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Post by Patrick on Mar 19, 2009 16:26:56 GMT
Arf! Do not be beguiled by this beguiler! Remember, an Essex lap is no match for a good pair of Bristols. Now who's boasting!  |
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Post by Deleted on Mar 19, 2009 18:18:08 GMT
Yeah? Well, what you might have forgotten is that I have some Irish in me too, begorrah, and his pitchfork is no match for my watered silk-covered chaise with the satin cushions. I'll have him with his head in my lap before you can say "If you're Irish, come into the parlour" Arf! Do not be beguiled by this beguiler! Remember, an Essex lap is no match for a good pair of Bristols.  I'm not a true Bristolian I;m a Gloster blow in .Plus - I 's a quarter bogtrotter No , really Everso ,out of the fridge is better - it sounds counter-intuitive , but I heard it on R4 so it must be right  |
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Post by Patrick on Mar 19, 2009 18:32:57 GMT
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Post by trubble on Mar 19, 2009 19:07:42 GMT
I have done the research and the results are in.
The correct way to store eggs is to 'waterglass' or 'lard' them.
One of my grannys waterglassed and one larded. And you don't teach your grandmother....
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Post by riotgrrl on Mar 19, 2009 19:20:01 GMT
I have done the research and the results are in. The correct way to store eggs is to 'waterglass' or 'lard' them. One of my granny's waterglassed and one larded. And you don't teach your grandmother.... And how exactly do you 'lard' an egg? This is madness. The fridge even comes with a wee egg rack stuck into it, thus clearly indicating the correct place for egg storage. |
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Post by trubble on Mar 19, 2009 19:39:45 GMT
I think you rub lard all over it to seal it for the winter. Or stick it in a bucket of lard. The egg places in the fridge also fit chocolate eggs which is a much better use.
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Post by percyplum on Mar 19, 2009 19:43:43 GMT
Being a farmers daughter, I've never kept eggs in the fridge. They keep for ages and I never bother will bb dates on them either.
Best way to eat them? Hmm, I likes 'em fried, sunny side up, with the white just cooked and the yolk really runny. Same with boiled and poached eggs. Scrambled is good too but not in the microwave -makes them rubbery. And we have lots of omlettes too. Yum. Probaly eat too many but they're a brilliant source of protein.
*Cluck cluck cluck...*
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Post by everso on Mar 20, 2009 0:03:01 GMT
Yeah? Well, what you might have forgotten is that I have some Irish in me too, begorrah, and his pitchfork is no match for my watered silk-covered chaise with the satin cushions. I'll have him with his head in my lap before you can say "If you're Irish, come into the parlour" Arf! Do not be beguiled by this beguiler! Remember, an Essex lap is no match for a good pair of Bristols. HA!! I have both! You're sooooooo lucky. I may not be able to attend the Friday Chat Room this week. I'm off down me brother's tomorrow and doubtless there will be much drinking and talking tomorrow evening. I shall, however, attempt to make him join the SC at some point. Love to all. I shall catch up with everyone on Sunday when the question of keeping eggs in or out of the fridge will continue..... |
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Post by Deleted on Mar 20, 2009 0:06:40 GMT
Have fun Everso ! Don't forget to canvas opinions re eggs at your brother's  |
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Post by Flatypus on Mar 20, 2009 0:19:58 GMT
They don't keep well in the fridge either. They dry up. You need to seal the pores (or is that seal paws?). Like the good old Chines Hundred Year Old Egg except that's Duck's and you're not supposed to eat them raw but I found they made great mayonnaise without the bother of excluding thje white and really only about 100 days but you know how these Orientals like to exaggerate.
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Post by rjpageuk on Mar 20, 2009 0:23:54 GMT
I think you rub lard all over it to seal it for the winter. Or stick it in a bucket of lard. The egg places in the fridge also fit chocolate eggs which is a much better use. You shouldnt keep chocolate in the fridge. |
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Post by trubble on Mar 20, 2009 0:55:05 GMT
It only stays there 3 or 4 minutes.
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Post by housesparrow on Mar 20, 2009 8:18:22 GMT
They don't keep well in the fridge either. They dry up. You need to seal the pores (or is that seal paws?). Like the good old Chines Hundred Year Old Egg except that's Duck's and you're not supposed to eat them raw but I found they made great mayonnaise without the bother of excluding thje white and really only about 100 days but you know how these Orientals like to exaggerate. How do you seal the pores of an egg? My mother never kept eggs in the fridge when I was growing up and drilled me into the perils of doing so. But then she had one of those walk-in larders with ventilation to the outside so the eggs could be kept at a fairly even temperature all the year round. When she moved into the kind of house most people have, the eggs went into the fridge. It does mean remembering to take them out an hour or so before cooking them. |
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Post by jean on Mar 20, 2009 8:48:50 GMT
I think you rub lard all over it... Or butter. That's what my mother (another farmer's daughter) used to do. What you're doing is sealing the pores and preventing the air from escaping - it's the air inside that gives the white of a really fresh egg that curdy texture when it's boiled. But eggs keep pretty well anyway, so I only do it if I know the ones I've got are really fresh. Like if I saw them emerging from the hen. |
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Post by swl on Mar 20, 2009 13:03:59 GMT
All this talk of eggs made me peckish so I thought I'd have a boiled egg. Now I work on the 4 for 1 principle. Put 4 eggs in Boil for a bit Take one out & check - if raw, chuck. Boil for a bit Take one out & check - if raw, chuck. Boil for a bit. Take one out & check - if raw, chuck. Usually by number 4 it's ok. So I put the water on, added salt and a spoon of vinegar. Got a rolling, soft boil going (whaever that is) and added the eggs.  Are they ready yet? |
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Post by riotgrrl on Mar 20, 2009 15:59:32 GMT
It does mean remembering to take them out an hour or so before cooking them. Housey, what you talking about? I've never heard this before. Have I been doing it wrong all my life? |
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Post by jean on Mar 20, 2009 17:02:00 GMT
It depends on how you're intending to cook them.
If you take them straight out of the fridge and put them in boiling water, the shells may crack.
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Post by riotgrrl on Mar 20, 2009 17:06:43 GMT
It depends on how you're intending to cook them. If you take them straight out of the fridge and put them in boiling water, the shells may crack. Yeah? I don't eat eggs anyway, as I've said, as I consider them to be unwholesome. I mean, let's face it, they're basically Chicken Periods. But I'm learning so much about them on this thread. |
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Post by everso on Mar 22, 2009 0:35:15 GMT
It depends on how you're intending to cook them. If you take them straight out of the fridge and put them in boiling water, the shells may crack. Yeah? I don't eat eggs anyway, as I've said, as I consider them to be unwholesome. I mean, let's face it, they're basically Chicken Periods.But I'm learning so much about them on this thread. You think about things too much Riot.  |
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Post by everso on Mar 22, 2009 0:36:09 GMT
Look, I've just got back from my brother's. He's a scientist. He knows stuff.
He keeps his eggs in a fridge.
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