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 Egg surplus!

Change Page: < 12 | Showing page 2 of 2, messages 31 to 53 of 53
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seafarer john

RE: Egg surplus! Wed, 03/24/04 6:08 PM (permalink)
You guys poached all my puns!

ms seafarer
 
#31
    Grampy

    • Total Posts: 1559
    • Joined: 10/14/2002
    • Location: Greenfield, MA
    RE: Egg surplus! Wed, 03/24/04 6:24 PM (permalink)
    I'm surprised no one has brought up the subject of a henway.
     
    #32
      Hiram Callahan

      • Total Posts: 116
      • Joined: 8/16/2000
      • Location: New York, NY
      RE: Egg surplus! Wed, 03/24/04 6:32 PM (permalink)
      quote:
      Originally posted by i95

      Pack it up. This thread is ovum.


      Shirr.
       
      #33
        i95

        • Total Posts: 2500
        • Joined: 7/14/2003
        • Location: Sin City, VA
        RE: Egg surplus! Wed, 03/24/04 7:14 PM (permalink)
        quote:
        Originally posted by Grampy

        I'm surprised no one has brought up the subject of a henway.


        About six-and-a-half pounds, right, Grampy ?
         
        #34
          Cakes

          • Total Posts: 562
          • Joined: 9/11/2003
          • Location: Sarasota, FL
          RE: Egg surplus! Wed, 03/24/04 7:15 PM (permalink)
          Seriously now, don't wash the eggs any more than they have been. The trick is to wash them just enough so they do not upset people. If you wash them too much, they won't keep as long.

          Cakes
           
          #35
            Grampy

            • Total Posts: 1559
            • Joined: 10/14/2002
            • Location: Greenfield, MA
            RE: Egg surplus! Wed, 03/24/04 8:04 PM (permalink)
            quote:
            Originally posted by i95

            quote:
            Originally posted by Grampy

            I'm surprised no one has brought up the subject of a henway.


            About six-and-a-half pounds, right, Grampy ?


            Eggcellent! You must have a college education. Lemme guess, Perdue?
             
            #36
              marberthenad

              • Total Posts: 509
              • Joined: 2/19/2003
              • Location: Washington, DC
              RE: Egg surplus! Wed, 03/24/04 8:46 PM (permalink)
              quote:
              Originally posted by Cakes

              If they are that fresh, you may have difficulties trying to hard boil them and peel them. Wait a week or so.

              When I was a bachelor, I would buy eggs and not get around to using the whole dozen so I started putting the date on them. My friend, whose parents had an egg laying production (1000 hens or so) came to visit. He decided he would do a study on my old and dated eggs. I forget how many weeks old the oldest were. The only problem was that when he cracked one into the fry pan it covered the whole bottom. Still tasted good according to him.

              Cakes


              When I was in college I remember going to a house where shared by five students. They had each written their names on their eggs.
               
              #37
                Grampy

                • Total Posts: 1559
                • Joined: 10/14/2002
                • Location: Greenfield, MA
                RE: Egg surplus! Wed, 03/24/04 9:33 PM (permalink)
                quote:
                Originally posted by marberthenad

                quote:
                Originally posted by Cakes

                If they are that fresh, you may have difficulties trying to hard boil them and peel them. Wait a week or so.

                When I was a bachelor, I would buy eggs and not get around to using the whole dozen so I started putting the date on them. My friend, whose parents had an egg laying production (1000 hens or so) came to visit. He decided he would do a study on my old and dated eggs. I forget how many weeks old the oldest were. The only problem was that when he cracked one into the fry pan it covered the whole bottom. Still tasted good according to him.

                Cakes


                When I was in college I remember going to a house where shared by five students. They had each written their names on their eggs.


                And took eggsams?
                 
                #38
                  ocdreamr

                  • Total Posts: 1109
                  • Joined: 3/12/2003
                  • Location: Wilmington, NC
                  RE: Egg surplus! Wed, 03/24/04 9:35 PM (permalink)
                  Lone Stsr,
                  Here is the recipe for the pound cake. Sorry it only uses 10 eggs. It comes from the Maryland Way cook book (2nd cook book I ever bought 1967)& was revised from an 1814 account book. It is the old fashioned dense pound cake

                  Mrs. Chew's Pound cake

                  1 pound of butter (2 cups)
                  1/2 to 1 teaspoon of mace
                  1pound of sugar (2 1/4 cups)
                  10 eggs, serparated
                  1 pound flour, sifted (4 cups)
                  1/2 tsp salt
                  1 tsp vanilla
                  2tblspns brandy or 8 drops of rose water (I always use the brand

                  While butter is softening, sprinkle the mace over it, so that the flavor may be absorbed. Cream the butter, add sugar and cream ingrediants together until very light & fluffly. Beat in egg yolks, one at a time; beat thoroughly. Fold in the sifted dry ingrediants, the vanilla, brandy or rose water, and at the last, the stiffly beaten egg whites. Pour batter into greased loaf pans, or large tube pan. Bake at 300 for an hour and a quarter to an hour and a half, until cale is golden brown and slightly shrunken from sides of pan
                   
                  #39
                    marberthenad

                    • Total Posts: 509
                    • Joined: 2/19/2003
                    • Location: Washington, DC
                    RE: Egg surplus! Thu, 03/25/04 6:10 AM (permalink)
                    quote:
                    Originally posted by Grampy

                    quote:
                    Originally posted by marberthenad

                    quote:
                    Originally posted by Cakes

                    If they are that fresh, you may have difficulties trying to hard boil them and peel them. Wait a week or so.

                    When I was a bachelor, I would buy eggs and not get around to using the whole dozen so I started putting the date on them. My friend, whose parents had an egg laying production (1000 hens or so) came to visit. He decided he would do a study on my old and dated eggs. I forget how many weeks old the oldest were. The only problem was that when he cracked one into the fry pan it covered the whole bottom. Still tasted good according to him.

                    Cakes


                    When I was in college I remember going to a house where shared by five students. They had each written their names on their eggs.


                    And took eggsams?


                    Yup, you could tell they were scrambling.
                     
                    #40
                      i95

                      • Total Posts: 2500
                      • Joined: 7/14/2003
                      • Location: Sin City, VA
                      RE: Egg surplus! Thu, 03/25/04 8:00 AM (permalink)
                      quote:
                      Originally posted by Grampy

                      quote:
                      Originally posted by i95

                      quote:
                      Originally posted by Grampy

                      I'm surprised no one has brought up the subject of a henway.


                      About six-and-a-half pounds, right, Grampy ?


                      Eggcellent! You must have a college education. Lemme guess, Perdue?


                      Only eggheads went to Perdue. I went to, of course, Holyoke.
                       
                      #41
                        emsmom

                        • Total Posts: 955
                        • Joined: 3/23/2004
                        • Location: Gastonia, NC
                        RE: Egg surplus! Thu, 03/25/04 10:03 AM (permalink)
                        How about some eggs pickled with beets
                        Boil the eggs and make some pickled beets.
                        Put the eggs in the pickled beet juice when the
                        juice is hot. This is a must during the Easter Season at our house
                         
                        #42
                          Grampy

                          • Total Posts: 1559
                          • Joined: 10/14/2002
                          • Location: Greenfield, MA
                          RE: Egg surplus! Thu, 03/25/04 10:11 AM (permalink)
                          quote:
                          Originally posted by i95

                          quote:
                          Originally posted by Grampy

                          quote:
                          Originally posted by i95

                          quote:
                          Originally posted by Grampy

                          I'm surprised no one has brought up the subject of a henway.


                          About six-and-a-half pounds, right, Grampy ?


                          Eggcellent! You must have a college education. Lemme guess, Perdue?


                          Only eggheads went to Perdue. I went to, of course, Holyoke.


                          I think it's time to bury the hatch-it.
                           
                          #43
                            Lone Star

                            • Total Posts: 1730
                            • Joined: 5/22/2003
                            • Location: Houston, TX
                            RE: Egg surplus! Thu, 03/25/04 10:20 AM (permalink)
                            quote:
                            Originally posted by ocdreamr

                            Lone Stsr,
                            Here is the recipe for the pound cake. Sorry it only uses 10 eggs. It comes from the Maryland Way cook book (2nd cook book I ever bought 1967)& was revised from an 1814 account book. It is the old fashioned dense pound cake

                            Mrs. Chew's Pound cake

                            1 pound of butter (2 cups)
                            1/2 to 1 teaspoon of mace
                            1pound of sugar (2 1/4 cups)
                            10 eggs, serparated
                            1 pound flour, sifted (4 cups)
                            1/2 tsp salt
                            1 tsp vanilla
                            2tblspns brandy or 8 drops of rose water (I always use the brand

                            While butter is softening, sprinkle the mace over it, so that the flavor may be absorbed. Cream the butter, add sugar and cream ingrediants together until very light & fluffly. Beat in egg yolks, one at a time; beat thoroughly. Fold in the sifted dry ingrediants, the vanilla, brandy or rose water, and at the last, the stiffly beaten egg whites. Pour batter into greased loaf pans, or large tube pan. Bake at 300 for an hour and a quarter to an hour and a half, until cale is golden brown and slightly shrunken from sides of pan



                            thanks oc! I am going to make that tomorrow night - just in time for a birthday dinner too!
                             
                            #44
                              i95

                              • Total Posts: 2500
                              • Joined: 7/14/2003
                              • Location: Sin City, VA
                              RE: Egg surplus! Thu, 03/25/04 10:33 AM (permalink)
                              quote:
                              Originally posted by Grampy

                              quote:
                              Originally posted by i95

                              quote:
                              Originally posted by Grampy

                              quote:
                              Originally posted by i95

                              quote:
                              Originally posted by Grampy

                              I'm surprised no one has brought up the subject of a henway.


                              About six-and-a-half pounds, right, Grampy ?


                              Eggcellent! You must have a college education. Lemme guess, Perdue?


                              Only eggheads went to Perdue. I went to, of course, Holyoke.


                              I think it's time to bury the hatch-it.


                              Now, THAT was funny.

                              OK, the "hatch-it" is buried. No more puns. Besides, I'm sure you're egghausted and I think that I've been cooped up too long.

                               
                              #45
                                Grampy

                                • Total Posts: 1559
                                • Joined: 10/14/2002
                                • Location: Greenfield, MA
                                RE: Egg surplus! Thu, 03/25/04 10:45 AM (permalink)
                                Then you will need to recooperate.
                                 
                                #46
                                  angelfood

                                  • Total Posts: 204
                                  • Joined: 12/15/2003
                                  • Location: Lowcountry, SC
                                  RE: Egg surplus! Thu, 03/25/04 1:32 PM (permalink)
                                  I wanna know how those chickens knew to gear up production for Easter... .
                                   
                                  #47
                                    Cakes

                                    • Total Posts: 562
                                    • Joined: 9/11/2003
                                    • Location: Sarasota, FL
                                    RE: Egg surplus! Thu, 03/25/04 2:11 PM (permalink)
                                    I wanna know how to color brown eggs for Easter? Do you lay on a good coat of primer first?
                                     
                                    #48
                                      angelfood

                                      • Total Posts: 204
                                      • Joined: 12/15/2003
                                      • Location: Lowcountry, SC
                                      RE: Egg surplus! Thu, 03/25/04 2:55 PM (permalink)
                                      LOL Cakes...I wondered about that too!!
                                       
                                      #49
                                        RubyRose

                                        • Total Posts: 2187
                                        • Joined: 5/7/2003
                                        • Location: Lehigh Valley, PA
                                        RE: Egg surplus! Thu, 03/25/04 4:33 PM (permalink)
                                        EGG AND ASPARAGUS BRUNCH DISH

                                        1 pound fresh asparagus, trimmed
                                        1/ 2 lb. sliced mushrooms
                                        3/ 4 cup butter or margarine
                                        1/ 4 cup finely minced onion
                                        3/ 4 cup flour
                                        1 tsp. dry mustard
                                        4 cups milk
                                        1 can (14 ½ oz.) chicken broth
                                        1 pound cubed fully cooked ham
                                        1 cup (4 ounces) shredded cheddar cheese
                                        8 hard-cooked eggs, quartered
                                        1/ 2 tsp. salt
                                        1/8 tsp. cayenne pepper
                                        1/ 4 tsp. crumbled dried tarragon (optional)
                                        10-12 biscuits, warmed

                                        Cut asparagus into 1/ 2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles.
                                         
                                        #50
                                          michaelgemmell

                                          • Total Posts: 673
                                          • Joined: 3/17/2004
                                          • Location: San Francisco, CA
                                          RE: Egg surplus! Thu, 03/25/04 5:55 PM (permalink)
                                          Good thing it has already been pointed out that very fresh eggs will not peel easily if hard-boiled.

                                          Super-fresh eggs? Every time I see the henhouse on "The Waltons," I tell my partner I wish we lived in the country and could keep chickens. Am I CRAZY? Use them the same way you use any food that is especially fresh by "exposing" them. Don't bury them in a cake, but DO fry them, or, especially, DO make fresh pasta. Kitchenaid now makes an attachment set for their mixers that rolls and cuts (not extrudes) pasta. You still handle and monitor it, you just don't have to crank any more. May I suggest you dress it just with some softened Kerrygold Irish butter? Your pasta will be inherently delicious without red sauce.
                                           
                                          #51
                                            Rex Allen

                                            • Total Posts: 157
                                            • Joined: 3/8/2003
                                            • Location: San Diego, CA
                                            RE: Egg surplus! Sat, 04/10/04 1:45 PM (permalink)
                                            And I thought my oldest friend Frank was a punster, He loved all of the past retorts and told me you were all very punny! Rex in now expensive and sunny San Diego. (The Marine layer burned off.) Dont't start.
                                             
                                            #52
                                              i95

                                              • Total Posts: 2500
                                              • Joined: 7/14/2003
                                              • Location: Sin City, VA
                                              RE: Egg surplus! Sat, 04/10/04 2:01 PM (permalink)
                                              quote:
                                              Originally posted by Rex Allen

                                              And I thought my oldest friend Frank was a punster, He loved all of the past retorts and told me you were all very punny! Rex in now expensive and sunny San Diego. (The Marine layer burned off.) Dont't start.


                                              Welcome to PunFood.com !
                                               
                                              #53
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