espíritu del lago Posted June 27, 2019 Report Share Posted June 27, 2019 Do mind sharing your recipe? I have a friend who sells quail eggs, duck eggs, and free range eggs. Some of his free range chicken eggs are blue, green, speckled, brown. You should see his chickens! They have feathered fluffy feet. Cockatoo head feathers. 1 Quote Link to comment Share on other sites More sharing options...
espíritu del lago Posted June 27, 2019 Report Share Posted June 27, 2019 https://www.google.com/search?q=cool+looking+chickens+breeds&client=ms-android-lge-rev2&prmd=isvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwixpY7_uonjAhVbBs0KHS3_BB4Q_AUoAXoECA4QAQ&cshid=1561631596281&biw=320&bih=489 Just a few of the chickens he has. He also has dwarf nubian milking goats. As a matter a fact he just has a new baby goat born 2 days ago. What a cutie! He has quite a set up. Honey bees, sells seasonal fruit and veggies, a pecan orchard, peach orchard and lives on the Guadalupe River in Texas near Blanco. He also sells organic goat milk. His best goat milk customers are mother's who buy for their children. They come from Dallas area, Houston and San Antonio just for his milk. Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted June 27, 2019 Report Share Posted June 27, 2019 8 hours ago, More Liana said: CG et al, do you run them under cold purified water or under regular tap water? The deviled eggs in the photo are deviled quail eggs. I made four dozen, and I will never ever ever make them again. Delicious, but omg the work to peel them. I don't have a purification system, so I takes my chances. Good news is that specialists say once the water has evaporated, there is nothing left to infect us. Have not had a problem. Quote Link to comment Share on other sites More sharing options...
Ferret Posted June 27, 2019 Report Share Posted June 27, 2019 I think the ICE bath with real ice cubes floating in it is the trick. Never had a problem in Canada because the water is so friggin' cold coming out of the tap. Here, depending on the season, it can be luke warm to very warm. In the house we rented on the coast during construction, the water from a tinaco was HOT in the afternoon. As a result, I learned to shop and have my veggies soaking with Microdyn before 10 am. YMMV. 1 Quote Link to comment Share on other sites More sharing options...
AngusMactavish Posted June 29, 2019 Report Share Posted June 29, 2019 On 6/26/2019 at 12:21 PM, pappysmarket said: Just don't make the mistake of calling them huevos duros. Careful with that one, lol Quote Link to comment Share on other sites More sharing options...
pappysmarket Posted June 29, 2019 Report Share Posted June 29, 2019 1 hour ago, AngusMactavish said: "Hard eggs" has another meaning so I hand it to whoever put that sign up, lol. My wife likes her fried eggs with the yolk cremated. So one day after opening our BnB she asks Rosario, our cook, how to ask for them in Spanish, Sly smile and then "Huevos duros". We invited our attorney over for breakfast a week or so later and my wife proceeds to order, you guessed it. Rosario couldn't contain herself and beat feet back to the kitchen. Abogado asks "Who told you that phrase?" "Don't ever use it again." I found out the slang meaning and understood why he gave that advice, LOL. Quote Link to comment Share on other sites More sharing options...
AngusMactavish Posted June 29, 2019 Report Share Posted June 29, 2019 1 Quote Link to comment Share on other sites More sharing options...
Bisbee Gal Posted October 2, 2019 Report Share Posted October 2, 2019 Interesting read. This restaurateur methodically tested various approaches using 700 eggs. His results disproved many long-held beliefs (older eggs peel better; adding baking soda or vinegar or salt to the water helps peeling; ice water baths post boiling, etc.). In the end he found steaming the eggs was the best method for both improved peeling and tenderness of the egg itself. https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=12&pgtype=sectionfront Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 2, 2019 Report Share Posted October 2, 2019 A fascinating read. I'll be steaming my next batch. Thank you for that. Quote Link to comment Share on other sites More sharing options...
LCS Notices Posted October 2, 2019 Report Share Posted October 2, 2019 Earlier this year I bought a 3 qt size InstaPot from Amazon MX. Of course I haven't used it as much as anticipated but I did make eggs - and they are steamed. Worked like a charm - good texture and easy to peel. 1 Quote Link to comment Share on other sites More sharing options...
dennis clark Posted October 2, 2019 Author Report Share Posted October 2, 2019 Tried the steaming method. Worked just ok. eggs did turn out good. The peeling was so so 4/6. Still can't figure how to get the yolk more centered for deviled eggs. 0/6.not even close. Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 3, 2019 Report Share Posted October 3, 2019 I used a double boiler today to steam a dozen eggs. It's large enough to hold 8 eggs before stacking them, with lots of space. I boiled my water in a fast-boil coffee kettle (those things are amazing) and poured it into the pot, so it began to boil again pretty quickly. Then i did the 11-minute version. They came out perfectly cooked, at least the ones I have eaten so far! But here's the final trick: as I explained before, and he doesn't say in his story, you peel them under cold running water. That way the water gets under the skin more easily, and the eggs actually peel properly. All of them. (I did cool them down in the pot under running water for 3 or 4 minutes.) He also talks about American eggs, obviously, and our eggs are quite different, so I figured the method was bound to fail. But I was, happily, wrong. Putting that pinhole in the fat end helps to make my yolks centred. 1 Quote Link to comment Share on other sites More sharing options...
Bisbee Gal Posted October 3, 2019 Report Share Posted October 3, 2019 17 hours ago, dennis clark said: Tried the steaming method. Worked just ok. eggs did turn out good. The peeling was so so 4/6. Still can't figure how to get the yolk more centered for deviled eggs. 0/6.not even close. Centering....a month ago I tried the "lay eggs on side for a few hours or overnight" method. Only 4 eggs but they were much better centered. Not sure if it was a big enough sample. Quote Link to comment Share on other sites More sharing options...
Sunshineyday? Posted October 16, 2019 Report Share Posted October 16, 2019 How do you put a pinhole in an egg without damaging the shell? Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 16, 2019 Report Share Posted October 16, 2019 Amazon. Cheap. Haven't seen one locally. https://www.amazon.com/VWH-Piercer-Seperater-Puncher-Eggshell/dp/B07H176VV9/ref=sr_1_9?keywords=egg+pricker&qid=1571267448&sr=8-9 Quote Link to comment Share on other sites More sharing options...
Sunshineyday? Posted October 16, 2019 Report Share Posted October 16, 2019 Gracias! CG I will order one. Quote Link to comment Share on other sites More sharing options...
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