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Be a dear and pick me up a carton of egg

As far as I can tell, this is a real product. At least, it’s branded from a real farm, but a one-egg carton isn’t listed with their products. Their hens look happy anyway, don’t they?

Psych! Chickens never look happy. They can’t help it. They have glare-y eyes and the corners of their beaks turn down. They look perpetually furious.

Anyhoo – rejoice! It is the first three-egg day of 2021 for my little flock. I only have one girl who laid all through the Winter, and these only lay two or three a week at the height of Summer.

Three hens, three eggs. It’s a big deal. That means Spring for real.




Comment from HTL
Time: March 5, 2021, 12:43 am

The concept of a single-egg carton baffles and frightens me. Consider the following scientifically-derived data:

Egg wash for fried fish: 3 eggs.
Eggs for 2-meal frittata: 7 eggs.
Eggs for scrambled egg breakfast for two: 5 eggs.
Poached eggs for two: 5 eggs.
Hard-boiled eggs just because: 9 eggs.

We try to keep a strategic reserve of at least 2 dozen in the house, just in case we get to be in an “eggy” mood. Why would one buy a single egg? To what obscure and possibly nefarious purpose? The mind boggles at the possibilities. Are there pentagrams inscribed on these single-serve eggs? That might provide a clue…

Comment from durnedyankee
Time: March 5, 2021, 5:20 am

I just want to know how many trillions of cubic feet of space these single cartons take up in a land fill.

And how much did they add to the giant floating trash island in the Pacific!

Plus, eggs are back to being bad for us, pretty sure, saw a headline, couldn’t be bothered to read it because it’s old fear porn makin the rounds again for the latest generation.

I used 6 eggs in the tater salad just yesterday. And we ate, lessee, most of 3 chickens for supper, used mayonnaise in the cole slaw and tater salad and wiped out at least a square acre of the macaroni crop making macaroni and cheese!

Oh, and discovered how dangerous Korean Soju is 🙂

Comment from Uncle Al
Time: March 5, 2021, 5:36 am

@durnedyankee — One of the insidious dangers of Korean soju is that the alcohol content varies so much. Some distillers’ stuff is under 40 proof and others’ over 100°.

Comment from Uncle Al
Time: March 5, 2021, 5:45 am

That one-egg “carton” is the silliest thing I’ve seen all week.

…especially compared to some of my own egg-buying frenzies. I’m the “dough guy” at my wife’s church for some of their baked goods fundraising. We’ve been known to go through 15 dozen eggs in two days when we crank up the congregation’s kitchen-capable little old ladies to turn out a batch of a couple hundred nut, or poppy seed, or apricot rolls. Each one has plenty of egg in the dough, plus they get an egg wash just before baking.

Comment from durnedyankee
Time: March 5, 2021, 12:24 pm

@Uncle Al – this sort of thing is what happens when I have spare time and bingewatch NetFlix Korean ‘soap operas”.
I’m a sucker for furriners and their cultures.
Good thing the other inhabitants of Durnedhouse are willing to try new things to drink, and provided it’s not too ‘crazy’, eat.

The other discovey was trying out tteokbokki, without knowing how to cook the stuff, Yamasa fried fish cakes and making ‘fried’ Puris from chapati dough. I was all over Asia this week with recipes.

I think that caused Mrs D to suggest the American ‘cookout’ overload last night of grilled chicken, potato salad, coleslaw, mac & cheese, ‘cowboy’ beans, plus Soju, and Caipirinhas for the furrin element.
The Soju I found is only 25 proof, and was made in Japan, but it’s as close as I could come locally. This particular brand is insidious because it’s evilly mild when you drink it.

Comment from Uncle Al
Time: March 5, 2021, 12:36 pm

Ooh! Ooh! Caipirinhas! Cachaça is Brazil’s soju…

Comment from durnedyankee
Time: March 5, 2021, 12:45 pm

I’d be lyin if I pretended I didn’t think of trying to use Soju in a Caipirinha. And inevitably that thought will percolate through to reality, probably tonight.

I mean, we have a lot of limes right now, and we don’t want them to go to waste you see.

And I’m celebrating our heroes in Washington surviving yet another day of insurrection yesterday! ‘Our heroes’ not to be confused with the poor put upon National Guard troops who have to keep the Green Zone running in the nations capital so the ‘heroes’ can feel safe up there in the House and White House.

Comment from S. Weasel
Time: March 5, 2021, 1:47 pm

Oh, gosh – we have a glut of limes, too. Uncle B has a tree in the greenhouse and it’s covered.

Comment from BullDawgGuy
Time: March 5, 2021, 3:23 pm

Great to hear this. We have nine pets and on occasion they give us nine eggs a day. Typically we get seven to eight a day. We have 3 white ones who have never missed a day since they started. Those are the workhorses for us.

Comment from BJM
Time: March 6, 2021, 6:45 pm

Isn’t ironic that we have a glut of citrus in late winter, but have to pay premium prices for lemons and limes in the summer when we’re scoffing down iced drinks?

I been juicing grapefruit, limes and Meyer lemons to freeze in ice cube trays and then store in freezer baggies. Verrry convenient for drinks.

Fill a tall chilled glass with red grapefruit juice cubes, add a jigger or two of vodka, top with seltzer or sparkling water…or limes cubes for a smashing gin and tonic.

Or just slam lemons/limes in a big ole jar with salt and wait for them to turn into pure gold.

This food blogger has a how to and some terrific uses for preserved limes. Her eggy fried rice is sooo good.

@Durned we too wander the culinary globe. I’ve got pork shoulder marinating for Char Sui. We like papadums with curries and vindaloo. I use the ole Kamado to make naan. If I’m going to futz around with wood/charcoal I want maximum use outta the effort.

Comment from durnedyankee
Time: March 6, 2021, 8:29 pm

@BJM – there’s soooooooo much wonderful food out there, and so little space in my stomach, and time to try it all!

Vindaloo – nooooooo. I made that mistake in a real Indian place but once.
On another visit watched two co-workers tell the waiter they wanted ‘vindaloo’ REAL vindaloo. Despite obvious misgiving he served them. It’s amazing to watch people turn bright red and break out in a sweat from eating. A little spicy okay, burn my face off, no, thanks 🙂

Next time I get a package of Korean anything, I’ll make sure there are English instructions, rudimentary as they may be sometimes.

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