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Old 08-30-2012, 07:15 PM   #11
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Quote:
Originally Posted by CWS4322
Myrtle's eggs are the largest eggs, Harriet's are close to the same size, but not quite as large. Pale pinkish ones are from Eggatha and Prudence, and the ones with the thick membranes are from Millie, Penny, and Henny.
Such variations from girls all eating the same diet!
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Old 08-30-2012, 08:47 PM   #12
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Originally Posted by chopper View Post
Such variations from girls all eating the same diet!
They are different breeds (and have slightly different coloured ears--although, I don't understand why Elsie, a/k/a Blue Ears, doesn't lay blue eggs...). The Lohmanns, (a/k/a Eggna, Eggma, Eggthel, Eggster, and Eggstelle Newby) lay pullet-sized eggs. These eggs are the darkest--more red brown than tan or beige. All my hens have brownish ears, except for Elsie. Ear color determines egg color re: white eggs and brown eggs. Breed determines color re: other colors of eggs (blue, green, etc.).
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Old 04-26-2015, 09:39 PM   #13
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Originally Posted by taxlady View Post
Lemon Mousse

With Eggs and Whipping Cream:

3 eggs, separated
100 g sugar
1.5 lemons: the juice and the finely grated peel
2 dl whipping cream
5 sheets gelatin = approximately 8.5 grams = approximately 5 tsps

Beat the egg yolks and sugar until very light in colour.
Soften the gelatin and melt it. Stir in the lemon juice and grated peel.
Stir the gelatin-juice mixture into the egg yolk-sugar mixture.
Fold in the whipped cream.
Gently fold in the beaten egg whites.

Chill until set.

With Whipping Cream, but no Eggs

1/2 litre whipping cream
175 g sugar
~1 dl lemon juice = approximately 6-7 tlbsps = approximately 2 lemons
10 sheets gelatin = approximately 17 g = approximately 3.5 Tblsps

Whip the cream, but not too stiff.
Fold in the sugar.
Soften the gelatin and melt it. Stir in the lemon juice.
Fold the gelatin-juice mixture into the whipped cream and chill.

Notes
Instructions for pasteurizing egg whites and egg yolks: Questions and Answers - Raw Eggs, Uncooked Eggs, Pasturization

It can be hard to find the instructions for the egg whites. They are above the header "Raw Egg Yolks:"

100 grams of sugar = approximately 1/2 cup of sugar
175 grams of sugar = approximately 14 Tblsps of sugar
1 dl = 3.38140227 US fluid ounces = ~6.76 Tblsps
2 dl = ~6.76 US fluid ounces
1/2 litre of whipping cream is close enough to 1/2 a quart that it won't matter in this recipe.
This sounds wonderful!!
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Old 04-27-2015, 10:42 PM   #14
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Originally Posted by msmofet View Post
This sounds wonderful!!
I hope you like it. I do. I haven't made it in a while and it's about time.
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lemon, recipe

Lemon Mousse, two ways [B][SIZE="3"]Lemon Mousse[/SIZE][/B] [B]With Eggs and Whipping Cream:[/B] 3 eggs, separated 100 g sugar 1.5 lemons: the juice and the finely grated peel 2 dl whipping cream 5 sheets gelatin = approximately 8.5 grams = approximately 5 tsps Beat the egg yolks and sugar until very light in colour. Soften the gelatin and melt it. Stir in the lemon juice and grated peel. Stir the gelatin-juice mixture into the egg yolk-sugar mixture. Fold in the whipped cream. Gently fold in the beaten egg whites. Chill until set. [B]With Whipping Cream, but no Eggs[/B] 1/2 litre whipping cream 175 g sugar ~1 dl lemon juice = approximately 6-7 tlbsps = approximately 2 lemons 10 sheets gelatin = approximately 17 g = approximately 3.5 Tblsps Whip the cream, but not too stiff. Fold in the sugar. Soften the gelatin and melt it. Stir in the lemon juice. Fold the gelatin-juice mixture into the whipped cream and chill. [B]Notes[/B] Instructions for pasteurizing egg whites and egg yolks: [url=http://whatscookingamerica.net/Q-A/EggPasturization.htm]Questions and Answers - Raw Eggs, Uncooked Eggs, Pasturization[/url] It can be hard to find the instructions for the egg whites. They are above the header "Raw Egg Yolks:" 100 grams of sugar = approximately 1/2 cup of sugar 175 grams of sugar = approximately 14 Tblsps of sugar 1 dl = 3.38140227 US fluid ounces = ~6.76 Tblsps 2 dl = ~6.76 US fluid ounces 1/2 litre of whipping cream is close enough to 1/2 a quart that it won't matter in this recipe. 3 stars 1 reviews
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