I also make a spread using cream cheese, butter, and cream. It’s savory and I love the texture (spreadable) and taste.
8 oz softened cream cheese
4 oz softened butter
2-3 tbs heavy cream
Optional
1 to 3 teaspoons grated raw onion (including the juice)
lemon zest
lemon juice
fresh cracked black pepper
pink Himalayan salt
Whip these together with a mixer, incorporating air (to soften the texture). Mix in optional add ins to taste or use different seasonings altogether.
Comparing live chickens (especially free range) to “mechanically butchered chicken” is NOT the same thing. I don’t doubt that during the shipping and butchering process, the amount of salmonella increases…but that’s NOT the same thing as saying all chickens have salmonella.
I actually didn’t grow up on a farm. City girl who enjoys having acreage and locally sourced food now…but I didn’t grow up that way.
We’ll just have to agree to disagree. Until someone can show me a study that shows there’s a high incidence of salmonella on chicken eggs from free range chickens (vs the mass chicken houses, butchered chickens, etc), I’m not going to worry about it.
@cw2001 We don’t have to do anything, it’s a free country and everyone has their own food choice options. Of course we all do as we wish, there’s no need for convincing you on my part and no ill feelings. All in the spirit of healthy discussion. I only know what I was taught in the food service profession.
I’m curious what you think makes the straw stick to the eggs?
Edit: It’s seems we were both in error somewhat, things have changed a bit.
I found several other reports from government agencies and they all said about the same thing. I didn’t mean to pass dated info 
Agreed! 
And I had read that NOT washing eggs for freshness was best…I just didn’t remember why. But coming from that “city girl” background, when I first started getting fresh eggs, I was a bit weirded out. 
So I remember looking into how long they lasted at room temp or refrigerated, what to do with them, etc. Now, thankfully, most of the eggs we get from our chicken guy look really clean…only occasionally is there a piece of feather or straw stuck to one. I think he “buffs” them. LOL
I was amazed, at the time, to learn that most eggs, when they hit the stores, are already several months old (from “harvesting” to sorting from the warehouse and then the store). Our guy gets a dozen or more eggs/day from his chickens, so when we pick up 4 or 5 dozen, they’re only a couple of days old. And they taste SO good! I used to hate eggs, but fresh really does taste different.
I think I need to go fix a couple of eggs…
If you have a stick blender, it is SO EASY.
1 Egg (you can separate and use just the yolk if you want)
1-2 tsp of lemon juice
1 cup of coconut or olive oil
a pinch of paprika or cayenne pepper (it cuts the fat taste down)
a pinch of salt (can be optional)
throw it into a tall cup/container for the hand mixer…
Push the mixer to the bottom, turn it on, and as you see the mayonnaise form, slowly lift the mixer as it all blends up to mayo.
Don’t over blend it. It will break.
Plan to do 2-3 batches one day, in a row. It’s simple practice. That one egg will emulsify a TON of oil. You could make 3 cups worth of mayo.
Here is the final tip. Pour off any excess oil (there might be some hiding in the crevices), it comes right off.
Done. Use immediately. And don’t worry about salmonella, it is so incredibly rare in our eggs.
You can refrigerate it for a few days, but it oxidizes pretty quickly.
It’s so quick and easy to make on demand and once you have done it 2-3 times… You will laugh about paying $7 or going to the store for it.
I was getting lazy and relying on shop bought mayo. I was totally forgetting about the seed/veg oil issue. Looked at what I was eating: ugh!! Back to make my own mayo. So simple, rarely goes wrong. Best flavour, easy to store. Cheap. What’s not to like?
