My grandparents ate couple of eggs fried in lard every day for breakfast. Melted lard was soaked up with home made bread. They lived to be over 100 years old, living and working on their land.
Not surprising. If you watch videos by Drs. Ken Berry, Anthony Chaffe, and Philip Ovadia (to name a few), you’ll learn that a carnivore diet that includes eggs and lots of natural fat (lard, tallow, grass-fed butter, and fat from meats) is what we need for good health!
@@danielgirl283 Yes. Human bodies are made to be active. Unfortunately conveniences of modern living shortened our lives. We still have a choice. We can get active if we want to.
Asked long time ago, people ALWAYS lived at LEAST 90s if complications of injury, disease, usually respiratory. Heart disease virtually unheard of, same cancer except exposure to toxins. I don't believe ANYTHING ESTABLISHMENT SAYS, it's NEVER honest!
However, there's no need to use dumb click-bait phrases like "mind-blowing" in your title. I usually avoid any video that uses phrases like "earth-shattering" or "shocking".
When I was growing up my father drove a truck for a major egg processing plant. What we learned was that eggs last far longer than we would think when refrigerated. First off, there's often a long period of time between when they were laid to when they are packaged. Ideally its within two weeks, but its often as long as a month. A farmer who is producing eggs often only ships eggs out when they have a full truck load, during slow laying periods, a smaller farm may hold eggs for a week or more in their cooler till they complete an order, then it may take another week for the truck to actually be scheduled and get there. Although not the norm, it wasn't uncommon for eggs to have been laid a month before they actually arrive at the plant which sorts and packages them. Then they go back into a cooler and are shipped by oldest to newest in order to various retailers. Most eggs, when refrigerated, can last 6 months or more if kept property. This doesn't mean its ideal but chances are they will be just fine to eat. (Believe me, you will know when one is not by the smell). Most older, or thin shell eggs go to what is called a breaking plant, where they're processed for industrial use, often separated and sold to bakeries, factories, and for further processing. As eggs age the egg whites thin, if you break and egg in a pan and it runs all over, its getting toward the end of its storage life, the final stage before going bad, is usually that neither the yoke or the egg white maintain any shape in the pan. Even then, the egg is perfectly safe to eat and likely will remain so for quite some time after that if left refrigerated, but its a sign telling you to hurry up and use them up. Eggs also can be frozen, what works best for me is to separate the yokes and egg whites and freeze them separately. They will last about a year or so frozen before you have to deal with freezer burn. Vacuum sealing them will likely extend that time considerably but I've never bothered. Since we got eggs in bulk through where my dad worked and now I get them from several semi retired farms in my area who only maintain their flock for their own use, I came up with ways to preserve eggs rather then letting them go to waste. I probably have about 10 dozen frozen at any given time. I freeze some in smaller quantities, generally in the amount I commonly need for something I make regularly. I use a blender to thaw the eggs in a hurry, to add to a mix almost immediately out of the freezer. Once blended and mixed with other ingredients they are completely thawed and ready use.
You can also use ice cube trays. Just crack the eggs into ice cube tray, freeze, pop out and place into a freezer bag or container until ready to use for whatever recipe your making.
Actually truly informative and straight to the point. No meaningless agonizing filler. A totally refreshing contrast to most RUclips videos. I am genuinely impressed. Thank you! Subscribed.
My husband eats a hard cooked egg (made in an egg cooker, so like hard boiled) every night when he comes home from work. We’ve been married for 35 years and he started this about 11 years ago. He hasn’t gotten tired of them yet.😊
My grandmother died 1 month before her 100 birthday, she ate cream cheese, cottage cheese, bacon, made flour tortillas with lard, eggs every day, and all the things they stopped us from eating, she didn’t have any diabetes, high blood pressure, but she worked real hard all her life, supervisor in the laundry rooms in children hospital and had an acre of farm land with fruit trees and all types of vegetables while having a full time job taking the street cars to and from work?
Nicole,Please bring back ‘How does it Grow!!‘ There’s no words to express the joy it brings with each n every storytelling,visuals,farm life… it’s pure joy !!! I wholeheartedly request u
You're cracking me up, I'm so egg-cited that your not egg-noring me. But look on the sunny side I'm just coming out of my shell. Oh gees all of this social activity is eggs-hausting, it must of been all the eggs-ercise I done today. As you can see my brain is a bit scrambled atm. I bet you are all shell shocked. That's all for today, yolks!
I believe the opposite is true for over easy eggs. When my daughter started raising chickens and gave us fresh eggs, it was very hard to flip one without the yolk breaking. They were delicious, but much more difficult to flip with an intact yolk than the store bought we had always used.
I worked on a farm for a while. They mostly had brown hens that lay brown eggs, and a few rare breed black hens that made light green shell eggs too. They put a calcium supplement made of crushed seashells on top of the chicken feed pellets sometimes. Even with that, (probably from older hens) there would still be occasional eggs with paper thin shells that fall apart, or ones that were just in the membrane.
I was surprised how informative this was, can’t find the day the eggs were boxed on our UK packaging, well done America but I always rummage around the shelf for the longest expiry date, I’m also Lucky to have a free range chicken farm close by were they eat naturally from the earth and I can purchase daily laye’d eggs from there vending machine allowing the farmer to keep more of the money they work for.
For boiling eggs, forget timing them. Get one of those egg timers that go in the water and change color at soft, medium and hard boiled. The best thing I have ever used. Eggs perfect every time. You can boil at 3/4 temperature instead of a rolling boil that breaks them. The one I use is NobleEgg but there are lots of others.
While fresh eggs may have a stronger membrane just under the shell, it is gradual heating that helps it to bond easily to the shell, making peeling hardboiled eggs such a nightmare. This can be avoided by steaming for 11-14 minutes, depending on the quantity in your pot. If you don't have a steamer basket, just keep the water level low enough so they're only submerged halfway. Of course it's a delicate balance to boil water fast enough to generate steam and slow enough to keep from jostling a few eggs so hard that you crack a few shells . . .
Yes eggs last beyond the sell by. And I do use the sink test. I will look for that on the carton. So eggs are older than we think by the days on the carton.
Hey saw your video on the Mediterranean Diet, how easy to understand. Well said. Also love the info about eggs . You definitely say things to make it easy for us all .
Interesting content. Thank-you. I have to say though, that in my experience, pricking the fat end of the egg DOES eliminate eggs from cracking in the boiling process. At least it always has for me.
Many people do not crack the egg the proper way. Try my method: Hold the egg above a hard surface like a cutting board, about as high as a closed fist (4 inches). Drop it on its side and immediately pick it up. There should be a small dent and a fracture around the circumference of the egg. Pull apart the two halves of the shell over a bowl, catching the white and yolk. What this method does is prevent mixing the cracked shells and bacteria from the outside shell into the eggs that will be cooked. It is more important for unwashed eggs (supermarket eggs are washed in North America). Dropping the egg on a flat surface from a given height is a good way to crack the egg with just the right amount of force to fracture the shell. I created this method, based on Jacques Pépin's teachings about how to crack an egg. You will learn that some shells are stronger than others, but this way is still better than cracking on the edge of a bowl or with a cookimg implement.
I have regular grocery store brand white eggs and I have pasture raised eggs both with the same packing date. The pasture raised have very thick shells and membranes. They are nearly impossible to peel. The regular store brand eggs are much thinner and easier to peel.
My husband has to have his hard cooked (boiled) egg every night when he comes home from work. I learned fresh eggs are harder to peel years ago because of this. We have an egg cooker and the directions say to poke a hole in the bottom of the eggs before cooking, but I didn’t understand this because the egg cooker we had before didn’t say that, and the eggs turn out fine. I was worried if eggs were good beyond their expiration date because once in a while I’ll cook eggs where the expiration date is that day yet my husband has never gotten sick. Thank goodness they are still good for a couple of weeks (maybe three) after they date on the carton.
I have chickens and make hard boiled eggs with fresh eggs and have only a rare problem peeling one. I believe its the way the eggs are cooked that makes them easy to peel or not.
@TheRealLockRobster As soon as mine are done cooking the pan water is emptied and filled with cold water- 2 or even 3 times. Works great. The other thing I believe that helps is to start off with cold water and heat over medium- takes longer but-again- combined with the cold water afterwards-it works!!!
I appreciate the info, here. All good. Eggs are the perfect protein. I try to have at least one egg each day. Can't believe how many people go after the brown eggs. I get the cheaper, usually store brand eggs. They are high volume movers and, thus, are more likely to be fresh. The only eggs I've run across that taste different are EB, because of the feed they use.
The best frying egg tip I ever heard was to crack the egg into a small sieve before transferring it to the pan, this allowed the water to drain out and the egg will sit up pretty in the pan
One more bit of info......when you hard boil eggs, crack and start peeling the egg from the large end of the egg. There's normally an air pocket there that lets you start the peel very easily.😊
My hens are free range. We do feed them chicken feed and they are locked up at night. During the day they are allowed to forage on several acres, even the neighboring field. I find the hens to be very entertaining to watch, I've seen some of the hens chase dragon flies. I have a variety of hens that lay green, white, light brown, and dark brown. What I find interesting is some must be better foragers than others because some have a bright orange yolk, a bright yellow yolk and some have a duller color yolk.
I definitely eat eggs much longer than 3 weeks past the expiration date. I have kept them in the fridge 2 months or more beyond the expiration date and eaten them without any issues. These are the cheapest eggs from Aldi and Walmart.😊
Crack open eggs, stir to combine but not incorporate air, and they can be stored in the freezer for up to a year. Defrost in fridge and use immediately. Great for recipes and omlets alike.
I want red yolks & it seems I could add slightly under 0.03 oz of paprika to 50 lbs of feed. All the commercial feed already has marigold extract. IDK if I can get them to eat spicy pepper powder but it has some red too.
@@rachel4483 Reading the studies I still see a 40 mg per kg of feed limit. Otherwise the capsaicin can contaminate the environment & begin to irritate lungs.
@@kimers12660 Just to be different & the experiment. I enjoy hens in the yard b/c they deter/eat snakes & identify/alarm danger so I can feel more comfortable in the yard alone. I'm close to a national forest & a creek so every year we get copperheads, cottonmouth, & sometimes coral snakes in the yard after floods. With the cost of a coop/run I probably spent $1.30 per egg over the 6 year expected lifespan of the coop so... IMO... why not know how to make the yolks red. I wish I could just plant a garden of something that they'd eat using no effort.
Very informative show with a smart, attractive lady who knows a lot more about food than I do! (where have you been all my life ;-) Seriously, thank you...🇺🇸 👍☕
Chicken farmer here, she did a good job!. My girls are free run and get spinach, bugs, and the bounty from my garden. I have white, dark brown, and blue eggs :)
Don't even be concerned about cholesterol. It's mostly proven to be misleading lies. People with high cholesterol levels live the longest! Eat your eggs and enjoy!
I had the privilege of having an "egg man" on my drive home when I lived in Indiana. He told me that newly laid unpasteurized eggs from chickens being fed a proper diet will sometimes stand on end like an older egg and occasionally even float. But because I knew that the eggs had been laid just that morning, I didn't even bother trying to float them. I just ate them, with their brilliant bright yellow yolk.
She should have answered the last question AND sold us on the other video: Eggs go grey when boiled if left to cool slowly. Put boiled eggs in an ice bath to rapidly slow the cooking and stop them getting that blue around the yolk.
Thank you!!! It always amazes me that a lot of people think brown eggs are better and will pay more for them…I actually told someone in Costco a few days ago that the only difference is the breed! 😆
Thanks for your video. Just a quick question. Why do sometimes when I put an Egg in my skillet (Hot of course) does it run all over ? like it's got a lot of eggwhite ? Is it best to toss it and start over ? Thanks
I cooked 15 eggs all in the same pot. Some peeled great but others did not. In my opinion, the tell was how the shell worked on the eggs. The shells that shatter rather than hard break are the ones that don't peel properly. It's not how you cook them so much as it is the quality of feed the chicken gets. If the feed makes the eggs develop poorly, peeling becomes the issue. Better feed is the answer.
Eggs are typically good for 4-6 weeks after the sell by date. Eggs have a 30 day-date on them because of CA CEFS. Assuming pasteurized and properly stored eggs
I’m an egg farmer. Excellent job!❤
So can you tell me why is a shortage of eggs in Australia cos I believe the chickens can’t go on strike
@@Antonio-uw6ue I have noticed that as well. It's all to do with population control. Control the food and they control us.
Me too
Haa..Nice, did you know all of these??
@@mr.snicker-doodles7081 No I cock-a-google-googled it ;)
My grandparents ate couple of eggs fried in lard every day for breakfast. Melted lard was soaked up with home made bread. They lived to be over 100 years old, living and working on their land.
Not surprising. If you watch videos by Drs. Ken Berry, Anthony Chaffe, and Philip Ovadia (to name a few), you’ll learn that a carnivore diet that includes eggs and lots of natural fat (lard, tallow, grass-fed butter, and fat from meats) is what we need for good health!
Working on their land is key
@@danielgirl283 Yes. Human bodies are made to be active. Unfortunately conveniences of modern living shortened our lives. We still have a choice. We can get active if we want to.
They ate less highly processed food when they were young and came from even better stock😎
Asked long time ago, people ALWAYS lived at LEAST 90s if complications of injury, disease, usually respiratory. Heart disease virtually unheard of, same cancer except exposure to toxins. I don't believe ANYTHING ESTABLISHMENT SAYS, it's NEVER honest!
Informative without a bunch of fluff. And no music!! A+! You should instruct others how to do videos. 👍🏾
I agree with you in every aspect hate the monotone background noise yuck in videos
However, there's no need to use dumb click-bait phrases like "mind-blowing" in your title. I usually avoid any video that uses phrases like "earth-shattering" or "shocking".
@@Fred-mp1vf You watched. Did it spoil your viewing experience? If not, it's not really worth mentioning, is it?
When I was growing up my father drove a truck for a major egg processing plant.
What we learned was that eggs last far longer than we would think when refrigerated.
First off, there's often a long period of time between when they were laid to when they are packaged. Ideally its within two weeks, but its often as long as a month.
A farmer who is producing eggs often only ships eggs out when they have a full truck load, during slow laying periods, a smaller farm may hold eggs for a week or more in their cooler till they complete an order, then it may take another week for the truck to actually be scheduled and get there. Although not the norm, it wasn't uncommon for eggs to have been laid a month before they actually arrive at the plant which sorts and packages them. Then they go back into a cooler and are shipped by oldest to newest in order to various retailers.
Most eggs, when refrigerated, can last 6 months or more if kept property. This doesn't mean its ideal but chances are they will be just fine to eat. (Believe me, you will know when one is not by the smell).
Most older, or thin shell eggs go to what is called a breaking plant, where they're processed for industrial use, often separated and sold to bakeries, factories, and for further processing.
As eggs age the egg whites thin, if you break and egg in a pan and it runs all over, its getting toward the end of its storage life, the final stage before going bad, is usually that neither the yoke or the egg white maintain any shape in the pan. Even then, the egg is perfectly safe to eat and likely will remain so for quite some time after that if left refrigerated, but its a sign telling you to hurry up and use them up.
Eggs also can be frozen, what works best for me is to separate the yokes and egg whites and freeze them separately. They will last about a year or so frozen before you have to deal with freezer burn. Vacuum sealing them will likely extend that time considerably but I've never bothered. Since we got eggs in bulk through where my dad worked and now I get them from several semi retired farms in my area who only maintain their flock for their own use, I came up with ways to preserve eggs rather then letting them go to waste. I probably have about 10 dozen frozen at any given time. I freeze some in smaller quantities, generally in the amount I commonly need for something I make regularly. I use a blender to thaw the eggs in a hurry, to add to a mix almost immediately out of the freezer. Once blended and mixed with other ingredients they are completely thawed and ready use.
You can also use ice cube trays. Just crack the eggs into ice cube tray, freeze, pop out and place into a freezer bag or container until ready to use for whatever recipe your making.
Actually truly informative and straight to the point. No meaningless agonizing filler. A totally refreshing contrast to most RUclips videos. I am genuinely impressed. Thank you! Subscribed.
I eat 2-3 eggs every morning. Fried, boiled, scrambled, poached, it's all good.
Yup! Me too!
Me too
Me four, wait what happened to three? 🤷🏼♂️
👋🏽
My husband eats a hard cooked egg (made in an egg cooker, so like hard boiled) every night when he comes home from work. We’ve been married for 35 years and he started this about 11 years ago. He hasn’t gotten tired of them yet.😊
Always learning something new! You’re like a hencyclopedia…🐓 🥚 Thanks, Teach!
My grandmother died 1 month before her 100 birthday, she ate cream cheese, cottage cheese, bacon, made flour tortillas with lard, eggs every day, and all the things they stopped us from eating, she didn’t have any diabetes, high blood pressure, but she worked real hard all her life, supervisor in the laundry rooms in children hospital and had an acre of farm land with fruit trees and all types of vegetables while having a full time job taking the street cars to and from work?
Straight, and right to the point - well done
Nicole,Please bring back ‘How does it Grow!!‘ There’s no words to express the joy it brings with each n every storytelling,visuals,farm life… it’s pure joy !!! I wholeheartedly request u
You're cracking me up, I'm so egg-cited that your not egg-noring me. But look on the sunny side I'm just coming out of my shell. Oh gees all of this social activity is eggs-hausting, it must of been all the eggs-ercise I done today. As you can see my brain is a bit scrambled atm. I bet you are all shell shocked. That's all for today, yolks!
🤣🤣🤣
This post get a nog of approval!
Eggcellent 🤣😂👍
Eggscremeant
Eggstraordinary comment! 🥚👍😃🤩
Thank you from a first time viewer and new subscriber! I look forward to catching up on the rest of your playlist.
I had white chickens usually bred for meat which laid huge brown, double yolk eggs. Not occasionally but consistently.
Good job I love them.
Yummy!
Love the float test. I am going to bring a bucket of water with me to the grocery store.
Great voice. Outstanding detail. Delivery is easy to follow and compatible with areas that I was most curious. Stoney
EXCELLENT VIDEO and filled with good information. Every person who cooks can benefit from this video.
Wow…that’s a lot of good info! Thanks
Glad it was helpful!
I loved this video. Eggcellent job!
Fantastic info for decades old questions. .
I believe the opposite is true for over easy eggs. When my daughter started raising chickens and gave us fresh eggs, it was very hard to flip one without the yolk breaking. They were delicious, but much more difficult to flip with an intact yolk than the store bought we had always used.
I've raised chickens and your information is spot on. New subscriber
Great content and delivery! Thanks for "fun facts to know and share"!!
I worked on a farm for a while. They mostly had brown hens that lay brown eggs, and a few rare breed black hens that made light green shell eggs too. They put a calcium supplement made of crushed seashells on top of the chicken feed pellets sometimes. Even with that, (probably from older hens) there would still be occasional eggs with paper thin shells that fall apart, or ones that were just in the membrane.
thanks so much! had not known some of these tips 👍🏻👍🏻
You always give good information Madam, my first video watched about virgin olive oil. Tq
I was surprised how informative this was, can’t find the day the eggs were boxed on our UK packaging, well done America but I always rummage around the shelf for the longest expiry date, I’m also Lucky to have a free range chicken farm close by were they eat naturally from the earth and I can purchase daily laye’d eggs from there vending machine allowing the farmer to keep more of the money they work for.
For boiling eggs, forget timing them. Get one of those egg timers that go in the water and change color at soft, medium and hard boiled. The best thing I have ever used. Eggs perfect every time. You can boil at 3/4 temperature instead of a rolling boil that breaks them. The one I use is NobleEgg but there are lots of others.
Thanks for sharing
These are NOT “Egg Tips” these are Egg Facts
I wish I had known this information before I started cooking.
That was great information and I like to lead to watch the next video thumbs up!
While fresh eggs may have a stronger membrane just under the shell, it is gradual heating that helps it to bond easily to the shell, making peeling hardboiled eggs such a nightmare. This can be avoided by steaming for 11-14 minutes, depending on the quantity in your pot. If you don't have a steamer basket, just keep the water level low enough so they're only submerged halfway. Of course it's a delicate balance to boil water fast enough to generate steam and slow enough to keep from jostling a few eggs so hard that you crack a few shells . . .
Yes eggs last beyond the sell by. And I do use the sink test. I will look for that on the carton. So eggs are older than we think by the days on the carton.
Dang learn something every day!
Wow, amazing video, amazing lady, thanks for the information
Right to the point. Great video. Liked, subbed.
Thanks for the sub!
Hey saw your video on the Mediterranean Diet, how easy to understand. Well said. Also love the info about eggs . You definitely say things to make it easy for us all .
Thank you for the kind feedback!
Lots of learning to be had here! Thxvm...
Great program
I learnt something. Thank you !
Eggcellent tips!
Eggcelent.
Thank you so much for very gread information about eggs.
Thank you. Very clear information.
Great job! I just subscribed!
Thank you ❤
Interesting content. Thank-you.
I have to say though, that in my experience, pricking the fat end of the egg DOES eliminate eggs from cracking in the boiling process. At least it always has for me.
Many people do not crack the egg the proper way. Try my method: Hold the egg above a hard surface like a cutting board, about as high as a closed fist (4 inches). Drop it on its side and immediately pick it up. There should be a small dent and a fracture around the circumference of the egg. Pull apart the two halves of the shell over a bowl, catching the white and yolk.
What this method does is prevent mixing the cracked shells and bacteria from the outside shell into the eggs that will be cooked. It is more important for unwashed eggs (supermarket eggs are washed in North America).
Dropping the egg on a flat surface from a given height is a good way to crack the egg with just the right amount of force to fracture the shell. I created this method, based on Jacques Pépin's teachings about how to crack an egg. You will learn that some shells are stronger than others, but this way is still better than cracking on the edge of a bowl or with a cookimg implement.
Well that’s an interesting tip - thanks. I’ll definitely give that a try. 👌
Very good presentation
Nicole, you are a natural beauty.
Thank you for your very interesting and informative video on eggs I'm off in wondered about several things you mentioned thank you/
Other grocery items like mushrooms also use that 1-365 numbering system. On mushroom packages, it is stamped on the plastic wrap
Brilliant! Thank you.
Who knew, great info, thank you.
I have regular grocery store brand white eggs and I have pasture raised eggs both with the same packing date. The pasture raised have very thick shells and membranes. They are nearly impossible to peel. The regular store brand eggs are much thinner and easier to peel.
Eggcelent video!!! 💐💐🥰🥰
Very informative.
Egg-cellent video!
My husband has to have his hard cooked (boiled) egg every night when he comes home from work. I learned fresh eggs are harder to peel years ago because of this. We have an egg cooker and the directions say to poke a hole in the bottom of the eggs before cooking, but I didn’t understand this because the egg cooker we had before didn’t say that, and the eggs turn out fine. I was worried if eggs were good beyond their expiration date because once in a while I’ll cook eggs where the expiration date is that day yet my husband has never gotten sick. Thank goodness they are still good for a couple of weeks (maybe three) after they date on the carton.
So informative!!!
I also raise chickens and harvest their eggs. You're a dear for spreading the info about the noble birds! 🤠
I have chickens and make hard boiled eggs with fresh eggs and have only a rare problem peeling one. I believe its the way the eggs are cooked that makes them easy to peel or not.
@TheRealLockRobster As soon as mine are done cooking the pan water is emptied and filled with cold water- 2 or even 3 times. Works great. The other thing I believe that helps is to start off with cold water and heat over medium- takes longer but-again- combined with the cold water afterwards-it works!!!
This video was eggcellent 🐔
👍💓☮️🇨🇦☕🦫
I appreciate the info, here. All good. Eggs are the perfect protein. I try to have at least one egg each day. Can't believe how many people go after the brown eggs. I get the cheaper, usually store brand eggs. They are high volume movers and, thus, are more likely to be fresh. The only eggs I've run across that taste different are EB, because of the feed they use.
The best frying egg tip I ever heard was to crack the egg into a small sieve before transferring it to the pan, this allowed the water to drain out and the egg will sit up pretty in the pan
Love u.best job, continue .
One more bit of info......when you hard boil eggs, crack and start peeling the egg from the large end of the egg. There's normally an air pocket there that lets you start the peel very easily.😊
My hens are free range. We do feed them chicken feed and they are locked up at night. During the day they are allowed to forage on several acres, even the neighboring field. I find the hens to be very entertaining to watch, I've seen some of the hens chase dragon flies. I have a variety of hens that lay green, white, light brown, and dark brown. What I find interesting is some must be better foragers than others because some have a bright orange yolk, a bright yellow yolk and some have a duller color yolk.
THANKS FOR SHARING BRAVO😊
Interesting, things you can learn about common items...very good...
Good video my Dear you are correct ❤
I definitely eat eggs much longer than 3 weeks past the expiration date. I have kept them in the fridge 2 months or more beyond the expiration date and eaten them without any issues. These are the cheapest eggs from Aldi and Walmart.😊
Knew all that EXCEPT the three numbers indicating date of harvest. Thank you
I only eat the egg yolks(just a little sticky when cooked with sea salt), super tasty!
Crack open eggs, stir to combine but not incorporate air, and they can be stored in the freezer for up to a year. Defrost in fridge and use immediately. Great for recipes and omlets alike.
Egg-zellent upload. Thank you. Have a pleasant day. ❤
Thank you.
I want red yolks & it seems I could add slightly under 0.03 oz of paprika to 50 lbs of feed. All the commercial feed already has marigold extract. IDK if I can get them to eat spicy pepper powder but it has some red too.
Birds are immune to capsaicin-fact check me. It's not spicy to them.
@@rachel4483 Reading the studies I still see a 40 mg per kg of feed limit. Otherwise the capsaicin can contaminate the environment & begin to irritate lungs.
Why? Just curious 🧐
@@kimers12660 Just to be different & the experiment. I enjoy hens in the yard b/c they deter/eat snakes & identify/alarm danger so I can feel more comfortable in the yard alone. I'm close to a national forest & a creek so every year we get copperheads, cottonmouth, & sometimes coral snakes in the yard after floods. With the cost of a coop/run I probably spent $1.30 per egg over the 6 year expected lifespan of the coop so... IMO... why not know how to make the yolks red. I wish I could just plant a garden of something that they'd eat using no effort.
I just found this...eggstounding!!
Appreciate the video.
Thanks for watching!
Very informative show with a smart, attractive lady who knows a lot more about food than I do! (where have you been all my life ;-) Seriously, thank you...🇺🇸 👍☕
Thank you.
You're welcome!
Why are chocolate eggs so darn hard to scramble?
Because it gets consumed first!
Chicken farmer here, she did a good job!. My girls are free run and get spinach, bugs, and the bounty from my garden. I have white, dark brown, and blue eggs :)
Wow.. Would have never thought you can talk so long about eggs.. Very well presented
Thank you for this super informative video. Do you know if eating 2-3 eggs york every day can be a cause for high cholesterol?
Eating eggs does NOT raise your cholesterol
I'm sorry, I'm not qualified to answer this question.
Don't even be concerned about cholesterol. It's mostly proven to be misleading lies. People with high cholesterol levels live the longest! Eat your eggs and enjoy!
@@TrueFoodTV I appreciate your honesty!
Yes@@CR24-proud
Green chickens?!?!? Gotta see 😍
Those eggs look good
some white-feathered chicken breeds can lay brown eggs, though it's generally the case that white hens lay white eggs
Eggstremely good advice.
I had the privilege of having an "egg man" on my drive home when I lived in Indiana. He told me that newly laid unpasteurized eggs from chickens being fed a proper diet will sometimes stand on end like an older egg and occasionally even float. But because I knew that the eggs had been laid just that morning, I didn't even bother trying to float them. I just ate them, with their brilliant bright yellow yolk.
She should have answered the last question AND sold us on the other video:
Eggs go grey when boiled if left to cool slowly.
Put boiled eggs in an ice bath to rapidly slow the cooking and stop them getting that blue around the yolk.
Thank you!!! It always amazes me that a lot of people think brown eggs are better and will pay more for them…I actually told someone in Costco a few days ago that the only difference is the breed! 😆
Power to you!
When boiling eggs add about a teaspoon of baking soda to the water and your egg shells will not stick to the eggs.
0:53 - That number is called the “Julian Date”.
Excellent video!
Thanks for your video. Just a quick question. Why do sometimes when I put an Egg in my skillet (Hot of course) does it run all over ? like it's got a lot of eggwhite ? Is it best to toss it and start over ? Thanks
I cooked 15 eggs all in the same pot. Some peeled great but others did not. In my opinion, the tell was how the shell worked on the eggs. The shells that shatter rather than hard break are the ones that don't peel properly. It's not how you cook them so much as it is the quality of feed the chicken gets. If the feed makes the eggs develop poorly, peeling becomes the issue. Better feed is the answer.
When making hard-boiled eggs. After you boil them, put them in ice water for an hour or so. It makes them easier to peel
Eggs are typically good for 4-6 weeks after the sell by date. Eggs have a 30 day-date on them because of CA CEFS. Assuming pasteurized and properly stored eggs
I set aside some eggs for two or three weeks specifically for making egg salad.
Eggsraordinarily eggsciting info/facts! 1st from you. 😃 Liked & subbed. 👍😁
I found this interesting but my mind was not blown!!