The New Intimacy

#EdenCooks - Thursday June 9th at 8pm EDT

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Contributor: Antipova Antipova
Quote:
Originally posted by M121212
Making marmalade is so fun. It's really impressive to me how the pectin is actually in the seeds of the orange, ready to go!
Neat! I usually used the boxed stuff, I'm glad to find out I can extract it myself.
06/09/2011
Contributor: M121212 M121212
Quote:
Originally posted by Antipova
Aren't most store bought eggs at least a week old already? When we sail we keep them in the galley because they stay good for at least a month, so I assume they're not being rushed to supermarkets daily.
Sailing with eggs? That sounds like a good time.
06/09/2011
Contributor: Alys Alys
Any questions before we move on?
06/09/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
Any questions before we move on?
Nope.
06/09/2011
Contributor: Wondermom Wondermom
Quote:
Originally posted by Vaccinium
And they don't taste different at all. Commercial vs. free-range eggs taste different, but commercial brown and commercial white taste no different.
I grew up buying most of our eggs from local farmers by the tray, so I loooove free range eggs, and I love the mystery of if it might be a double yolker lol
06/09/2011
Contributor: Antipova Antipova
Quote:
Originally posted by M121212
Sailing with eggs? That sounds like a good time.
I loved researching sailable food. I hope I get a chance to go out again soon.
06/09/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by M121212
Making marmalade is so fun. It's really impressive to me how the pectin is actually in the seeds of the orange, ready to go!
Agreed, I enjoy it but it seems the last couple of years it goes quicker because now people know that I make a big batch and are waiting at the door lol!
06/09/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Alys
Any questions before we move on?
Go for it, Alys!
06/09/2011
Contributor: Jul!a Jul!a
Quote:
Originally posted by Alys
Any questions before we move on?
Nope
06/09/2011
Contributor: Alys Alys
Once you get them peeled the next thing is to:



Cut them in half and pop out the yolks. You can probably see that there is some yolk left behind, but I don’t worry about it, because once we get the filling back in there no one will know.



Then mix in the rest of the ingredients (except the paprika) until it is a fairly smooth mixture. The amount of mayonnaise is governed by how you like the filling to be, so start with a little less than you think that you need and work up from there.

This is where you can have the most fun, trying out different flavor combinations. If you want a spicy Southern flair you can add a tablespoon of finely minced chiles in adobo sauce. Or you can leave out the chives and add the fresh herbs of your choosing. Or you could do something totally different!


Fun Fact: On average, it takes a hen between 24 and 26 hours to produce an egg. And she starts the process for the next one about 30 minutes later. The average US laying hen produces between 250 and 300 eggs per year!
06/09/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Wondermom
I grew up buying most of our eggs from local farmers by the tray, so I loooove free range eggs, and I love the mystery of if it might be a double yolker lol
Of course, occasionally you'll also get an embryonic chicken in an egg too, so...
06/09/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by Wondermom
I grew up buying most of our eggs from local farmers by the tray, so I loooove free range eggs, and I love the mystery of if it might be a double yolker lol
Double yolks make the best fried egg sandwiches mmmm....
06/09/2011
Contributor: Antipova Antipova
Aw, you're not following my making your own mayo post? It's seriously so easy...
06/09/2011
Contributor: M121212 M121212
Quote:
Originally posted by Antipova
I loved researching sailable food. I hope I get a chance to go out again soon.
Yea it's fun cooking with constraints like that hey? Forces you to be more creative.
06/09/2011
Contributor: Wondermom Wondermom
Quote:
Originally posted by Vaccinium
Of course, occasionally you'll also get an embryonic chicken in an egg too, so...
yeah, those are not fun lol
06/09/2011
Contributor: Wondermom Wondermom
Quote:
Originally posted by Alys
Once you get them peeled the next thing is to:



Cut them in half and pop out the yolks. You can probably see that there is some yolk left behind, but I don’t worry about it, because once we get the filling back in there no one will ... more
so glad I am not a chicken and only make one egg a month lol
06/09/2011
Contributor: M121212 M121212
Quote:
Originally posted by sexyintexas
Agreed, I enjoy it but it seems the last couple of years it goes quicker because now people know that I make a big batch and are waiting at the door lol!
Ha. Are you going to have to start using smaller jars soon?
06/09/2011
Contributor: That Man from Mars That Man from Mars
Quote:
Originally posted by Vaccinium
Of course, occasionally you'll also get an embryonic chicken in an egg too, so...
I hate when that happens. It ruins my appetite.
06/09/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
Once you get them peeled the next thing is to:



Cut them in half and pop out the yolks. You can probably see that there is some yolk left behind, but I don’t worry about it, because once we get the filling back in there no one will ... more
My family added some apple cider vinegar to the eggs mixture to give it a little kick. Otherwise it is about the same recipe as yours.

I'd like to try and add some remoulade (which has a cajun mustard base) to some develed eggs one of these days to see how it turns out.
06/09/2011
Contributor: Antipova Antipova
Quote:
Originally posted by M121212
Yea it's fun cooking with constraints like that hey? Forces you to be more creative.
Absolutely. I was vegan for like 3 years because of the arbitrary challenges. I felt like I worked through all of that so now I'm working meat back in, which is presenting lots of new things to learn!
06/09/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by Vaccinium
Of course, occasionally you'll also get an embryonic chicken in an egg too, so...
Ugh!
06/09/2011
Contributor: Wondermom Wondermom
Quote:
Originally posted by Vaccinium
My family added some apple cider vinegar to the eggs mixture to give it a little kick. Otherwise it is about the same recipe as yours.

I'd like to try and add some remoulade (which has a cajun mustard base) to some develed eggs one of ... more
garlic salt can be a nice addition too
06/09/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Antipova
Aw, you're not following my making your own mayo post? It's seriously so easy...
Beat her with a flogger, Antipova!
06/09/2011
Contributor: Alys Alys
Quote:
Originally posted by Antipova
Aw, you're not following my making your own mayo post? It's seriously so easy...
It's easy, but for small amounts I tend to be too lazy *sheepish grin*
06/09/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by Wondermom
so glad I am not a chicken and only make one egg a month lol
HA!
06/09/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Alys
It's easy, but for small amounts I tend to be too lazy *sheepish grin*
Flogg'd!
06/09/2011
Contributor: Alys Alys
Quote:
Originally posted by Vaccinium
My family added some apple cider vinegar to the eggs mixture to give it a little kick. Otherwise it is about the same recipe as yours.

I'd like to try and add some remoulade (which has a cajun mustard base) to some develed eggs one of ... more
If I use plain mustard I tend to add some cider vinegar, but with the dijon mustard it has a nice kick of its own.
06/09/2011
Contributor: That Man from Mars That Man from Mars
You can use a very small amount of that chinese five spice stuff to add an asian flare as well. Very good with miso soup.
06/09/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by M121212
Ha. Are you going to have to start using smaller jars soon?
Oh I guess it works out here. The town I live in is amazingly small so people trade a lot of jams and jellys and local honey and stuff like that. We all get a variety that way.
06/09/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Wondermom
so glad I am not a chicken and only make one egg a month lol
I'm glad I'm a cock and.....well, I guess that's all that needs to be said.
06/09/2011