Cage Free Eggs used in mayonnaise
7 years ago
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Comments (16)
- 7 years agolast modified: 7 years ago
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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 MoreNeed Some Help With Homemade Mayonnaise
Comments (10)Grainlady, I really like the dried eggs idea. I'm copying your recipe for future use. I've successfully used "Just Whites," a dried egg white product. But I think the dried whole eggs would work even better. I'll have to pick some up when I go out shopping later today. Here's the EggBeaters Mayo recipe. This recipe uses lemon juice instead of vinegar. This recipe has my no-salt notes included. Just ignore them. No-Cholesterol Mayonnaise 1/3 cup Egg Beaters (at room temperature) 3/4 teaspoon salt (optional) 1/2 teaspoon dry mustard 1/4 teaspoon paprika 1/8 teaspoon cayenne (I added: dash Worcestershire sauce; couple sprinkles garlic powder; ½ tsp. white pepper; 1 sugar cube) 2 tablespoons lemon juice (I used 1 tbsp. lemon juice & 1 tbsp. lime juice) 1 cup vegetable oil Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. (I used the blender & let it blend for about 20-30 seconds) With processor running, slowly add the remaining 1/2 cup oil in a fine stream. (I poured the oil very slowly directly over the blades; I also had to stop & blend in the oil with a rubber spatula a couple of times) Refrigerate. Flavor Variations: Fresh Herb Mayonnaise: Stir in 1/4 cup mixed chopped fresh herbs, such as basil, parsley and tarragon. Roasted Garlic Mayonnaise: wrap 6 large cloves garlic in foil and roast at 375ºF for 30 minutes until soft. Let cool, peel and mash with a fork. Stir in garlic and 2 tablespoons snipped chives into mayonnaise. Tomato Mayonnaise: Stir in 1 minced marinated sun-dried tomatoes and 1 tablespoon tomato paste. Chipotle-Cilantro Mayonnaise: Stir in 1 minced chipotle chili in adobo sauce, 2 tablespoons chopped cilantro, 1 small minced garlic clove and 1 teaspoon grated lime peel...See Moreannie1992-question re "free range eggs"
Comments (16)LindaC, I was less concerned by what was in that shell than by what was on it. Commercial eggs have been cleaned, but free range eggs have not. The risk is slight, but if those chickens are laying eggs all over the place, not just in nests in their safe (and hopefully clean) coop, then there could be e coli from the deer, plus numerous other things. I'd be far more careful cleaning them than I would eating them. bcskye, I got the Buckeyes from a place called "Backyard Chickens". They were the only place I could find heritage breeds that would let me get an assortment instead of requiring that I buy a larger number of the same variety. They are mailed to me the day they hatch, and my mortality rates are very low, I lost 2 out of 24, one Salmon Faverolle (which are notoriously fragile) and one Silver Laced Wyandott. They are a bit more expensive than going to Tractor Supply or somewhere similar but I got to choose the breeds and the time I received them. The white "frankenchickens" that I sometimes grow for meat, those I just get locally during "Chick Days" at the local co-op. Annie...See More- 7 years ago
- 7 years ago
- 6 years ago
- 6 years agolast modified: 6 years ago
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