Odd Eggs

[Crundy]

Hmm, my eggs are a bit of an odd consistency. Hard to describe. I gave a few to my work colleague and he made an omlette, but they didn't bind apparently and turned into scrambled eggs instead. Also, we had some soft boiled on the day they were laid and they seemed to cook a bit too quick (probably just because they were warm) but the white was kind of slipping and spinning around inside the shell. Is this just because they've only been laying for a few weeks, or are we doing something wrong?

They have layers pellets available all day, they eat the entire garden, and we give them sunflower seeds and dried mealworms as treats in the evening. They get poultry spice mixed in with their pellets and we've used verm-x as well a few times.

[Hans Mum]

i always thought you had toleave them at least 24hours after being laid before using them, dont know where i picked that up from (probably here) so that might be the problem, I do that and have never had any problems with them. am sure someone with far more knoweldge than me will be along soon to advise

[Crundy]

I thought that was the problem as well, but after the omlette story I wasn't too sure.

[Flummery]

i always thought you had toleave them at least 24hours after being laid before using them, dont know where i picked that up from (probably here) so that might be the problem, I do that and have never had any problems with them. am sure someone with far more knoweldge than me will be along soon to advise

I've eaten them still warm from the chicken's bottom! Lovely they are too!

[Crundy]

They're fine fried, even when just out of the hen.

[Hans Mum]

I've eaten them still warm from the chicken's bottom! Lovely they are too!

that paints a picture flumm

[Flummery]

Ah, yes. Well, I did fry them frst!

[MaureenHall]

I think I'd question your colleagues' omelette recipe. Some people add milk to the beaten eggs (not needed!) before cooking, perhaps they did that and added too much that's why they ended up with scrambled egg. If they're ok fried, then they should also be ok for omelettes

[Suechooks]

Hmm, my eggs are a bit of an odd consistency. Hard to describe.

It's because they're FRESH!!!!!

[Crundy]

I think I'd question your colleagues' omelette recipe. Some people add milk to the beaten eggs (not needed!) before cooking, perhaps they did that and added too much that's why they ended up with scrambled egg. If they're ok fried, then they should also be ok for omelettes

Heh, yes he just said he did add milk, and is a bit confused as to why he did that. Must have had scrambled eggs on the brain while cooking an omlette

[Snadger]

After being treated to eggs from the supermakets that can be weeks old we really have to 'learn again' what to do with real, proppa, fresh eggs!

I know what i'd rather have!

[lettucegrow!]

I'm sure it's his cooking technique.We've eaten eggs (fried or scrambled first) almost warm on collection(flum!) The only time I think- I know I read it somewhere-when it's advisable to leave them a few days is hard boiled eggs as they peel better when cooked. The shell separates from the white without peeling away half of it. Trouble is I love hard boiled eggs and haven't been able to leave them that long!

[SarzWix]

I'm sure in Delia's 'How to Cook', in the Eggs chapter, she explains what age eggs are best used for which purpose. (If that makes sense?) I can't reach it down at the mo, but I'll try and have a look tomorrow. Also a very useful test for freshness, by floating the egg in water in a jug, and whichever way it lies tells you if it's fresh, ok or off

[Crundy]

I'm sure in Delia's 'How to Cook', in the Eggs chapter, she explains what age eggs are best used for which purpose. (If that makes sense?)

Oh cool. I'll have to try and hunt that down. Let's be 'aving you (yes, I am originally from Norwich )

Also a very useful test for freshness, by floating the egg in water in a jug, and whichever way it lies tells you if it's fresh, ok or off

Practically the only thing I can remember from home ec at school is about how to test egg freshness. And yes, if you put it in cold, unsalted water then:
1) Lying flat: Very fresh
2) Blunt end pointing up a bit: A bit older
3) Floating: Off

But the best way is to crack it open and make sure there are two distinct whites, and the yolk is pert. If it flattens out then it's off.

[Hilary B]

Oh cool. I'll have to try and hunt that down. Let's be 'aving you (yes, I am originally from Norwich )



Practically the only thing I can remember from home ec at school is about how to test egg freshness. And yes, if you put it in cold, unsalted water then:
1) Lying flat: Very fresh
2) Blunt end pointing up a bit: A bit older
3) Floating: Off

But the best way is to crack it open and make sure there are two distinct whites, and the yolk is pert. If it flattens out then it's off.

An egg which is 'off' stinks when opened. If it looks a bit flat, it will still be OK for baking purposes! (and if you are hungry and have no other eggs available, it will do for scrambled).