Cage Free Eggs used in mayonnaise
Sooz
4 years ago
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Sooz
4 years agolast modified: 4 years agoRelated Discussions
blue, green and other tinted eggs
Comments (10)Most chickens that lay blue or green eggs are not Auracanas or even Ameraucanas, in the strictest of breed guidelines. They are properly called Easter Eggers, because they are technically mutts who have colored egg producing genes. Feed stores and large-scale hatcheries routinely label their chicks "Araucana", but these chicks are not really a specific breed, they are just chickens who lay colored eggs, "Easter Eggers". It took me a while to accept that my beautiful hen "Fancy", bought from a bin labeled "Araucana", was not a show-quality chicken. She certainly is the most gorgeous hen in the eyes of every rooster we have ever had, LOL. She has characteristics of true Ameraucana chickens, such as the beard feathers and muff feathers, but she is almost certainly not a purebred Ameraucana, just because, feed stores just don't sell purebred Ameraucanas. (She was a store promotion freebie.) True Ameraucanas are purebreds. Araucanas are really rare in the US, and are from South America originally. They are "rumpless", whatever that means. I've never seen one myself. That said, Easter Eggers are just as good as their purebred cousins! They just aren't show-quality, that's all. Read about these breeds on www.the-coop.org in "The Classroom" forum....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 MoreAdvice for bringing in eggs for a newbie
Comments (14)Hi Starrlife; You are lucky being in Columbus. I would join Ohio Lepidopterists if I were you (I have). All of their meetings are in the Columbus area and they have a wealth of knowledge and great field trips. Many of them have raised tons of butterflies and some have native host plants, many hard to get, in their backyard. A book I would recommend to someone starting is "The Lifecycle Of Butterflies", by Judy Burris and Wayne Richards. I am suprised we don't have it on our list. We mention it often on the board. Wayne and Judy live just south of Cincy. I see them once or twice a year. We don't get everything in the book but most of it. It is a good book for a beginner because it is the only one that will show you what the egg through to the adult looks like. It also lists host plants for each species. It does not give you every host plant. It does give the ones that work for them. Just don't limit yourself to what is in the book. Go slow, this is very addicting. Pick a few species, as you will find with the polyphemus, 20 eggs and 10 fist instars are easy to feed, 30 fourth instars are time consuming! I know because I have about 100 cats KC gave me. Thanks KC :).... -Elisabeth...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 MoreSooz
4 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years agoSooz
3 years agocolleenoz
3 years agolast modified: 3 years ago
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