Cage Free Eggs used in mayonnaise
6 years ago
I guess I never noticed this bit of "advertising" on the label of my fave mayo. It's made with cage free eggs! Wow, I never realized that once the eggs are laid and collected, some are put in cages!
Just trying for a bit of humor on a Friday!
Smiles,
Sooz
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Comments (16)
6 years agolast modified: 6 years agoRelated Discussions
Dark brown eggs
Comments (22)Cage free isn't cage free. They could be in a big house with nest boxes and still never see sun or field. Just like free range can mean only that they can get outside for a bit. Might only be a 20x20 pen for 10,000 birds but they can get outside. Just like grass fed can mean only that the animal ate some grass sometime during it's life. My laying flock are mixed brown egg layer and a few odd leghorns. Part of the charm of farm fresh eggs is the non unformity. Pullets usually start out with a shade or two darker shells then when they mature. The shell can and will probably change a bit. Here is a link that might be useful: cage free...See MoreAnyone use EGGS for fertilizer?
Comments (48)A whole egg is not going to provide any nutrient benefit for years! Egg shells are essentially a form of bone and will take years before they start to breakdown and decompose. If you want to use an egg for fertilization - I don't see why you would other than having a bunch of no longer edible eggs hanging round (fertilization benefit of these is minimal) - then crack open or shatter the egg before adding to the planting hole....See MoreAnybody Want Any Tobacco Hornworm Eggs?
Comments (22)Even after cracking all those tomato plant hornworm eggs, I'm still finding more caterpillars on my plants, including a few that have been badly parasitized by whatever it is that makes those white things on their backs. They've gotten to some of my actual tomatoes, eating big chunks out of them. I've been cutting off the stems they're on, putting them in water picks and sticking them in the soil of the big container that had a tomato growing in it - it was going to be the plant I gave the hornworms, but it's just a skeleton of one now. Wagner says that tobacco hornworms have 7 diagonal lines and tomato hornworms have 8 with an extra horizontal line along the bottom making the diagonal lines look like sideways 'Vs' - mine all have 7 diagonal lines, no white line across the bottom, plus all their horns have turned red, so they must all be tobacco hornworms/manducca sexta. I'm just going to let them find their own place to tunnel underground - there's plenty of it out there! I've been feeding them the stems on my tomato plants that are in shady spots that will never flower and make tomatoes, like the lowermost leaves and others. Several times people have asked how I got interested in butterflies and moths. After finding so many stripped tomato plant branches and tomatoes that had been bitten into, I remembered that it was actually tomato/tobacco hornworms that prompted me to really get into wildlife. It was all the beautiful butterflies I saw on this property when we first looked at it that really made me want to buy it. Then after we moved here, I enjoyed the butterflies, but didn't study them, much less raise any myself. I planted a garden each spring like I did when I lived in town - in town, I'd get an occasional hornworm, but they didn't do enough damage to worry about. After we moved here I'd hardly get any tomatoes at all because of the JILLIONS of huge hornworms that totally devoured my plants. The weeds grew more rampantly than they ever did in town, too. I finally decided that the only way I'd ever be able to grow tomatoes or other vegetables here was to use vast amounts of insecticides, which is something I didn't want to do - this has got to be one of the "buggiest" places in America! Since I couldn't lick 'em, I joined 'em! The grocery store has plenty of vegetables, I thought, so that's where I'd get them. I made this picture of two of the tobacco hornworms - notice that one has dark lines and the other doesn't - MissSherry...See MoreGF Pie Crust--An Egg per Martha?
Comments (3)Okay, I decided to trust the commenters and tried it with Trader Joe's GF AP flour, which is rice, potato and tapica, flours and starches. It came together fine, but was more of a firm slurry than a real pastry dough. I attribute that to the flour more than the recipe, but the person who will be eating it has a very restricted diet and can have this, and it sounded light, which is what I wanted from my crust. I refrigerated the dough well before rolling, but my kitchen is warm and it turned back into moosh right fast. It oozed under my ring form. Following the advice of the commenters, I rolled between plastic, as usual, but placed the dish on the pastry before upending them together. Good advice that. The top layer of plastic came off fine, but it was a slow road getting the rolling bottom layer off once it was on top of the dish. The goo (pastry) didn't come off at all where there wasn't a dish to stick to. With patience, however, it did transfer and came out pretty clean. It's for a quiche, and since it was goo, it definitely needed to be blind baked. The goo is thin and delicate so I thought the usual 425ð might be too much. I looked up GF blind and found someone who recommended 350ð. That seemed low to me, so I decided on 375ð. 400ð might have been fine, but I didn't want to brown, just to firm it up. The goo was also too soft for weights. I tried docking it, but the holes just sealed up, so I baked it for 10 minutes and docked it again in the oven. Where it had started to lift was still soft enough that it went back down. It stayed in for another five minutes or so, and was just starting to brown when I took it out. It's fine. There are a couple of small holes where the dough sug, but I'm not worried. If I remember, I'll seal them. This isn't for a prize or anything. :) I baked the excess in the bottom of a ramkin and tasted it. MUCH MUCH BETTER. Crispy and light rather than crumbly and dense. More like a tart shell than pie pastry, but I'm fine with that. :)...See More- 6 years ago
6 years ago- 5 years ago
- 5 years agolast modified: 5 years ago
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