/13/2016 9:43 AM, Janet B wrote: > > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > > wrote: > > > >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: > >>> Guess what I learned today from the show The Kitchen on the Food > >>> Network? > >>> The following is clipped from > >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>> > >>> Grade B > >>> > >>> Grade B eggs are the lowest quality of eggs available for purchase. > >>> Grade B eggs are rarely sold in stores and are commonly used for > >>> commercial liquid and powdered egg products. The white of a grade B > >>> egg is thin and watery. The yolk is wide and flat, holding a far less > >>> uniform shape than the yolks of grade AA and A eggs. The shells of > >>> grade B eggs must be unbroken, but they commonly have stains and > >>> noticeable defects. Grade B eggs are best used in baked goods, rather > >>> than fried, scrambled or poached eggs. > >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>> > >>> Perhaps this was the problem with my breakfast egg the other day > >>> Janet US > >> > >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. > >> > >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > > > I was wondering that as well > > > > Janet US > > > > I'm guessing they're using sonar or MRIs. Nope. They still do candling, although they don't use candles anymore. <https://www.youtube.com/watch?v=HpY-Xlvibpo> Cindy Hamilton |
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Eggs with runny whites
I don't think you can candle brown shelled eggs.
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Eggs with runny whites
On 1/13/2016 11:32 AM, Cindy Hamilton wrote:
> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> On 1/13/2016 9:43 AM, Janet B wrote: >>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>> wrote: >>> >>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>>>> Guess what I learned today from the show The Kitchen on the Food >>>>> Network? >>>>> The following is clipped from >>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>> >>>>> Grade B >>>>> >>>>> Grade B eggs are the lowest quality of eggs available for purchase. >>>>> Grade B eggs are rarely sold in stores and are commonly used fo >>>>> commercial liquid and powdered egg products. The white of a grade B >>>>> egg is thin and watery. The yolk is wide and flat, holding a far less >>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >>>>> grade B eggs must be unbroken, but they commonly have stains and >>>>> noticeable defects. Grade B eggs are best used in baked goods, rather >>>>> than fried, scrambled or poached eggs. >>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>> >>>>> Perhaps this was the problem with my breakfast egg the other day >>>>> Janet US >>>> >>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >>>> >>>> The giant gorilla in the room is how do they grade an egg without cracking it open? >>> >>> I was wondering that as well >>> >>> Janet US >>> >> >> I'm guessing they're using sonar or MRIs. > > Nope. They still do candling, although they don't use candles anymore. > > <https://www.youtube.com/watch?v=HpY-Xlvibpo> > > Cindy Hamilton > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs into cartons. Boy that was totally wrong! |
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Eggs with runny whites
On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 >
wrote: >They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen >and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan >to precook that watery part first before dumping the rest of the egg in an effort to get a >little better shape. Oddly enough, that doesn't work too great. > >The giant gorilla in the room is how do they grade an egg without cracking it open? I do that with the brains of people in this newsgroup all the time. -- Bruce |
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Eggs with runny whites
Bruce wrote:
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: > >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen >> and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan >> to precook that watery part first before dumping the rest of the egg in an effort to get a >> little better shape. Oddly enough, that doesn't work too great. >> >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > I do that with the brains of people in this newsgroup all the time. > You look great on the interwebs too: https://www.youtube.com/watch?v=_73NU6OlNuw |
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Eggs with runny whites
"Janet B" > wrote in message ... > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: > >>On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> Guess what I learned today from the show The Kitchen on the Food >>> Network? >>> The following is clipped from >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Grade B >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> Grade B eggs are rarely sold in stores and are commonly used for >>> commercial liquid and powdered egg products. The white of a grade B >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> grade B eggs must be unbroken, but they commonly have stains and >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> than fried, scrambled or poached eggs. >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >>They only sell AA eggs here in the stores. OTOH, I've had eggs with watery >>albumen and an unproud yolk. I'll typically crack open an egg, hold it >>slightly open over the pan to precook that watery part first before >>dumping the rest of the egg in an effort to get a little better shape. >>Oddly enough, that doesn't work too great. >> >>The giant gorilla in the room is how do they grade an egg without cracking >>it open? > > I was wondering that as well > > Janet US Candling. In the old days they literally sat in a dark room and held the eggs up one by one to a candle flame to see through it. I imagine it has changed now. |
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Eggs with runny whites
On 1/12/2016 11:34 PM, Sqwertz wrote:
> It's not worth losing sleep over. You criminally STALK and ABUSE women, you sick little dwarfy man! Here's what you did when you went all over the Usenet impersonating the well-liked regular named "sf" and posting all her personal data on the net against her will, including her: * home address * age * cell phone number * husband's name etc. YOU did that, you evil *******! And then you had the hubris to actually GLOAT about in public saying: ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that you literally stalked poor Omelet, a local Auustin favorite, right off the Usenet! In your worst moment ever you actually begged her to KILL you: ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- Then after having your nose rubbed in your filthy criminal stalking you came back with, not an apology, nor the slightest remorse, just this: "The facebook group is much more pleasant." But we all know that's only because you cower over there in mortal fear of being booted by the FB admins. You're _so done_ here virus, I mean really ****ing done. I'm making you a project like no other, expect a lot more of your evil abuse and hatred to be aired for all to see here. And we both know there's a google archive full of your hatred of women just waiting to be hung out on the virtual clothesline to dry. Enjoy then, you rotten, worthless misogynistic *******! |
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Eggs with runny whites
"dsi1" > wrote in message ... > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >>> On 1/13/2016 9:43 AM, Janet B wrote: >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>>> wrote: >>>> >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>>>>> Guess what I learned today from the show The Kitchen on the Food >>>>>> Network? >>>>>> The following is clipped from >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>>> >>>>>> Grade B >>>>>> >>>>>> Grade B eggs are the lowest quality of eggs available for purchase. >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo >>>>>> commercial liquid and powdered egg products. The white of a grade B >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far less >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >>>>>> grade B eggs must be unbroken, but they commonly have stains and >>>>>> noticeable defects. Grade B eggs are best used in baked goods, rather >>>>>> than fried, scrambled or poached eggs. >>>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>>> >>>>>> Perhaps this was the problem with my breakfast egg the other day >>>>>> Janet US >>>>> >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with >>>>> watery albumen and an unproud yolk. I'll typically crack open an egg, >>>>> hold it slightly open over the pan to precook that watery part first >>>>> before dumping the rest of the egg in an effort to get a little better >>>>> shape. Oddly enough, that doesn't work too great. >>>>> >>>>> The giant gorilla in the room is how do they grade an egg without >>>>> cracking it open? >>>> >>>> I was wondering that as well >>>> >>>> Janet US >>>> >>> >>> I'm guessing they're using sonar or MRIs. >> >> Nope. They still do candling, although they don't use candles anymore. >> >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >> Cindy Hamilton >> > > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs > into cartons. Boy that was totally wrong! When I was young, the local shop had a box with electric lamp and they would hold the egg over the lamp. -- http://www.helpforheroes.org.uk/shop/ |
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Eggs with runny whites
Ophelia wrote:
> > "dsi1" > wrote in message > ... > > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: > >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: > >>> On 1/13/2016 9:43 AM, Janet B wrote: > >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > >>>> wrote: > >>>> > >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: > >>>>>> Guess what I learned today from the show The Kitchen on the Food > >>>>>> Network? > >>>>>> The following is clipped from > >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>>>>> > >>>>>> Grade B > >>>>>> > >>>>>> Grade B eggs are the lowest quality of eggs available for purchase. > >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo > >>>>>> commercial liquid and powdered egg products. The white of a grade B > >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far less > >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of > >>>>>> grade B eggs must be unbroken, but they commonly have stains and > >>>>>> noticeable defects. Grade B eggs are best used in baked goods, rather > >>>>>> than fried, scrambled or poached eggs. > >>>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>>>>> > >>>>>> Perhaps this was the problem with my breakfast egg the other day > >>>>>> Janet US > >>>>> > >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with > >>>>> watery albumen and an unproud yolk. I'll typically crack open an egg, > >>>>> hold it slightly open over the pan to precook that watery part first > >>>>> before dumping the rest of the egg in an effort to get a little better > >>>>> shape. Oddly enough, that doesn't work too great. > >>>>> > >>>>> The giant gorilla in the room is how do they grade an egg without > >>>>> cracking it open? > >>>> > >>>> I was wondering that as well > >>>> > >>>> Janet US > >>>> > >>> > >>> I'm guessing they're using sonar or MRIs. > >> > >> Nope. They still do candling, although they don't use candles anymore. > >> > >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> > >> > >> Cindy Hamilton > >> > > > > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs > > into cartons. Boy that was totally wrong! > > When I was young, the local shop had a box with electric lamp and they would > hold the egg over the lamp. I saw a documentary once where it was all automated. A computer "candled" each egg and separated them accordingly. |
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Eggs with runny whites
"Gary" > wrote in message ... > Ophelia wrote: >> >> "dsi1" > wrote in message >> ... >> > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: >> >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> >>> On 1/13/2016 9:43 AM, Janet B wrote: >> >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> >>>> wrote: >> >>>> >> >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> >>>>>> Guess what I learned today from the show The Kitchen on the Food >> >>>>>> Network? >> >>>>>> The following is clipped from >> >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>>>>> >> >>>>>> Grade B >> >>>>>> >> >>>>>> Grade B eggs are the lowest quality of eggs available for >> >>>>>> purchase. >> >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo >> >>>>>> commercial liquid and powdered egg products. The white of a grade >> >>>>>> B >> >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far >> >>>>>> less >> >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >> >>>>>> grade B eggs must be unbroken, but they commonly have stains and >> >>>>>> noticeable defects. Grade B eggs are best used in baked goods, >> >>>>>> rather >> >>>>>> than fried, scrambled or poached eggs. >> >>>>>> Read more : >> >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>>>>> >> >>>>>> Perhaps this was the problem with my breakfast egg the other day >> >>>>>> Janet US >> >>>>> >> >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with >> >>>>> watery albumen and an unproud yolk. I'll typically crack open an >> >>>>> egg, >> >>>>> hold it slightly open over the pan to precook that watery part >> >>>>> first >> >>>>> before dumping the rest of the egg in an effort to get a little >> >>>>> better >> >>>>> shape. Oddly enough, that doesn't work too great. >> >>>>> >> >>>>> The giant gorilla in the room is how do they grade an egg without >> >>>>> cracking it open? >> >>>> >> >>>> I was wondering that as well >> >>>> >> >>>> Janet US >> >>>> >> >>> >> >>> I'm guessing they're using sonar or MRIs. >> >> >> >> Nope. They still do candling, although they don't use candles >> >> anymore. >> >> >> >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >> >> >> Cindy Hamilton >> >> >> > >> > Astounding! I imagined it would be a bunch of Mexican ladies packing >> > eggs >> > into cartons. Boy that was totally wrong! >> >> When I was young, the local shop had a box with electric lamp and they >> would >> hold the egg over the lamp. > > I saw a documentary once where it was all automated. A computer > "candled" each egg and separated them accordingly. Did you not look at the link Cindy posted? Now that was computer candling in a massive scale -- http://www.helpforheroes.org.uk/shop/ |
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Eggs with runny whites
On Wed, 13 Jan 2016 13:32:02 -0800 (PST), Cindy Hamilton
> wrote: >On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> On 1/13/2016 9:43 AM, Janet B wrote: >> > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> > wrote: >> > >> >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> >>> Guess what I learned today from the show The Kitchen on the Food >> >>> Network? >> >>> The following is clipped from >> >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>> >> >>> Grade B >> >>> >> >>> Grade B eggs are the lowest quality of eggs available for purchase. >> >>> Grade B eggs are rarely sold in stores and are commonly used for >> >>> commercial liquid and powdered egg products. The white of a grade B >> >>> egg is thin and watery. The yolk is wide and flat, holding a far less >> >>> uniform shape than the yolks of grade AA and A eggs. The shells of >> >>> grade B eggs must be unbroken, but they commonly have stains and >> >>> noticeable defects. Grade B eggs are best used in baked goods, rather >> >>> than fried, scrambled or poached eggs. >> >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>> >> >>> Perhaps this was the problem with my breakfast egg the other day >> >>> Janet US >> >> >> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >> >> >> >> The giant gorilla in the room is how do they grade an egg without cracking it open? >> > >> > I was wondering that as well >> > >> > Janet US >> > >> >> I'm guessing they're using sonar or MRIs. > >Nope. They still do candling, although they don't use candles anymore. > ><https://www.youtube.com/watch?v=HpY-Xlvibpo> > >Cindy Hamilton I know about candling. I was wondering how they could tell if the white was runny so as to grade the egg as a B. Janet US |
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Eggs with runny whites
On Fri, 15 Jan 2016 10:17:38 -0700, Janet B >
wrote: >On Wed, 13 Jan 2016 13:32:02 -0800 (PST), Cindy Hamilton > wrote: > >>On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >>> On 1/13/2016 9:43 AM, Janet B wrote: >>> > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>> > wrote: >>> > >>> >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> >>> Guess what I learned today from the show The Kitchen on the Food >>> >>> Network? >>> >>> The following is clipped from >>> >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> >>> >>> Grade B >>> >>> >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> >>> Grade B eggs are rarely sold in stores and are commonly used for >>> >>> commercial liquid and powdered egg products. The white of a grade B >>> >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> >>> grade B eggs must be unbroken, but they commonly have stains and >>> >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> >>> than fried, scrambled or poached eggs. >>> >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> >>> Janet US >>> >> >>> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >>> >> >>> >> The giant gorilla in the room is how do they grade an egg without cracking it open? >>> > >>> > I was wondering that as well >>> > >>> > Janet US >>> > >>> >>> I'm guessing they're using sonar or MRIs. >> >>Nope. They still do candling, although they don't use candles anymore. >> >><https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >>Cindy Hamilton > >I know about candling. I was wondering how they could tell if the >white was runny so as to grade the egg as a B. >Janet US Candling is for detecting excessive blood spots, if the egg is fertilized, and to check fertilized egg development in the incubators. Today candling is done electronically, with high intensity LED light, with computerized/digitized imaging, and at high speed as the eggs pass the candling device on conveyer belts. Computer programs check images for grading. If eggs were individually graded by humans the old fashioned way eggs would be too expensive. And not just chicken eggs are candled, all poultry eggs are candled... the turkey farmer can't afford a dead egg in the incubator, or it will probably explode and ruin maybe a thousand fertilized developing eggs... fertilized eggs are candled often as they mature. If turkey farmers used old fashioned methods few of us could afford a Thanksgiving turkey... it would cost less to hunt wild turkey and for those without access to land with wild turkeys hunting the family bird can be prohibitively expensive. Plenty wild turkey here but no hunting allowed: http://i66.tinypic.com/10qaxwg.jpg |
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Eggs with runny whites
On 1/15/2016 12:17 PM, Janet B wrote:
> I know about candling. I was wondering how they could tell if the > white was runny so as to grade the egg as a B. It seems that the viscosity is something the computer can detect. nancy |
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Eggs with runny whites
On Fri, 15 Jan 2016 16:37:16 -0500, Nancy Young
> wrote: >On 1/15/2016 12:17 PM, Janet B wrote: > >> I know about candling. I was wondering how they could tell if the >> white was runny so as to grade the egg as a B. > >It seems that the viscosity is something the computer can >detect. > >nancy O.k., I'll buy that. Seems reasonable. Thanks Janet US |
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Eggs with runny whites
On Friday, January 15, 2016 at 4:37:27 PM UTC-5, Nancy Young wrote:
> On 1/15/2016 12:17 PM, Janet B wrote: > > > I know about candling. I was wondering how they could tell if the > > white was runny so as to grade the egg as a B. > > It seems that the viscosity is something the computer can > detect. > > nancy It can see the yolk wobbling around as the egg rotates. More wobble = runnier eggwhite. Cindy Hamilton |
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Eggs with runny whites
Cindy Hamilton wrote:
> > It can see the yolk wobbling around as the egg rotates. More > wobble = runnier eggwhite. From what I've read, put eggs in water. If they stay flat on the bottom, they're good. If they stay down but stand up on one end, they're still good but getting old. If they float, throw them out. |
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