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Post by Deleted on Apr 3, 2013 8:19:10 GMT -6
I know some of you have a lot more information about eggs than I do, so let me ask:
Sunday morning I was poaching eggs for brunch. Fortunately, I was breaking each egg into a small saucer to slide into the water. The last one I opened was bizarre: normal yolk, but what should have been the white was like pale red bloody water. Very thin...no consistency at all. I posted this on another food blog (TWOP - Barefoot Contessa) and three other people said they had never had an issue like that in the past until this week
The all seem to be from various parts of the county. They did say they bought off-brand eggs, but mine was an Eggland's Best Extra Large. And newly purchased. Think the Easter Bunny's been getting around?
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Post by Cajunate on Apr 3, 2013 8:24:31 GMT -6
Never heard of such a thing before. I'll have to post this on the backyard chicken forum to see what we can find out.
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