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| A daily dose of philosophical food for your noodle! | ||
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 | Saturday, January 3, 2009 at 17:46:25 mst
Comment ID: #1 Name: Richard Nikoley E-mail: rnikoley(at)gmail.com URL: http://www.freetheanimal.com Heavy cream and / or cocunut-milk based berry smoothies, to add some protein content. I use whole eggs, but I once had a couple of cartons of pure egg white and that's how I disposed of them. | |
| Saturday, January 3, 2009 at 17:57:54 mst
Comment ID: #2 Name: Jonathan Donate them to starving children in Africa? | |
| Saturday, January 3, 2009 at 18:16:10 mst
Comment ID: #3 Name: KPO'M E-mail: ka84796(at)comcast.net Not quite the answer to your current problem, but what size are the eggs? I always get the smallest eggs I can find, since the yolk is the same size. I have noticed that the smallest size nowadays (organic, free range, coop-raised, whatever) is "Large," with "Extra Large" and "Jumbo" options. I haven't seen "Medium" eggs in years and don't know if I ever saw a "Small" egg. Does anyone know what gives? | |
| Saturday, January 3, 2009 at 18:26:30 mst
Comment ID: #4 Name: Diana Hsieh E-mail: diana(at)dianahsieh.com URL: http://www.dianahsieh.com/blog KPO'M: I get farm fresh eggs every week with my raw milk, so I rarely buy eggs from the store. My eggs are of varying sizes, from small to jumbo. Mostly they're medium-ish, however. | |
| Saturday, January 3, 2009 at 18:37:03 mst
Comment ID: #5 Name: Monica E-mail: monicabeth10(at)gmail.com URL: http://fa-rm.org Hey, sometimes if you get the jumbo eggs you will get two yolks! I always find that enjoyable. | |
| Saturday, January 3, 2009 at 18:41:16 mst
Comment ID: #6 Name: Amy E-mail: mossoffa(at)gmail.com URL: http://www.amymossoff.com See - you're thinking about dogs too much! :) | |
| Saturday, January 3, 2009 at 19:19:05 mst
Comment ID: #7 Name: Frank E-mail: frankiedahamma(at)aol.com You can make souffles with the egg whites, all different kinds I have made crab or mushroom souffles. However you will need 3/4 of an ounce of all purpose flour. If you are still interested I will email you some recipes. | |
| Saturday, January 3, 2009 at 19:24:11 mst
Comment ID: #8 Name: Richard E-mail: rbramwell(at)sympatico.ca I add them to smoothies & make omelets (beat in a tsp of olive oil). There are lots of other uses. | |
| Saturday, January 3, 2009 at 19:41:00 mst
Comment ID: #9 Name: Aaron Davies E-mail: agd12(at)columbia.edu Extend your regular breakfast eggs? (Have an "egg and a half" every morning.) Make mayonnaise. Try Splenda- or stevia-based meringue. | |
| Saturday, January 3, 2009 at 20:21:37 mst
Comment ID: #10 Name: Diana Hsieh E-mail: diana(at)dianahsieh.com URL: http://www.dianahsieh.com/blog You're right, Amy. I am thinking too much about dogs! However, as per your excellent advice, I have forbidden myself from looking at the surely perfect dogs currently available for adoption. I'll only look and inquire when I'm actually ready and able to adopt. Of course, I'd like that to be last week, but such is not my life right now. | |
| Saturday, January 3, 2009 at 20:40:20 mst
Comment ID: #11 Name: C Andrew E-mail: ca4papen(at)mindspring.com About medium eggs; Maybe everyone is succumbing to the Starbucks Classification and Measuring System. You start at Large and go up from there. | |
| Saturday, January 3, 2009 at 22:09:42 mst
Comment ID: #12 Name: Adam Reed E-mail: adamreedatalumdotmitdotedu URL: http://borntoidentify.blogspot.com/ Egg whites can be used as a binding for starch-free meat loaves. | |
| Saturday, January 3, 2009 at 22:42:52 mst
Comment ID: #13 Name: Jennifer Snow E-mail: Snowconic(at)hotmail.com URL: http://literatrix.blogspot.com You can also make vegetable soup and throw the egg whites in a la egg drop soup. Makes a good lunch. | |
| Saturday, January 3, 2009 at 23:31:06 mst
Comment ID: #14 Name: William H Stoddard E-mail: whswhs(at)mindspring.com URL: http://whswhs.livejournal.com/profile Do you make anything that needs biological glue? I find eggs helpful in turkey/quinoa meatballs. I think it's mostly the white that provides the glue effect. | |
| Sunday, January 4, 2009 at 2:18:23 mst
Comment ID: #15 Name: Stephen Boydstun E-mail: boydstun(at)rcn.com Set oven at 350 degrees. Beat 2 eggwhites to foam. Add 2/3 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla. Beat stiff too. Add 1 cup chocolate chips and 1 cup nuts. Put foil on cookie sheet. Drop by teaspoons full. Put cookies in oven. Turn off oven. Let cookies set in oven over night. | |
| Sunday, January 4, 2009 at 7:47:32 mst
Comment ID: #16 Name: Stephen Macklin E-mail: smacklin(at)optonline.net Go to epicurious.com and search egg whites as an ingredient. There are almost 400 results to scroll through and most of them are deserts but with a little work you will find a few things acceptable to your diet. | |
| Sunday, January 4, 2009 at 8:43:03 mst
Comment ID: #17 Name: KPO'M E-mail: ka84796(at)comcast.net I don't think we are seeing the "Starbucks" effect. "Large" eggs still appear larger than the "Medium" eggs I remember from the past. Perhaps the "bigger is better" mentality is at work at the grocery stores, or perhaps there is a preference for larger egg whites. In any case, I'd like medium eggs to make a return. | |
| Sunday, January 4, 2009 at 10:25:46 mst
Comment ID: #18 Name: Jeff Throw them out? | |
| Sunday, January 4, 2009 at 12:34:00 mst
Comment ID: #19 Name: Frank E-mail: frankiedahamma(at)aol.com William, | |
| Sunday, January 4, 2009 at 22:35:16 mst
Comment ID: #20 Name: SarahG E-mail: sarah.gelberg(at)att.net Re: what happens to small/medium eggs--I read somewhere that eggs that don't meet grocery-grade standards for going into cartons are sorted into commercial applications--used in processed foods of whatever kind. There's nothing nutritionally wrong with them, they're just smaller than the standard sizes or irregularly shaped or have cosmetic blemishes on the shells or whatever. | |
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