I only have 2 in the refrigerator. Every week, they have
some kind of egg 'sale' , usually a dozen for 88 cents.
I have a hankering for quiche, so I checked the circular.

Two containers of 18 eggs for the price of one. What
the bleep would I do with 36 eggs?? (laugh) I don't
think so.

I wouldn't mind just buying 18 but they jack up the price
so the 'free' eggs aren't really free, if you know what I
mean. No way are 18 eggs usually 5.49.

Guess I'll just buy a couple dozen eggs, I don't think
one dozen will be enough to last till next week. That
should be everyone's worse problem, how many eggs
to get.

nancy

On Fri 26 Aug 2005 01:27:40p, Nancy Young wrote in rec.food.cooking:

> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.

I'd go ahead and get the 36 eggs. I've found that if eggs are stored in
their original carton in the refrigerator, they last much longer than their
advertised shelf life. I've never had a spoiled one yet.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Hi, Nancy,

Why now boil a half dozen or more?
--Slice them into salads
--Make deviled eggs
--Creamed quartered eggs on toast--especially good when sauteed
mushrooms and dash of Wordestershire are added.
--or just dip into salt/pepper and eat, for a healthy snack.

"Nancy Young" > wrote in message
...
> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.
>
> nancy
>
>
>

Geez, my husband eats about 30 eggs a week! Scrambled, boiled, omelets,
fried, in salads, whatever.

kili

Wayne Boatwright wrote:
> On Fri 26 Aug 2005 01:27:40p, Nancy Young wrote in rec.food.cooking:
>
> > I only have 2 in the refrigerator. Every week, they have
> > some kind of egg 'sale' , usually a dozen for 88 cents.
> > I have a hankering for quiche, so I checked the circular.
> >
> > Two containers of 18 eggs for the price of one. What
> > the bleep would I do with 36 eggs?? (laugh) I don't
> > think so.
> >
> > I wouldn't mind just buying 18 but they jack up the price
> > so the 'free' eggs aren't really free, if you know what I
> > mean. No way are 18 eggs usually 5.49.
> >
> > Guess I'll just buy a couple dozen eggs, I don't think
> > one dozen will be enough to last till next week. That
> > should be everyone's worse problem, how many eggs
> > to get.
>
> I'd go ahead and get the 36 eggs. I've found that if eggs are stored in
> their original carton in the refrigerator, they last much longer than their
> advertised shelf life. I've never had a spoiled one yet.

But they certainly lose their freshness and flavor, not to mention how
much more difficult it is to peel a boiled egg if it's not fresh.

salgud wrote:
> But they certainly lose their freshness and flavor, not to mention how
> much more difficult it is to peel a boiled egg if it's not fresh.
>


You got that backwards, Chief. It is almost impossible to peel a boiled
fresh egg. Older eggs are *much* easier to peel.

-Bob

Nancree wrote:

> Why now boil a half dozen or more?
> --Slice them into salads
> --Make deviled eggs
> --Creamed quartered eggs on toast--especially good when sauteed
> mushrooms and dash of Wordestershire are added.
> --or just dip into salt/pepper and eat, for a healthy snack.

One of the things I learned on this newsgroup was that raw eggs keep better
than hard-boiled eggs. So you're better off keeping them raw if you expect
to keep them for a long time.

(Personally, I don't have room in my refrigerator for three dozen eggs, so
this whole discussion is only theoretical for me.)


When it comes to using hard-boiled eggs, some of my favorite things to make
a

curried eggs
egg salad
Scotch eggs (VERY unhealthy, but every once in a while...)

There's a Korean recipe (whose name I can never remember) which consists of
tofu and hard-boiled eggs in a kind of tomato gravy. Anybody know what I'm
talking about?


Bob

"Nancy Young" > said:

> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.

We buy cases of 5 dozen at WalMart. I think it's under $4. Takes about a
month to go through them all.

We eat a lot of omelettes. Crash is an omelette fiend. He'll have three
3-egg omelettes in one sitting. Yup, folks ... 9 eggs. My max is four.

Carol

--
http://tinyurl.com/7w7ry

A confession: I looked more closely at the ad, I thought,
you have something wrong. $5.49 for 36 when it's almost
always .88 for 12. Ah, yeah, I had something wrong
alright, it's 36 for $2.49.

I feel better about that, and thanks for all of the suggestions,
I might just go for it, I'll see what a dozen costs and decide
then.

I know quiche freezes beautifully, too.

nancy

Nancy Young wrote:

> A confession: I looked more closely at the ad, I thought,
> you have something wrong. $5.49 for 36 when it's almost
> always .88 for 12. Ah, yeah, I had something wrong
> alright, it's 36 for $2.49.
>
> I feel better about that, and thanks for all of the suggestions,
> I might just go for it, I'll see what a dozen costs and decide
> then.
>
> I know quiche freezes beautifully, too.
>
> nancy


nancy,

Wishing you well reading egg dish recipes!

--
Andy
http://tinyurl.com/dzl7h

"salgud" > wrote in
oups.com:

> But they certainly lose their freshness and flavor, not to mention
> how much more difficult it is to peel a boiled egg if it's not
> fresh.

Fresh eggs are a pain to peel. They are best for poaching though.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

Nancy Young at wrote on 8/26/05 6:43 PM:

> A confession: I looked more closely at the ad, I thought,
> you have something wrong. $5.49 for 36 when it's almost
> always .88 for 12. Ah, yeah, I had something wrong
> alright, it's 36 for $2.49.
>
> I feel better about that, and thanks for all of the suggestions,
> I might just go for it, I'll see what a dozen costs and decide
> then.
>
> I know quiche freezes beautifully, too.
>
> nancy
>
>

Get the 3 dozen eggs, Nancy.
Eggs last awhile in the fridge if you keep them in the original package.
You'll use them up. Quiche takes, what, half a dozen per pie? Make 2,
freeze one for later. There, one dozen, gone.

Make a pan of brownies. You'll use up 4 more eggs right there. Whatever you
don't want to keep at home, send 'em with Ron to work. His office mates will
love you! (One recipe of Barb's brownies from the RFC cookbook makes two 8x8
inch pans of brownies. One for home, one for the office. No problem!)

Breakfast Sunday Morning will use up the rest of that first package of eggs,
then you can leisurely work your way through the second 18, no problem.

See, easy! $2.49 for 3 dozen eggs is a pretty good price-- 83 cents per
dozen. That's less than what the going price is around here (typical sale is
88 cents/dozen. Although last week, they were 78 cents. I got two, but I'm
baking like a mad-woman lately).

Go for it!



--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

>not to mention how
>much more difficult it is to peel a boiled egg if it's not fresh

Obviously you've been drinking. ;-)

>Crash is an omelette fiend. He'll have three
>3-egg omelettes in one sitting. Yup, folks ... 9 eggs.

And I bet his cholesterol is fine. I love eggs...and often I eat them
in replacement of red meat...which I also love.

<VBG>
I had visions of the egg eating scene in Cool Hand Luke
(Paul Newman).

```````````````````````````

On Fri, 26 Aug 2005 16:27:40 -0400, Nancy Young wrote:

> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.
>
> nancy
>
>

Nancy Young wrote:

<snip>

> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.

<snip>

When eggs are on sale, I sometimes get an extra dozen (or 18)
and take then to the Audobon Society. They like eggs and poultry
innards, so I save and freeze the innards and take them to the AS with
a couple dozen eggs about once a month.

kevin wrote:
> Nancy Young wrote:
>
> <snip>
>
> > Two containers of 18 eggs for the price of one. What
> > the bleep would I do with 36 eggs?? (laugh) I don't
> > think so.
>
> <snip>
>
> When eggs are on sale, I sometimes get an extra dozen (or 18)
> and take then to the Audobon Society. They like eggs and poultry
> innards, so I save and freeze the innards and take them to the AS with
> a couple dozen eggs about once a month.

....for feeding raptors and the like, I presume...?

-L.

Nancy Young wrote:
> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.

Albertsens have them $1/dz here and I was contemplating the same thing
although I usually buy organic. I odn't even really like eggs all that
much, but they are a good source of protein.

-L.

-L. wrote:
> kevin wrote:
>
>>Nancy Young wrote:
>>
>><snip>
>>
>>>Two containers of 18 eggs for the price of one. What
>>>the bleep would I do with 36 eggs?? (laugh) I don't
>>>think so.
>>
>><snip>
>>
>>When eggs are on sale, I sometimes get an extra dozen (or 18)
>>and take then to the Audobon Society. They like eggs and poultry
>>innards, so I save and freeze the innards and take them to the AS with
>>a couple dozen eggs about once a month.
>
>
> ...for feeding raptors and the like, I presume...?
>
> -L.
>

Nope. It's for the ornithologists. (you ought to see them fight over a
wishbone ;-)

-Bob

" > said:

> >Crash is an omelette fiend. He'll have three
> >3-egg omelettes in one sitting. Yup, folks ... 9 eggs.
>
> And I bet his cholesterol is fine. I love eggs...and often I eat them
> in replacement of red meat...which I also love.

It's my understanding that eggs aren't the villains they've been portrayed
to be. Source - The South Beach Diet book.

Carol
--
http://tinyurl.com/9hjxt

Nancy Young wrote:
> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.
>
> nancy

I have some frozen puff pastry shells, eggs, cheeses, spinach, andouille
sausage, bacon... good lord! Breakfast quiches in little puff pastries!
What a great idea!

Pssst.... eggs keep for a long time but I wouldn't buy 36 of them. But then
again I barely use a dozen in a couple of weeks.

Jill <--getting out the whisk and the grater for the cheese... hrrrrm, might
actually need more eggs (only have 6)

"-L." > wrote in message
oups.com...
>
> Nancy Young wrote:
>> I only have 2 in the refrigerator. Every week, they have
>> some kind of egg 'sale' , usually a dozen for 88 cents.
>> I have a hankering for quiche, so I checked the circular.
>
> Albertsens have them $1/dz here and I was contemplating the same thing
> although I usually buy organic. I odn't even really like eggs all that
> much, but they are a good source of protein.
>
> -L.

I usually buy organic eggs, too. But when my DH makes a fritatta, even with
all the additional thangs he put in it, I can taste the difference. Does
the word, yuk come from the word, yolk?
Dee Dee

In article >, "Dee Randall"
> wrote:
>"-L." > wrote in message
roups.com...
>>
>> Nancy Young wrote:
>>> I only have 2 in the refrigerator. Every week, they have
>>> some kind of egg 'sale' , usually a dozen for 88 cents.
>>> I have a hankering for quiche, so I checked the circular.
>>
>> Albertsens have them $1/dz here and I was contemplating the same thing
>> although I usually buy organic. I odn't even really like eggs all that
>> much, but they are a good source of protein.
>
>I usually buy organic eggs, too. But when my DH makes a fritatta, even with
>all the additional thangs he put in it, I can taste the difference. Does
>the word, yuk come from the word, yolk?

Here we now have "free range", "barn", and "vegetarian" FFS! The
prices for these range high to low respectively. If prefixed by
"organic" they are even more expensive (but, of course, you can't but
"organic vegetarian" eggs because "vegetarian" is just a nonsense name
for cage eggs! .

I buy the cheapest they have in half-dozen lots (usually
"vegetarian"). There's no difference in nutritional value. There may
be a difference in the mind of some consumers; but as that isn't an
issue for me, I don't see the point of paying extra.

Cheers, Phred.

--
LID

In article >, Wayne Boatwright > wrote:
>On Sat 27 Aug 2005 07:56:03a, Phred wrote in rec.food.cooking:
>
>> In article >, "Dee Randall"
>> > wrote:
>>>"-L." > wrote in message
egroups.com...
>>>>
>>>> Nancy Young wrote:
>>>>> I only have 2 in the refrigerator. Every week, they have
>>>>> some kind of egg 'sale' , usually a dozen for 88 cents.
>>>>> I have a hankering for quiche, so I checked the circular.
>>>>
>>>> Albertsens have them $1/dz here and I was contemplating the same thing
>>>> although I usually buy organic. I odn't even really like eggs all
>>>> that much, but they are a good source of protein.
>>>
>>>I usually buy organic eggs, too. But when my DH makes a fritatta, even
>>>with all the additional thangs he put in it, I can taste the difference.
>>> Does the word, yuk come from the word, yolk?
>>
>> Here we now have "free range", "barn", and "vegetarian" FFS! The
>> prices for these range high to low respectively. If prefixed by
>> "organic" they are even more expensive (but, of course, you can't but
>> "organic vegetarian" eggs because "vegetarian" is just a nonsense name
>> for cage eggs! .
>>
>> I buy the cheapest they have in half-dozen lots (usually
>> "vegetarian"). There's no difference in nutritional value. There may
>> be a difference in the mind of some consumers; but as that isn't an
>> issue for me, I don't see the point of paying extra.
>
>Funny what's in the mind of some consumers... I have a friend who won't
>eat brown eggs because "they don't taste anything at all like other eggs."

They're terrible if you open the wrong end too. ;-)


Cheers, Phred.

--
LID

On Sat 27 Aug 2005 07:56:03a, Phred wrote in rec.food.cooking:

> In article >, "Dee Randall"
> > wrote:
>>"-L." > wrote in message
groups.com...
>>>
>>> Nancy Young wrote:
>>>> I only have 2 in the refrigerator. Every week, they have
>>>> some kind of egg 'sale' , usually a dozen for 88 cents.
>>>> I have a hankering for quiche, so I checked the circular.
>>>
>>> Albertsens have them $1/dz here and I was contemplating the same thing
>>> although I usually buy organic. I odn't even really like eggs all
>>> that much, but they are a good source of protein.
>>
>>I usually buy organic eggs, too. But when my DH makes a fritatta, even
>>with all the additional thangs he put in it, I can taste the difference.
>> Does the word, yuk come from the word, yolk?
>
> Here we now have "free range", "barn", and "vegetarian" FFS! The
> prices for these range high to low respectively. If prefixed by
> "organic" they are even more expensive (but, of course, you can't but
> "organic vegetarian" eggs because "vegetarian" is just a nonsense name
> for cage eggs! .
>
> I buy the cheapest they have in half-dozen lots (usually
> "vegetarian"). There's no difference in nutritional value. There may
> be a difference in the mind of some consumers; but as that isn't an
> issue for me, I don't see the point of paying extra.
>
> Cheers, Phred.

Funny what's in the mind of some consumers... I have a friend who won't
eat brown eggs because "they don't taste anything at all like other eggs."

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sat 27 Aug 2005 08:01:36a, Phred wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>>On Sat 27 Aug 2005 07:56:03a, Phred wrote in rec.food.cooking:
>>
>>> In article >, "Dee Randall"
>>> > wrote:
>>>>"-L." > wrote in message
legroups.com...
>>>>>
>>>>> Nancy Young wrote:
>>>>>> I only have 2 in the refrigerator. Every week, they have
>>>>>> some kind of egg 'sale' , usually a dozen for 88 cents.
>>>>>> I have a hankering for quiche, so I checked the circular.
>>>>>
>>>>> Albertsens have them $1/dz here and I was contemplating the same
>>>>> thing although I usually buy organic. I odn't even really like eggs
>>>>> all that much, but they are a good source of protein.
>>>>
>>>>I usually buy organic eggs, too. But when my DH makes a fritatta,
>>>>even with all the additional thangs he put in it, I can taste the
>>>>difference.
>>>> Does the word, yuk come from the word, yolk?
>>>
>>> Here we now have "free range", "barn", and "vegetarian" FFS! The
>>> prices for these range high to low respectively. If prefixed by
>>> "organic" they are even more expensive (but, of course, you can't but
>>> "organic vegetarian" eggs because "vegetarian" is just a nonsense name
>>> for cage eggs! .
>>>
>>> I buy the cheapest they have in half-dozen lots (usually
>>> "vegetarian"). There's no difference in nutritional value. There may
>>> be a difference in the mind of some consumers; but as that isn't an
>>> issue for me, I don't see the point of paying extra.
>>
>>Funny what's in the mind of some consumers... I have a friend who won't
>>eat brown eggs because "they don't taste anything at all like other
>>eggs."
>
> They're terrible if you open the wrong end too. ;-)
>
>
> Cheers, Phred.
>

I'm going to tell him that's the problem!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

In article >,
Wayne Boatwright > wrote:

> On Sat 27 Aug 2005 08:01:36a, Phred wrote in rec.food.cooking:
>
> > In article >, Wayne Boatwright
> > > wrote:
> >>On Sat 27 Aug 2005 07:56:03a, Phred wrote in rec.food.cooking:
> >>
> >>> In article >, "Dee Randall"
> >>> > wrote:
> >>>>"-L." > wrote in message
> legroups.com...
> >>>>>
> >>>>> Nancy Young wrote:
> >>>>>> I only have 2 in the refrigerator. Every week, they have
> >>>>>> some kind of egg 'sale' , usually a dozen for 88 cents.
> >>>>>> I have a hankering for quiche, so I checked the circular.
> >>>>>
> >>>>> Albertsens have them $1/dz here and I was contemplating the same
> >>>>> thing although I usually buy organic. I odn't even really like eggs
> >>>>> all that much, but they are a good source of protein.
> >>>>
> >>>>I usually buy organic eggs, too. But when my DH makes a fritatta,
> >>>>even with all the additional thangs he put in it, I can taste the
> >>>>difference.
> >>>> Does the word, yuk come from the word, yolk?
> >>>
> >>> Here we now have "free range", "barn", and "vegetarian" FFS! The
> >>> prices for these range high to low respectively. If prefixed by
> >>> "organic" they are even more expensive (but, of course, you can't but
> >>> "organic vegetarian" eggs because "vegetarian" is just a nonsense name
> >>> for cage eggs! .
> >>>
> >>> I buy the cheapest they have in half-dozen lots (usually
> >>> "vegetarian"). There's no difference in nutritional value. There may
> >>> be a difference in the mind of some consumers; but as that isn't an
> >>> issue for me, I don't see the point of paying extra.
> >>
> >>Funny what's in the mind of some consumers... I have a friend who won't
> >>eat brown eggs because "they don't taste anything at all like other
> >>eggs."
> >
> > They're terrible if you open the wrong end too. ;-)
> >
> >
> > Cheers, Phred.
> >
>
> I'm going to tell him that's the problem!

He'll probably believe you..... ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

zxcvbob wrote on 8/26/2005:

<snip>


> Nope. It's for the ornithologists. (you ought to see them fight over a
> wishbone ;-)

Who knows? Can't say I've conducted a forensic review of the situation.
For all I know, the AS folks may throw the chicken innards away and
take the eggs home for themselves.

Nancy Young wrote:

> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>

I'd get the 36 eggs. I would put a doz or two aside for everyday use
then make quiche (~ 6 eggs for 2 quiche and it freezes well), pickled
eggs (1 doz), and egg salad for sandwiches.

> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.
>
> nancy
>
>
>

kilikini wrote:

> "Nancy Young" > wrote in message
> ...
>
>>I only have 2 in the refrigerator. Every week, they have
>>some kind of egg 'sale' , usually a dozen for 88 cents.
>>I have a hankering for quiche, so I checked the circular.
>>
>>Two containers of 18 eggs for the price of one. What
>>the bleep would I do with 36 eggs?? (laugh) I don't
>>think so.
>>
>>I wouldn't mind just buying 18 but they jack up the price
>>so the 'free' eggs aren't really free, if you know what I
>>mean. No way are 18 eggs usually 5.49.
>>
>>Guess I'll just buy a couple dozen eggs, I don't think
>>one dozen will be enough to last till next week. That
>>should be everyone's worse problem, how many eggs
>>to get.
>>
>>nancy
>>
>>
>>
>
>
> Geez, my husband eats about 30 eggs a week! Scrambled, boiled, omelets,
> fried, in salads, whatever.
>
> kili
>
>
I'll bet you go through more than 30 eggs though if you add in the eggs
used in baking. I buy eggs by the flat from a farmer just for that
reason. I hate running out of eggs! As long as you have eggs in the
house you always have a quick meal and so many recipes call for an egg
or two.

Nancy Young wrote:
> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.
>
> nancy
>


Aldis has been selling large eggs for the past month or so for ~$0.45/dozen.

On 26 Aug 2005 13:46:57 -0700, "nancree" > wrote:

>Hi, Nancy,
>
>Why now boil a half dozen or more?
>--Slice them into salads
>--Make deviled eggs
>--Creamed quartered eggs on toast--especially good when sauteed
>mushrooms and dash of Wordestershire are added.

That sounds SO GOOD! I've never had such an animal before and am
wishing I had some mushrooms in the pantry. I wonder how soaked and
drained dried shiitakes would be?!

TammyM, drooling (how unladylike!)

On Fri, 26 Aug 2005 18:43:52 -0400, "Nancy Young"
> wrote:

>A confession: I looked more closely at the ad, I thought,
>you have something wrong. $5.49 for 36 when it's almost
>always .88 for 12. Ah, yeah, I had something wrong
>alright, it's 36 for $2.49.
>
>I feel better about that, and thanks for all of the suggestions,
>I might just go for it, I'll see what a dozen costs and decide
>then.
>
>I know quiche freezes beautifully, too.
>
>nancy
>
>
Ever had curried devilled eggs? Yum!

TammyM, if you want a recipe, just ask :-)

In article >,
(TammyM) wrote:

> On 26 Aug 2005 13:46:57 -0700, "nancree" > wrote:
>
> >Hi, Nancy,
> >
> >Why now boil a half dozen or more?
> >--Slice them into salads
> >--Make deviled eggs
> >--Creamed quartered eggs on toast--especially good when sauteed
> >mushrooms and dash of Wordestershire are added.
>
> That sounds SO GOOD! I've never had such an animal before and am
> wishing I had some mushrooms in the pantry. I wonder how soaked and
> drained dried shiitakes would be?!
>
> TammyM, drooling (how unladylike!)
>
>

Chop those fine before adding them, and discard the stems. ;-)

I get the best use out of shitakes by powdering them in the blender
and putting them into a shaker container!

Hard boiled eggs are also wonderful chopped up into macaroni
and cheese, or mixed into pasta based cassaroles.

When I do rehydrate whole shitakes, I put them into a ziplock
bag filled with water, squeeze out all the air, then place the
bag into the 'frige for 24 hours or more.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

(TammyM) said:

> Ever had curried devilled eggs? Yum!
>
> TammyM, if you want a recipe, just ask :-)

Recipe? We don't need no steenkin' recipe! Smoosh up the yolks, add mayo
and Penzey's Sweet Curry Powder, and devour. LOL!

I make these a lot more frequently than the "regular" ones. They're
terribly addictive, though. Once you've had one, you don't stop until
they're all gone.

Carol
--
http://tinyurl.com/9hjxt

In article >,
Damsel in dis Dress > wrote:

> " > said:
>
> > >Crash is an omelette fiend. He'll have three
> > >3-egg omelettes in one sitting. Yup, folks ... 9 eggs.
> >
> > And I bet his cholesterol is fine. I love eggs...and often I eat them
> > in replacement of red meat...which I also love.
>
> It's my understanding that eggs aren't the villains they've been portrayed
> to be. Source - The South Beach Diet book.
>
> Carol

High dietary saturated and trans fat will increase blood cholesterol
more than high dietary cholesterol will. Studies have been done with
eggs and shrimp that show this--although the rest of the diet was within
the 30% of Calories from all fat.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> (TammyM) wrote:
>
>> On 26 Aug 2005 13:46:57 -0700, "nancree" > wrote:
>>
>> >Hi, Nancy,
>> >
>> >Why now boil a half dozen or more?
>> >--Slice them into salads
>> >--Make deviled eggs
>> >--Creamed quartered eggs on toast--especially good when sauteed
>> >mushrooms and dash of Wordestershire are added.
>>
>> That sounds SO GOOD! I've never had such an animal before and am
>> wishing I had some mushrooms in the pantry. I wonder how soaked and
>> drained dried shiitakes would be?!
>>
>> TammyM, drooling (how unladylike!)
>>
>>
>
> Chop those fine before adding them, and discard the stems. ;-)
>
> I get the best use out of shitakes by powdering them in the blender
> and putting them into a shaker container!
>
> Hard boiled eggs are also wonderful chopped up into macaroni
> and cheese, or mixed into pasta based cassaroles.
>
> When I do rehydrate whole shitakes, I put them into a ziplock
> bag filled with water, squeeze out all the air, then place the
> bag into the 'frige for 24 hours or more.
> --
> Om.
>
Thanks for that good tip.
Is your name "Om,"or is Om a meditation ending to your email -- have been
wondering, it if it a part of the meditation chant.
Dee Dee

In article >,
"Dee Randall" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > (TammyM) wrote:
> >
> >> On 26 Aug 2005 13:46:57 -0700, "nancree" > wrote:
> >>
> >> >Hi, Nancy,
> >> >
> >> >Why now boil a half dozen or more?
> >> >--Slice them into salads
> >> >--Make deviled eggs
> >> >--Creamed quartered eggs on toast--especially good when sauteed
> >> >mushrooms and dash of Wordestershire are added.
> >>
> >> That sounds SO GOOD! I've never had such an animal before and am
> >> wishing I had some mushrooms in the pantry. I wonder how soaked and
> >> drained dried shiitakes would be?!
> >>
> >> TammyM, drooling (how unladylike!)
> >>
> >>
> >
> > Chop those fine before adding them, and discard the stems. ;-)
> >
> > I get the best use out of shitakes by powdering them in the blender
> > and putting them into a shaker container!
> >
> > Hard boiled eggs are also wonderful chopped up into macaroni
> > and cheese, or mixed into pasta based cassaroles.
> >
> > When I do rehydrate whole shitakes, I put them into a ziplock
> > bag filled with water, squeeze out all the air, then place the
> > bag into the 'frige for 24 hours or more.
> > --
> > Om.
> >
> Thanks for that good tip.
> Is your name "Om,"or is Om a meditation ending to your email -- have been
> wondering, it if it a part of the meditation chant.
> Dee Dee
>
>

Om is part of a meditation chant, but it's also an abbreviation of my
screen name. :-)

My "real" name is Kathleen
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat, 27 Aug 2005 16:21:11 -0500, Damsel in dis Dress
> wrote:

(TammyM) said:
>
>> Ever had curried devilled eggs? Yum!
>>
>> TammyM, if you want a recipe, just ask :-)
>
>Recipe? We don't need no steenkin' recipe! Smoosh up the yolks, add mayo
>and Penzey's Sweet Curry Powder, and devour. LOL!

That's tasty too. Mine uses a bit of chutney as well, it's a little
more "tarted up." Not tastier, just a bit different. I like em. :-)

>I make these a lot more frequently than the "regular" ones. They're
>terribly addictive, though. Once you've had one, you don't stop until
>they're all gone.

I agree! I pretty much love devilled eggs of any kind.

Here's the recipe I use. Actually, I rarely measure for this recipe,
just throw in what seems right :-) I hope you like! I may have to
make some tonight :-)

1 clove garlic, minced
2 teaspoons curry powder
2 teaspoons butter
8 hard-cooked eggs
1 tablespoon mango chutney, chopped
3 tabelspoons sour cream (sometimes I use yogurt, not as rich!)
2 tablespoons chopped roasted almonds or cashews

Saute the garlic & curry powder in butter for 2 or 3 minutes. Mix
curry seasonings with mashed egg yolks, chutney & sour cream. Fill
whites. Sprinkle nuts on top.

Nancy Young wrote:
>
> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.

Well, eggs keep for a really long time. I'd buy them
to get the good price and then use them up at my normal
rate. It's not like they're going to go bad anytime soon.
Eggs last for months!

> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.

Huh? Are you serious? $5.49? Around here a dozen are
no more than $1 something. I hardly ever buy the 18-count
cartons but I don't think they're more than $2 or so.

Anyway, around here when the have 2-for-1 sales you can
buy just one for half the 2-for-1 price. And I've never
noticed them jacking up the price, at least not enough
to notice so even if they do it a little it's still a
bargain. Are you saying the double the price of one
carton and then sell them at 2-for-1???? I wouldn't think
they could get away with that. People would notice,
wouldn't they?

Kate