In The Omnivore's Dilemma, Michael Pollan pays a visit to Polyface Farms, where he discovers chicken eggs of an unusual consistency. Please help me find similar eggs in the Bay Area, if they exist!
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posted by archagon
on Feb 21, 2011 -
28 answers
Practical, science-based, safe, sane "low carb" book that doesn't pull any punches? (If simply "Atkins," which one?) I'm looking for a book that is gung-ho, but still spells out what can go wrong and why: I'm three days in to a self-created low carb diet. All sorts of good stuff has happened, but all sorts of disconcerting stuff has happened, too.
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posted by zeek321
on Aug 27, 2010 -
21 answers
There are three dozen eggs in my refrigerator that will expire about 2.5 weeks from now. What are some easy, different and delicious egg recipes?
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posted by blackcatcuriouser
on Mar 22, 2010 -
49 answers
How can I use leftover egg yolks? I want to make a chocolate mousse from a recipe that calls for a large number of egg whites but I feel guilty about just throwing the egg yolks away. So... please give me your best ideas and recipes for what to do with the yummy yummy yolks, folks.
posted by kitchencrush
on Nov 9, 2009 -
38 answers
What foods are commonly (or rather, uncommonly, i.e. not necessarily breakfast foods) served with a fried or poached egg?
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posted by CharlesV42
on Oct 28, 2009 -
56 answers
Food Question(s) -- Avocados / Pinto Beans / Brown Rice / Bananas / Kumquats / Mangoes / Olive Oil / Balsamic Vinegar / Eggs w/r/t organic or not, etc and etc
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posted by dancestoblue
on Apr 6, 2009 -
23 answers
Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?
posted by Salthound
on Jun 7, 2008 -
4 answers
What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella?
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posted by lord_yo
on May 15, 2008 -
5 answers
In my family we've always said that if you have an intense craving for a food that you don't normally eat, it's because your body really needs something in it (and that all efforts should be made to acquire said food-- this has led to some funny stories). Following this (seeming) logic, I am curious if any nutritionists understand why I get insanely intense cravings (only about once every 6 weeks or so) for egg salad sandwiches. Because, you see, eggs normally make me really nauseated. Scrambled especially (I basically can't eat them, for whatever reason). But when I need egg salad BAD, it's literally the only food that appeals to me in the entire world. (And it's ALWAYS egg salad-- I don't have too many other of these sudden cravings.) It doesn't even need to be good egg salad. It can even be warm (yuck). But nothing else seems to fill the need. Any idea what might be in it that my body is so sorely missing? This is perplexing, since I have the cravings again tonight.
posted by dmaterialized
on Jan 1, 2008 -
33 answers
What sort of condiments go well with a hard boiled egg?
I'm thinking - if I pre-make a bunch, and bring them to work with me as a quick & easy snack - how many different ways can I sass 'em up?
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posted by Tbola
on Jan 18, 2007 -
52 answers
GourmetFilter: Where in Manhattan might one purchase ostrich eggs?
I need them for
Halloween an omlette recipe.
posted by Smart Dalek
on Jun 26, 2004 -
8 answers
Qs about hard boiled eggs and egg salad: a. What's your fave recipe for egg salad? b. how long do shelled hard-boiled eggs keep? c. is there a good formula for hard-boiling multiple eggs?
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posted by dobbs
on Mar 30, 2004 -
14 answers
