Author Topic: rotten eggs (Read 1722 times)

bloomer · « **on:** September 15, 2013, 06:35:51 pm »

ew

first time ever just broke an egg into a pan for poached eggs...

guess it must have had a crack in it or something...

will i ever get the smell out of my kitchen...

certainly had an interesting effect on the water, nastyness!!!

AndynJ · « **Reply #1 on:** September 15, 2013, 06:55:48 pm »

Turns the stomach a touch doesn't it ?
I bet you don't eat eggs for a couple of days
The smell, cut an onion in half place each half in a bowl half filled with water hey presto smell gone in the morning, it works great when you are painting as well.

shygirl · « **Reply #2 on:** September 15, 2013, 06:59:26 pm »

yes, onions absorb alot of things, which is why they are suppose to help prevent cancer.
i read you are not suppose to eat an onion that has been cut open previously , even if kept in a fridge, as they you will be eating the germs it has sucked up since being opened.

rotten eggs, yuck.

Ina · « **Reply #3 on:** September 15, 2013, 07:16:50 pm »

Strangely enough, I just wanted to post a question re rotten eggs...

I get my eggs from a local farmer - he sells them through the newsagent. So far, they've always been fine - vary in size, shape and colour, but always very nice. A few days ago, I cracked one and what came out was greyish/brownish and very liquid - not like egg at all, and not like "rotten" eggs I've experienced in the past. Didn't stink, either. Could that be a problem with the hen - some kind of disease? I asked the guy in the shop to tell the farmer - I didn't complain, as I know it's impossible to look into the eggs he sells, but I thought he'd better know if there is something wrong with the hen.

Lesley Silvester · « **Reply #4 on:** September 15, 2013, 10:25:13 pm »

Quote from: bloomer on September 15, 2013, 06:35:51 pm

ew

first time ever just broke an egg into a pan for poached eggs...

guess it must have had a crack in it or something...

[size=78%]certainly had an interesting effect on the water, nastyness!!![/size]

It's worse when you crack an egg like that into a bowlful of eggs or cake mix. Ask me how I know.

cloddopper · « **Reply #5 on:** September 15, 2013, 11:21:17 pm »

That's why Mrs Beeton of the cook books fame said, " Always crack the egg into a separate dish first and if it is Ok add it to the rest "

She forgot to add as the precursor to that " First off put your unbroken eggs with complete shell into a glass bowl and gently fill it with cold water , any that try to float other than having pointy end up are not fresh.. don't use them " .