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Old 10-19-2011, 08:29 PM   #11
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Originally Posted by pacanis View Post
Funny how you can't type fresh without capping it
Yes you have chickens and yes they lay eggs. I hope I wasn't this bad when my hens started laying
Okay, no more chicken stories, no more FRESH eggs...but they are so FUN!
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Old 10-19-2011, 08:42 PM   #12
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Okay, no more chicken stories, no more FRESH eggs...but they are so FUN!
CWS, Pac, anyone else with chicken stories, I for one want you to keep 'em coming!

Pay no attention to the man behind the curtain.
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Old 10-19-2011, 08:45 PM   #13
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They are DEFINITELY cool birds
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Old 10-20-2011, 01:44 AM   #14
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I used to hand whisk my mayonnaise, but lately arthritis is making that type of thing more difficult and painful. I have an Immersion Blender that I love.
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Old 10-20-2011, 01:59 AM   #15
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Quote:
Originally Posted by pacanis View Post
Funny how you can't type fresh without capping it
LOL!
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Old 10-20-2011, 08:42 AM   #16
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Hellman's for me. Also do quite well with store bought eggs.
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Old 10-20-2011, 08:56 AM   #17
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My Internet search indicates 1 yolk:1/2 - 1 c oil, lemon juice. The jury seems to be out on the best oil--some indicate EVOO overpowers the delicacy of the egg and to use 1/2 olive oil (not EVOO) and 1/2 grapeseed or canola oil. So now I'm debating the best oil to use, and whether to use just the yolk or the whole egg (I've done both). Do you prefer one oil over another or a blend? What's your preferred ratio of yolk:oil? About freezing mayo, it does separate but supposedly you can whisk/blend it back together again.

Why make it? Because we have the eggs and believe in being as self-sufficient as possible. When we were buying eggs, it didn't make sense to make mayo given the amount we use around here and the fact we were using the eggs for other things. MW, on the other hand, there's been a jar purchased by mistake in the cupboard (unopened) since the fall of 2008...probably should toss it, it is probably past its expiry date.
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Old 10-20-2011, 01:34 PM   #18
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Never tried fresh eggs; I'm assuming there's a noticeable difference?
I love truffle aioli; I use truffle oil, truffle salt, lemon juice, yolks and food processor. Did it with the immersion blender before, but my hands got too tired (large batch)!
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Old 10-23-2011, 06:09 PM   #19
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Is there a difference between fresh eggs and store-bought eggs? It depends on what you feed your chickens, how healthy they are, and how you keep them. For example, birds that are full of parasites will have WORMY eggs (mine don't--that would gross me out!).

We add flax seed to their diet--they also get the shells from the eggs (calcium) and free-range the chickens in addition to giving them grain. They love stale bread and yogurt/sour milk. The yolks are a richer color. The whites are not rubbery (I don't have any store-bought eggs with with to do a cooking test, but it seems to me it takes less time to fry a fresh egg than a store-bought one and the whites are not rubbery). Fresh eggs don't peel as easily--there are tricks to peeling fresh eggs. When you hard boil a fresh egg, the air pocket is much smaller than most store-bought eggs. My chickens are happy chickens--they get outside, they get to forage, they are not kept in small boxes...they also were scared today when a hawk showed up. I was scared too, but when the "sentry" hen called out the alarm, the rooster and other "top" hen joined in and chased everyone into the barn and spots of cover before they also went in the barn. The new flock had no problem lining up and getting into the coop before the hawk could figure out if it could swoop down between the trees to get to the hens--we put the coop under cover of some trees for shade in the summer--but it also gives them some protection because they are not out in the open. There must be some protective gene in them--they know enough to seek cover when a predator shows up. Then a stray cat showed up...the poor hens had a stressful day.
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Old 10-24-2011, 08:58 AM   #20
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I don't do it very often but this is how I make it.

1 room temperature egg.
1 juice of one lime
a pinch of salt
1/2 cup of oil

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