Eggs

» biogardener - A few more facts

Let me add a few more egg facts:

• When you bring home your carton of eggs, before you place them in the fridge, turn over every egg pointy side down. It will make the egg last longer by moving the air bubble.
  
• After boiling an egg, you should take it out of the hot water and dunk it in cold water suddenly. That causes the inside skin to separate from the shell completely, making the egg super easy to peel. If you then break the shell, the egg will simply fall out in one piece.
  
• If you have a hard time digesting boiled eggs like I have, there is a better method of cooking them which is described in the below-linked article.
  
• After breaking open an egg, you can freeze it to make it last longer, especially the yolks.
  
• Even if you are not vegetarian, substitute one tablespoon of liquid lecithin for every egg in your baking recipes. I do it for muffins all the time, and no one has ever noticed. For some cakes, the taste may be affected. Experiment, substitute only some of the eggs.
  
• Fresh eggs will keep refrigerated all winter long if you dip them in a waterglass solution which seals the shells so air cannot get into them. Maybe glue will do the same thing. In my childhood, my mother did it all the time, because normally chickens don't lay eggs all year round. And we had no refrigeration, just a cool place.

If you want to know what to do with eggs at Easter time, I have written two articles on the subject in my Young at Art topic, one on sprucing them up with natural colors for Easter breakfast, and one on getting the whole family or community group to cooperate in creating a beautiful decoration which everyone will envy. The two articles are cross-linked. Here is the first one:

"Easter Eggs Naturally"

-- posted by biogardener

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» jerrib - Lots of great information

Thanks, Jen and Traute.

I don't know if this is true, but I read somewhere just lately that folks have served eggs that were hard-boiled when they were over a year old.

-- posted by jerrib

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» eacarter00 - Soft boiled eggs

Wow, was this article timely for me! I just got back from ten days in France (*sigh*) where I bought lots of pottery, including two adorable egg cups, and this morning as I sat down to get caught up on the Suite, I was thinking for breakfast I was going to have to use them -- but it's been so long since I made a soft boiled egg I couldn't remember how long to cook it! Thanks for the recipe!

-- posted by eacarter00

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» CulinaryJen - Re: A few more facts

In response to A few more facts posted by biogardener:

Hi, Traute!

Thanks for your contributions! That was incredible information!

-- posted by CulinaryJen

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» CulinaryJen - Re: Lots of great information

In response to Lots of great information posted by jerrib:

Hi, Jerri!

I need to research this, but I thought the Chinese had something like the 100-year old egg.

-- posted by CulinaryJen

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» CulinaryJen - Re: Soft boiled eggs

In response to Soft boiled eggs posted by eacarter00:

I love soft-boiled eggs too! My mother, about 4 months before she died, sent me a set of 6 egg cups!

-- posted by CulinaryJen

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» biogardener - hard-boiled egg over a year old

The information about the hard-boiled egg over a year old comes from this article which I wrote. I have it first-hand from a person close to me, of Greek Orthodox faith. Please take this information in the context of a deep religious experience which involves a miracle. That is the way it is seen by the people who practice the custom. They know that without the miracle, the eggs would spoil.

So now you are going to have to read what I wrote about it in the article.

-- posted by biogardener

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» biogardener - The Chinese 1000-year egg

The Chinese serve what they call the 1000-year-old duck egg, although that is not its actual age. The Chinese have developed a method of preserving eggs in such a way that the they won't spoil. They gets buried in the soil after being coated with various preserving substances. Here is a recipe which you can try if you are adventurous enough.

-- posted by biogardener

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