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Eggs with runny whites
On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 >
wrote: >On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> Guess what I learned today from the show The Kitchen on the Food >> Network? >> The following is clipped from >> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >> Grade B >> >> Grade B eggs are the lowest quality of eggs available for purchase. >> Grade B eggs are rarely sold in stores and are commonly used for >> commercial liquid and powdered egg products. The white of a grade B >> egg is thin and watery. The yolk is wide and flat, holding a far less >> uniform shape than the yolks of grade AA and A eggs. The shells of >> grade B eggs must be unbroken, but they commonly have stains and >> noticeable defects. Grade B eggs are best used in baked goods, rather >> than fried, scrambled or poached eggs. >> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >> Perhaps this was the problem with my breakfast egg the other day >> Janet US > >They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great.  > >The giant gorilla in the room is how do they grade an egg without cracking it open? I was wondering that as well Janet US |
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Eggs with runny whites
On 1/13/2016 2:43 PM, Janet B wrote:
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > I was wondering that as well Seems it's another quality that can be detected by candling. nancy |
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Eggs with runny whites
Nancy Young wrote:
> On 1/13/2016 2:43 PM, Janet B wrote: >> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> wrote: > >>> The giant gorilla in the room is how do they grade an egg without >>> cracking it open? >> >> I was wondering that as well > > Seems it's another quality that can be detected by candling. > > nancy > > All the hip egg chasers are cupping now. |
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Eggs with runny whites
On 1/13/2016 9:43 AM, Janet B wrote:
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: > >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> Guess what I learned today from the show The Kitchen on the Food >>> Network? >>> The following is clipped from >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Grade B >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> Grade B eggs are rarely sold in stores and are commonly used for >>> commercial liquid and powdered egg products. The white of a grade B >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> grade B eggs must be unbroken, but they commonly have stains and >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> than fried, scrambled or poached eggs. >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >> >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > I was wondering that as well > > Janet US > I'm guessing they're using sonar or MRIs. |
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Eggs with runny whites
On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote:
> On 1/13/2016 9:43 AM, Janet B wrote: > > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > > wrote: > > > >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: > >>> Guess what I learned today from the show The Kitchen on the Food > >>> Network? > >>> The following is clipped from > >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>> > >>> Grade B > >>> > >>> Grade B eggs are the lowest quality of eggs available for purchase. > >>> Grade B eggs are rarely sold in stores and are commonly used for > >>> commercial liquid and powdered egg products. The white of a grade B > >>> egg is thin and watery. The yolk is wide and flat, holding a far less > >>> uniform shape than the yolks of grade AA and A eggs. The shells of > >>> grade B eggs must be unbroken, but they commonly have stains and > >>> noticeable defects. Grade B eggs are best used in baked goods, rather > >>> than fried, scrambled or poached eggs. > >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>> > >>> Perhaps this was the problem with my breakfast egg the other day > >>> Janet US > >> > >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. > >> > >> The giant gorilla in the room is how do they grade an egg without cracking it open? > > > > I was wondering that as well > > > > Janet US > > > > I'm guessing they're using sonar or MRIs. Nope. They still do candling, although they don't use candles anymore. <https://www.youtube.com/watch?v=HpY-Xlvibpo> Cindy Hamilton |
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Eggs with runny whites
On 1/13/2016 11:32 AM, Cindy Hamilton wrote:
> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> On 1/13/2016 9:43 AM, Janet B wrote: >>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>> wrote: >>> >>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>>>> Guess what I learned today from the show The Kitchen on the Food >>>>> Network? >>>>> The following is clipped from >>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>> >>>>> Grade B >>>>> >>>>> Grade B eggs are the lowest quality of eggs available for purchase. >>>>> Grade B eggs are rarely sold in stores and are commonly used fo >>>>> commercial liquid and powdered egg products. The white of a grade B >>>>> egg is thin and watery. The yolk is wide and flat, holding a far less >>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >>>>> grade B eggs must be unbroken, but they commonly have stains and >>>>> noticeable defects. Grade B eggs are best used in baked goods, rather >>>>> than fried, scrambled or poached eggs. >>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>> >>>>> Perhaps this was the problem with my breakfast egg the other day >>>>> Janet US >>>> >>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >>>> >>>> The giant gorilla in the room is how do they grade an egg without cracking it open? >>> >>> I was wondering that as well >>> >>> Janet US >>> >> >> I'm guessing they're using sonar or MRIs. > > Nope. They still do candling, although they don't use candles anymore. > > <https://www.youtube.com/watch?v=HpY-Xlvibpo> > > Cindy Hamilton > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs into cartons. Boy that was totally wrong! |
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Eggs with runny whites
"dsi1" > wrote in message ... > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >>> On 1/13/2016 9:43 AM, Janet B wrote: >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>>> wrote: >>>> >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>>>>> Guess what I learned today from the show The Kitchen on the Food >>>>>> Network? >>>>>> The following is clipped from >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>>> >>>>>> Grade B >>>>>> >>>>>> Grade B eggs are the lowest quality of eggs available for purchase. >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo >>>>>> commercial liquid and powdered egg products. The white of a grade B >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far less >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >>>>>> grade B eggs must be unbroken, but they commonly have stains and >>>>>> noticeable defects. Grade B eggs are best used in baked goods, rather >>>>>> than fried, scrambled or poached eggs. >>>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>>>>> >>>>>> Perhaps this was the problem with my breakfast egg the other day >>>>>> Janet US >>>>> >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with >>>>> watery albumen and an unproud yolk. I'll typically crack open an egg, >>>>> hold it slightly open over the pan to precook that watery part first >>>>> before dumping the rest of the egg in an effort to get a little better >>>>> shape. Oddly enough, that doesn't work too great. >>>>> >>>>> The giant gorilla in the room is how do they grade an egg without >>>>> cracking it open? >>>> >>>> I was wondering that as well >>>> >>>> Janet US >>>> >>> >>> I'm guessing they're using sonar or MRIs. >> >> Nope. They still do candling, although they don't use candles anymore. >> >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >> Cindy Hamilton >> > > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs > into cartons. Boy that was totally wrong! When I was young, the local shop had a box with electric lamp and they would hold the egg over the lamp. -- http://www.helpforheroes.org.uk/shop/ |
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Eggs with runny whites
Ophelia wrote:
> > "dsi1" > wrote in message > ... > > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: > >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: > >>> On 1/13/2016 9:43 AM, Janet B wrote: > >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > >>>> wrote: > >>>> > >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: > >>>>>> Guess what I learned today from the show The Kitchen on the Food > >>>>>> Network? > >>>>>> The following is clipped from > >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>>>>> > >>>>>> Grade B > >>>>>> > >>>>>> Grade B eggs are the lowest quality of eggs available for purchase. > >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo > >>>>>> commercial liquid and powdered egg products. The white of a grade B > >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far less > >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of > >>>>>> grade B eggs must be unbroken, but they commonly have stains and > >>>>>> noticeable defects. Grade B eggs are best used in baked goods, rather > >>>>>> than fried, scrambled or poached eggs. > >>>>>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html > >>>>>> > >>>>>> Perhaps this was the problem with my breakfast egg the other day > >>>>>> Janet US > >>>>> > >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with > >>>>> watery albumen and an unproud yolk. I'll typically crack open an egg, > >>>>> hold it slightly open over the pan to precook that watery part first > >>>>> before dumping the rest of the egg in an effort to get a little better > >>>>> shape. Oddly enough, that doesn't work too great. > >>>>> > >>>>> The giant gorilla in the room is how do they grade an egg without > >>>>> cracking it open? > >>>> > >>>> I was wondering that as well > >>>> > >>>> Janet US > >>>> > >>> > >>> I'm guessing they're using sonar or MRIs. > >> > >> Nope. They still do candling, although they don't use candles anymore. > >> > >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> > >> > >> Cindy Hamilton > >> > > > > Astounding! I imagined it would be a bunch of Mexican ladies packing eggs > > into cartons. Boy that was totally wrong! > > When I was young, the local shop had a box with electric lamp and they would > hold the egg over the lamp. I saw a documentary once where it was all automated. A computer "candled" each egg and separated them accordingly. |
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Eggs with runny whites
"Gary" > wrote in message ... > Ophelia wrote: >> >> "dsi1" > wrote in message >> ... >> > On 1/13/2016 11:32 AM, Cindy Hamilton wrote: >> >> On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> >>> On 1/13/2016 9:43 AM, Janet B wrote: >> >>>> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> >>>> wrote: >> >>>> >> >>>>> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> >>>>>> Guess what I learned today from the show The Kitchen on the Food >> >>>>>> Network? >> >>>>>> The following is clipped from >> >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>>>>> >> >>>>>> Grade B >> >>>>>> >> >>>>>> Grade B eggs are the lowest quality of eggs available for >> >>>>>> purchase. >> >>>>>> Grade B eggs are rarely sold in stores and are commonly used fo >> >>>>>> commercial liquid and powdered egg products. The white of a grade >> >>>>>> B >> >>>>>> egg is thin and watery. The yolk is wide and flat, holding a far >> >>>>>> less >> >>>>>> uniform shape than the yolks of grade AA and A eggs. The shells of >> >>>>>> grade B eggs must be unbroken, but they commonly have stains and >> >>>>>> noticeable defects. Grade B eggs are best used in baked goods, >> >>>>>> rather >> >>>>>> than fried, scrambled or poached eggs. >> >>>>>> Read more : >> >>>>>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>>>>> >> >>>>>> Perhaps this was the problem with my breakfast egg the other day >> >>>>>> Janet US >> >>>>> >> >>>>> They only sell AA eggs here in the stores. OTOH, I've had eggs with >> >>>>> watery albumen and an unproud yolk. I'll typically crack open an >> >>>>> egg, >> >>>>> hold it slightly open over the pan to precook that watery part >> >>>>> first >> >>>>> before dumping the rest of the egg in an effort to get a little >> >>>>> better >> >>>>> shape. Oddly enough, that doesn't work too great. >> >>>>> >> >>>>> The giant gorilla in the room is how do they grade an egg without >> >>>>> cracking it open? >> >>>> >> >>>> I was wondering that as well >> >>>> >> >>>> Janet US >> >>>> >> >>> >> >>> I'm guessing they're using sonar or MRIs. >> >> >> >> Nope. They still do candling, although they don't use candles >> >> anymore. >> >> >> >> <https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >> >> >> Cindy Hamilton >> >> >> > >> > Astounding! I imagined it would be a bunch of Mexican ladies packing >> > eggs >> > into cartons. Boy that was totally wrong! >> >> When I was young, the local shop had a box with electric lamp and they >> would >> hold the egg over the lamp. > > I saw a documentary once where it was all automated. A computer > "candled" each egg and separated them accordingly. Did you not look at the link Cindy posted? Now that was computer candling in a massive scale -- http://www.helpforheroes.org.uk/shop/ |
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Eggs with runny whites
On Wed, 13 Jan 2016 13:32:02 -0800 (PST), Cindy Hamilton
> wrote: >On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >> On 1/13/2016 9:43 AM, Janet B wrote: >> > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >> > wrote: >> > >> >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >> >>> Guess what I learned today from the show The Kitchen on the Food >> >>> Network? >> >>> The following is clipped from >> >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>> >> >>> Grade B >> >>> >> >>> Grade B eggs are the lowest quality of eggs available for purchase. >> >>> Grade B eggs are rarely sold in stores and are commonly used for >> >>> commercial liquid and powdered egg products. The white of a grade B >> >>> egg is thin and watery. The yolk is wide and flat, holding a far less >> >>> uniform shape than the yolks of grade AA and A eggs. The shells of >> >>> grade B eggs must be unbroken, but they commonly have stains and >> >>> noticeable defects. Grade B eggs are best used in baked goods, rather >> >>> than fried, scrambled or poached eggs. >> >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >> >>> >> >>> Perhaps this was the problem with my breakfast egg the other day >> >>> Janet US >> >> >> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >> >> >> >> The giant gorilla in the room is how do they grade an egg without cracking it open? >> > >> > I was wondering that as well >> > >> > Janet US >> > >> >> I'm guessing they're using sonar or MRIs. > >Nope. They still do candling, although they don't use candles anymore. > ><https://www.youtube.com/watch?v=HpY-Xlvibpo> > >Cindy Hamilton I know about candling. I was wondering how they could tell if the white was runny so as to grade the egg as a B. Janet US |
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Eggs with runny whites
On Fri, 15 Jan 2016 10:17:38 -0700, Janet B >
wrote: >On Wed, 13 Jan 2016 13:32:02 -0800 (PST), Cindy Hamilton > wrote: > >>On Wednesday, January 13, 2016 at 4:13:34 PM UTC-5, dsi1 wrote: >>> On 1/13/2016 9:43 AM, Janet B wrote: >>> > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > >>> > wrote: >>> > >>> >> On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> >>> Guess what I learned today from the show The Kitchen on the Food >>> >>> Network? >>> >>> The following is clipped from >>> >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> >>> >>> Grade B >>> >>> >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> >>> Grade B eggs are rarely sold in stores and are commonly used for >>> >>> commercial liquid and powdered egg products. The white of a grade B >>> >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> >>> grade B eggs must be unbroken, but they commonly have stains and >>> >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> >>> than fried, scrambled or poached eggs. >>> >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> >>> Janet US >>> >> >>> >> They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great. >>> >> >>> >> The giant gorilla in the room is how do they grade an egg without cracking it open? >>> > >>> > I was wondering that as well >>> > >>> > Janet US >>> > >>> >>> I'm guessing they're using sonar or MRIs. >> >>Nope. They still do candling, although they don't use candles anymore. >> >><https://www.youtube.com/watch?v=HpY-Xlvibpo> >> >>Cindy Hamilton > >I know about candling. I was wondering how they could tell if the >white was runny so as to grade the egg as a B. >Janet US Candling is for detecting excessive blood spots, if the egg is fertilized, and to check fertilized egg development in the incubators. Today candling is done electronically, with high intensity LED light, with computerized/digitized imaging, and at high speed as the eggs pass the candling device on conveyer belts. Computer programs check images for grading. If eggs were individually graded by humans the old fashioned way eggs would be too expensive. And not just chicken eggs are candled, all poultry eggs are candled... the turkey farmer can't afford a dead egg in the incubator, or it will probably explode and ruin maybe a thousand fertilized developing eggs... fertilized eggs are candled often as they mature. If turkey farmers used old fashioned methods few of us could afford a Thanksgiving turkey... it would cost less to hunt wild turkey and for those without access to land with wild turkeys hunting the family bird can be prohibitively expensive. Plenty wild turkey here but no hunting allowed: http://i66.tinypic.com/10qaxwg.jpg |
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Eggs with runny whites
On 1/15/2016 12:17 PM, Janet B wrote:
> I know about candling. I was wondering how they could tell if the > white was runny so as to grade the egg as a B. It seems that the viscosity is something the computer can detect. nancy |
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Eggs with runny whites
On Fri, 15 Jan 2016 16:37:16 -0500, Nancy Young
> wrote: >On 1/15/2016 12:17 PM, Janet B wrote: > >> I know about candling. I was wondering how they could tell if the >> white was runny so as to grade the egg as a B. > >It seems that the viscosity is something the computer can >detect. > >nancy O.k., I'll buy that. Seems reasonable. Thanks Janet US |
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Eggs with runny whites
On Friday, January 15, 2016 at 4:37:27 PM UTC-5, Nancy Young wrote:
> On 1/15/2016 12:17 PM, Janet B wrote: > > > I know about candling. I was wondering how they could tell if the > > white was runny so as to grade the egg as a B. > > It seems that the viscosity is something the computer can > detect. > > nancy It can see the yolk wobbling around as the egg rotates. More wobble = runnier eggwhite. Cindy Hamilton |
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Eggs with runny whites
Cindy Hamilton wrote:
> > It can see the yolk wobbling around as the egg rotates. More > wobble = runnier eggwhite. From what I've read, put eggs in water. If they stay flat on the bottom, they're good. If they stay down but stand up on one end, they're still good but getting old. If they float, throw them out. |
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Eggs with runny whites
"Janet B" > wrote in message ... > On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 > > wrote: > >>On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote: >>> Guess what I learned today from the show The Kitchen on the Food >>> Network? >>> The following is clipped from >>> http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Grade B >>> >>> Grade B eggs are the lowest quality of eggs available for purchase. >>> Grade B eggs are rarely sold in stores and are commonly used for >>> commercial liquid and powdered egg products. The white of a grade B >>> egg is thin and watery. The yolk is wide and flat, holding a far less >>> uniform shape than the yolks of grade AA and A eggs. The shells of >>> grade B eggs must be unbroken, but they commonly have stains and >>> noticeable defects. Grade B eggs are best used in baked goods, rather >>> than fried, scrambled or poached eggs. >>> Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html >>> >>> Perhaps this was the problem with my breakfast egg the other day >>> Janet US >> >>They only sell AA eggs here in the stores. OTOH, I've had eggs with watery >>albumen and an unproud yolk. I'll typically crack open an egg, hold it >>slightly open over the pan to precook that watery part first before >>dumping the rest of the egg in an effort to get a little better shape. >>Oddly enough, that doesn't work too great. >> >>The giant gorilla in the room is how do they grade an egg without cracking >>it open? > > I was wondering that as well > > Janet US Candling. In the old days they literally sat in a dark room and held the eggs up one by one to a candle flame to see through it. I imagine it has changed now. |
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