Blood in eggs

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Zak the Rabbit

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Blood in eggs
« Reply #15 on: December 06, 2006, 17:46 »
trouble is for a good banjo it needs to fill the bread and have a good thickness, and the yolk must be runny, thats the essence of the meal, the yolk must go everywhere!
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Aunt Sally

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Blood in eggs
« Reply #16 on: December 06, 2006, 18:39 »
Ok found a good sit for egg problems:  This is what it says can cause watery eggs:

1   Inherited

2   Diseases: Newcastle disease, infectious bronchitis, laryngotracheitis or Egg Drop Syndrome 76

3   High egg storage temperature

4   Age of hens: incidence higher with older hens

5   High level of ammonia from droppings

6   Loss of CO2 from egg

7   High vanadium levels in the feed


This is the site
Find more about Weather in Maidstone, UK

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muntjac

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Blood in eggs
« Reply #17 on: December 06, 2006, 19:22 »
zak wrote
eggs for me fried rice, and for me egg banjos (fired egg sarnies to most of you), cant be doing with flat eggs for those


how the hell can ya not have a flat egg in ya sarnie .  its got to be flat or top lump bread falls off it  :?
still alive /............

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Zak the Rabbit

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Blood in eggs
« Reply #18 on: December 06, 2006, 21:28 »
noooo, i mean not flat as in thin white, but a nice thick white, :D

surely ya's had banjos? its not just an infantry thing? you gotta have a nice big sticking up yolk so it breaks and goes all down ya front! :lol:

mind you, choice of sauce is a matter of heated debate



martin

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muntjac

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Blood in eggs
« Reply #19 on: December 06, 2006, 21:34 »
fer sure i had camp banjos many times ,  u confused me with ya flat egg bit ;p; and mines brown sauce  :wink:

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GrannieAnnie

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Blood in eggs
« Reply #20 on: December 06, 2006, 22:26 »
Oh Zak, there's nothing wrong with the yolks, lovely, plump and VERY yellow, but like Aunt Sally says, its just that the whites spread out and they do fill up the slice of bread!!!

I think its probably just because the rescued hens are older, mind you, supermarket eggs do it too, and they are from much younger hens, unless you get the flat yolks from the older hens that are not quite old enough to be killed and no longer used to produce eggs for the supermarket!!

Well, I know what I'm talking about, if no one else does!!   :lol:  :wink:

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muntjac

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Blood in eggs
« Reply #21 on: December 06, 2006, 22:37 »
i know what ya mean nanna , i tell you what try a turkey or goose egg for sarnies .. duck eggs for yorkshire puddings or just boiled .. put a bit of baking powder in em tho 1/2 teaspoon will do .. and pheasant eggs are magic for a salad  in summer . if you live near to  keeper as him for some .dont mess about with quail eggs  pheasant taste better and they are bigger .also use goose egg yolk for egg custards and custard .. bloooming loverly

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sorrel

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Blood in eggs
« Reply #22 on: December 07, 2006, 09:16 »
Runny egg whites are nothing to do with freshness, I have read up on this and the opinion seems to be that runny whites are genetic.

Try reading this

http://www.poultryindustrycouncil.ca/factsheets/fs_100.pdf
Starting from scratch............

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Zak the Rabbit

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Blood in eggs
« Reply #23 on: December 07, 2006, 09:20 »
HP or Daddies?

prefer a bit of red and brown together in mine


cant wait now to get the birds, never realised there was so much to learn about 'em

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muntjac

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Blood in eggs
« Reply #24 on: December 07, 2006, 13:39 »
any brown sauce will do .its not in my hand fast enough to worry about such trivial things lol :lol:  :wink:

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Zak the Rabbit

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Blood in eggs
« Reply #25 on: December 07, 2006, 13:43 »
:D  :D  :D  :D  :D



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