mr blizzard Posted October 23, 2015 Report Share Posted October 23, 2015 Dave Roach your killing us lol u have to give us recipies for 1573 and 4,,,3 new recipies and only Saturday and Sunday to cram them in....your the man,, I like your Maguiver how can I dry the pasta attitude,, too much fun , but please give more details Link to comment Share on other sites More sharing options...
mr blizzard Posted October 23, 2015 Report Share Posted October 23, 2015 Big Cliff hold your horses boy we will get the recipies from Dave, Cliff breath in, breath out, 10 times, slowly, inhale, exhale, Link to comment Share on other sites More sharing options...
DaveRoach Posted October 23, 2015 Report Share Posted October 23, 2015 Going up North tomorrow morning (last Musky hunt), recipes to follow (during the week)...many more dishes to show. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 23, 2015 Report Share Posted October 23, 2015 :worthy: :worthy: :worthy: :worthy: :worthy: :worthy:Dave hurry up and catch your skis, I am concerned for Cliff lol Link to comment Share on other sites More sharing options...
DaveRoach Posted October 23, 2015 Report Share Posted October 23, 2015 (edited) Ok, one more before the game... Lobster Ravioli.......homemade french loaf Edited October 23, 2015 by DaveRoach Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 Apperently some farmers glue the shell to the eggs???? Mr blizzard, you got some splainin to do? ? Link to comment Share on other sites More sharing options...
DaveRoach Posted October 24, 2015 Report Share Posted October 24, 2015 hope those eggs were 30% off. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 Some one else must have this happen :tease:we boil the eggs, run them under cold water for a couple of minutes and then crack the schell all the way around ,,,,,But some schells just fall off the egg but others have that membrane cling to the egg like glue even when they were done at the same time, WHY ? A dozen eggs turns out to be 8 lol My wife thinks its a conspiracy by egg farmers to have u buy more lol Any eggggspert advice Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 Dont run them under cold water for too long. Crack all around the middle Use your finger to get under the membrane and remove the middle first The top and bottom will then basically slide off Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 When my gramps was around he always asked me to make him 3 or 4 eggs every morning ans I did that for 4 or 5 years, so I kinda got it figured out lol Link to comment Share on other sites More sharing options...
DanD Posted October 24, 2015 Report Share Posted October 24, 2015 For ease of peeling do not use fresh (one week or less) eggs. Fresh eggs are almost impossible to peel without destroying them. When buying eggs for boiling, look for some that are around a week or so before the best before date. No difference in taste for a boiled egg; fresh eggs are what we all want and the best for frying or mixing into recipes. The rule of thumb for eggs being "OK" is 5 weeks in a fridge; that's if it didn't already have salmonella from the chicken that laid it. Cooking/boiling usually kills it so there not much worry; in the small amount that my be there. Salmonella in the egg's shell cannot grow in the fridge; but eggs do dry out if kept to long. An easy test if the egg is still good; is to fill a large bowl with water, drop the raw egg in. If it sinks it's good; if you get a floater throw it out. Dan. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 Yes Rick we run then under cold water for maybe a minute or so and tap the schell all around to have mini cracks all over, then try to lift the membrane away some let go but some well are no so co operative Link to comment Share on other sites More sharing options...
akaShag Posted October 24, 2015 Report Share Posted October 24, 2015 For hard-boiled eggs I drain off the hot water, run cold water into the pot, wait a few minutes and replace that water with more cold water, etc for about fifteen minutes. In general, they peel quite nicely............... Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 Dan D thank you as well for an interesting read, it was just one of those questions u were afraid to ask on this thread, but what u say makes perfect sense, we will check the dates more carefully as to what eggs we will use for what purpose, also I really appreciate your comment about the egg floating or sinking, great advice,,,my son started laughing when I forwarded this question but even he learned something :tease:like my father used to say ,,there is no such thing as a dumb question, I have come out of my schell, I feel so much better,now I gotta go get me some more eggs cheers or should I say aregggggavarchy Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 For hard-boiled eggs I drain off the hot water, run cold water into the pot, wait a few minutes and replace that water with more cold water, etc for about fifteen minutes. In general, they peel quite nicely............... Funny, guess there is more then one way to peel an egg lol I like peeling mine still hot, and they never look like mr blizzards ??? Link to comment Share on other sites More sharing options...
dave524 Posted October 24, 2015 Report Share Posted October 24, 2015 I find it helps to peel under running water, sorta like stripping paint with a high pressure power washer. Link to comment Share on other sites More sharing options...
Gerritt Posted October 24, 2015 Report Share Posted October 24, 2015 Add a touch of vinegar to the water Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 All good advice We generally run them under cold water for 2 to 3inutes but probably the eggs are too fresh and and we need to cool them off longer Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 Gerritt never thought of vinegar Link to comment Share on other sites More sharing options...
leaf4 Posted October 24, 2015 Report Share Posted October 24, 2015 Mmm lunch/breakfast! Had a long night after the jays lost haha. Link to comment Share on other sites More sharing options...
mr blizzard Posted October 24, 2015 Report Share Posted October 24, 2015 Lucas that would cheer anyone up after seeing the Jays game,,,,Hey wheres the white stuff lol Enjoy Link to comment Share on other sites More sharing options...
leaf4 Posted October 24, 2015 Report Share Posted October 24, 2015 Haha no sour cream today... Just 4 over easy eggs and sriracha Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 Mmm lunch/breakfast! Had a long night after the jays lost haha. What are the odds? We had the exact same meal but with franks red hot??? Link to comment Share on other sites More sharing options...
leaf4 Posted October 24, 2015 Report Share Posted October 24, 2015 Haha wow! Pretty good I suppose when you want to make some variations on leftover's haha Link to comment Share on other sites More sharing options...
manitoubass2 Posted October 24, 2015 Author Report Share Posted October 24, 2015 Haha wow! Pretty good I suppose when you want to make some variations on leftover's haha Haha Well we did chilli cheese dogs, chilli cheese fries, chilli on nachos, and this was the end of it, chilli and eggs for brunch Link to comment Share on other sites More sharing options...
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