Egg surplus!

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seafarer john
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RE: Egg surplus! 2004/03/24 18:08:39 (permalink)
You guys poached all my puns!

ms seafarer
#31
Grampy
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RE: Egg surplus! 2004/03/24 18:24:40 (permalink)
I'm surprised no one has brought up the subject of a henway.
#32
Hiram Callahan
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RE: Egg surplus! 2004/03/24 18:32:48 (permalink)
quote:
Originally posted by i95

Pack it up. This thread is ovum. " />


Shirr.
#33
i95
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RE: Egg surplus! 2004/03/24 19:14:34 (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
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RE: Egg surplus! 2004/03/24 19:15:37 (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
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RE: Egg surplus! 2004/03/24 20:04:14 (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
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RE: Egg surplus! 2004/03/24 20:46:42 (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
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RE: Egg surplus! 2004/03/24 21:33:51 (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
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RE: Egg surplus! 2004/03/24 21:35:41 (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
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RE: Egg surplus! 2004/03/25 06:10:20 (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
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RE: Egg surplus! 2004/03/25 08:00:11 (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
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RE: Egg surplus! 2004/03/25 10:03:09 (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
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RE: Egg surplus! 2004/03/25 10:11:44 (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
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RE: Egg surplus! 2004/03/25 10:20:21 (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
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RE: Egg surplus! 2004/03/25 10:33:04 (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
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RE: Egg surplus! 2004/03/25 10:45:09 (permalink)
Then you will need to recooperate.
#46
angelfood
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RE: Egg surplus! 2004/03/25 13:32:46 (permalink)
I wanna know how those chickens knew to gear up production for Easter... .
#47
Cakes
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RE: Egg surplus! 2004/03/25 14:11:17 (permalink)
I wanna know how to color brown eggs for Easter? Do you lay on a good coat of primer first?
#48
angelfood
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RE: Egg surplus! 2004/03/25 14:55:38 (permalink)
LOL Cakes...I wondered about that too!!
#49
RubyRose
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RE: Egg surplus! 2004/03/25 16:33:27 (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
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RE: Egg surplus! 2004/03/25 17:55:54 (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
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RE: Egg surplus! 2004/04/10 13:45:51 (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
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RE: Egg surplus! 2004/04/10 14:01:45 (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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