Text 4149, 85 rader
Skriven 2006-08-07 11:59:17 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: EGGS  60807
===================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I tried free range once USA and didnt notice a taste difference.  The
 CS> fresh ones here though, are unforgetably 'fresh' and unmistakably
 CS> different. 
 
 JW> I think they have to be both free ranging birds (eating grass and bugs
 JW> and fresh eggs too to taste best. I haven't had truly fresh eggs since
 JW> was a kid. We sometimes used to raise our own and sometimes buy chicke
 JW> and eggs from a nearby farm. The yolks would be dark orange not pale
 JW> yellow, especially in the spring. At least I can get good chicken here
 JW> if not eggs.

 CS> Yes, the yolks are sometimes dark orange, but sometimes middling 'dark
 CS> yellow to almost orange'.  Thinking about it, I havent seen a commisary
 CS> egg yolk quite that 'dark' yet.  I'd say 'dark yellow' for most? 

The yolk colour seems to depend mostly on the diet.  Some of the best
eggs I have eaten were at breakfast in a country pub.  Those chooks
were given the slops from the bar, which kept them very happy!  I
don't know what the meat would have been like, but I would have liked
to try it.

 CS> Occasionally 'double yolked' but you dont pay more for that, just seems
 CS> to be an accident you get by suprise.  Oh, and now and again, you get a
 CS> suprise when a rooster was around and end up with balut if you were
 CS> boiling them or a kid who swears they will never crack an egg again if
 CS> you did it in the frying pan when they were around to see it <g>.

Fried balut?  What a wonderful idea!  I can get raw balut, so might
try it.  The effect on kids could be amusing if I try serving it.  If
the chicken was much developed that would indicate that the egg had
been under the hen for a week or two, and not freshly collected each
day.  Some hens get very cunning that way, if they are allowed enough
free ranging to find a good nest site away from the crowd.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Siopao (Steamed buns)
 Categories: Appetizers, Asian, Filipino
      Yield: 30 Pieces
 
           Dough:
  4 1/2 c  All purpose flour
      3 t  Yeast
  1 1/2 c  Warm water
      4 T  Sugar
    1/2 c  Pork lard or vegetable
           - shortening
           -
           Filling:
    1/2 kg Pork, chopped
      2    Onions, quartered
    1/4 c  Soy sauce
    1/2 c  Water
      2 t  Sugar
    1/2 t  Vietsin (MSG)
      6    Hardboiled eggs, sliced
 
  Dough: Dissolve yeast in lukewarm water. When dissolved, add sugar
  and 2 1/2 c. flour to make a soft sponge.  Beat thouroughly with a
  wooden spoon. Set aside to rise until double in bulk (about 30-40
  minutes), add remaining flour and 1/4 c. fat to sponge and mix well.
  Turn onto a slightly greased board using remaining 1/4 c. fat (pork
  lard for greasing is preferable) and knead until smooth.  Divide
  dough into 24 to 36 pieces depending on desired size.  Form into
  balls.  Flatten one ball of dough with the heel of the hand and put
  filling in the center. Gather the edges together and seal. Lay soipao
  on square piece of paper (sealed side under) and set aside to rise
  for 20 to 30 minutes.
  
  Filling: Mix together soy sauce, water, sugar, salt, onions and pork.
  Cook over low fire until tender.  Remove pork from sauce.  Use to
  fill siopao. Add egg slices and steam for 30 minutes or until done.
  Serve left over sauce with siopao.
  
  :       Recipe from "Philippine Cuisine" by Nora & Mariles Daza
 
MMMMM
 

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