Posts Tagged ‘egg yolk’


Message in an Egg

August 11, 2015


I had a difficult time peeling off the shell of this hardboiled egg without tearing away chucks of egg white, also called albumen. By the time I finished, the white was thin and lumpy.

Because I had already peeled a lot of eggs that day–easily and perfectly smooth ones–I nearly tossed this one into the sink. There wasn’t much left of it. Then I considered how hard my hen had worked to produce the egg. So I took hold of my knife, sliced down the longest length of the egg and opened it to remove the yolk.

Surprise! The hen had left a message of love with a heart-shaped yolk.

I like to think this had nothing to do with the boiling process or air pockets, but rather a message of appreciation for the scratch I provide, for the fresh water, food scraps, free range pasture, and a safe place to roost at night.

Now, no matter how difficult a hardboiled egg may be to peel or how badly it appears, I always look for a message in my hens’ eggs. After all, it is what’s inside that matters the most.

Check out The Food Lab’s great tips on boiling eggs.



Egg…ish Tips and Facts

April 4, 2010

Ten Tips and Truths about Eggs:

1.  Egg size is determined by weight per dozen.

2.  Grade is determined by the quality of the shell, white, yolk, and the size of the air cell.

3.  Stored in refrigerator, eggs can last up to three weeks

4.  Keep eggs separate from strong scented foods (fish, onion, garlic, melons, etc.) as they absorb odors.

5.  You can tell if an egg is fresh when the yolk, and the white next to the yolk, stands up tall.

6.  Rotten eggs will float to the top when placed in a bowl of water; unspoiled eggs will sink.

7.  To tell if an egg is raw or hard-cooked, spin it. A hard-cooked egg will easily spin. A raw egg will wobble.

8.  The white meat spot is not sperm or an embryo. It’s what anchors the yolk in the center of the white.

9.  The blood spot sometimes seen in an egg is a blood vessel that ruptured during formation. It is not an embryo.

10.  Cloudy egg whites are caused by one of the following: 1)carbon dioxide in the white; 2)the protein that holds the yolk together is stronger than usual causing a cloudy appearance; 3)the egg was stored between 32 and 39 degrees F.

Whether you celebrate Easter or not, I sincerely hope that something wonderful and special will come your way today.  Dianne Marie Andre

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