Do I trust the article? It says that, “Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets.” This is actually the reason we have to refrigerate our eggs. In some other countries, it is ILLEGAL to wash the eggs, since washing removes the egg’s protective coating, making them vulnerable to salmonella permeation. Time becomes a big factor in how long washed eggs will last. In most cases, the eggs in your grocer’s refrigerator has been there several weeks already!
Show me your oils!
JustPeachy
(Sophie)
#22
Can you share some recipes or throw together technique? I just made my first Baconaise and I’d LOVE to use it in a salad dressing!
collaroygal
(KCKO, KCFO 🥥)
#23
Well unless you have a farmer friend who can sell you eggs direct, they are going to be washed and cooled. When I lived in Australia the first time I walked by a grocery with eggs in huge racks outside the store, I could not believe my eyes. I learned quickly why they did that and it was perfectly fine.
I did grow up with fresh eggs, my Auntie had a 5 acre subsistence mini farm. Chickens, ducks, even the occasional goat, and lots of produce, oh the hogs, can’t forget them. Her back room smelled of the curing salts and sugars all winter long. I’d kill for one of her home cured hams and racks of bacon.
collaroygal
(KCKO, KCFO 🥥)
#24
I posted the recipe I use for mayo on this thread below.
Our fav dressing is blu cheese, I use 2 parts mayo to 1 part blue cheese, blended with HWC to the thickness you like, my dh likes thin, I like thicker.
I also like Mexican green goddess made with fresh chopped herbs, parsley, tarragon, whatever floats your boat, blend 2 parts mayo with 100 grams of guacamole, mix in the greens.
I’m a big fan of dump ranch, google that one, it isn’t mayo based, coconut milk is used for it.