tag:blogger.com,1999:blog-1220057250271426855.post1698245187429479395..comments2023-06-08T10:14:58.258-04:00Comments on The Yeoman Farmer: Cage Free EggsTYFhttp://www.blogger.com/profile/14507074580402175405noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1220057250271426855.post-82789778325774340382007-08-16T10:22:00.000-04:002007-08-16T10:22:00.000-04:00Yes, in fact unlaid eggs are common in the hens we...Yes, in fact unlaid eggs are common in the hens we butcher. Our joke is, "so fresh, it was still in the chicken." Didn't realize these were in demand. If the shells are hard and intact, we treat them as any other egg. Sometimes, though, the egg will be complete but without a shell --- just the very soft inner membrane. Those are hard to store, so I typically tear them open and dump the contents into a bowl for more immediate use.TYFhttps://www.blogger.com/profile/14507074580402175405noreply@blogger.comtag:blogger.com,1999:blog-1220057250271426855.post-35827295379321822007-08-16T00:03:00.000-04:002007-08-16T00:03:00.000-04:00A little over a year ago when we slaughtered the r...A little over a year ago when we slaughtered the remainder of our flock-which included 8-10 hens, almost all of them had at least one unlaid egg. I didn't know there was any interest in them. In fact, I don't even remember what we did with them-other than to show them to the kids. <BR/><BR/>Maybe this time around (we just started a new flock of hen layers) we'll do some research.Jim Curleyhttps://www.blogger.com/profile/02225590468579353857noreply@blogger.comtag:blogger.com,1999:blog-1220057250271426855.post-80002571028904441432007-08-15T17:20:00.000-04:002007-08-15T17:20:00.000-04:00Have ever discovered any unlaid eggs in the birds ...Have ever discovered any unlaid eggs in the birds you slaughter for eating? In the NYT archives, there's an article on how gourmets fight for them. Perhaps a new income stream?<BR/><BR/><BR/>This page was sent to you by: steve.tirone@verizon.net <BR/><BR/>DINING, DINING OUT/CULTURAL DESK <BR/> What The Egg Was First <BR/>By MARIAN BURROS <BR/>DAN BARBER had a culinary epiphany in Italy a couple of months ago over a plate of tagliatelle, one that sent him running back to his kitchen in an experimental mode. When he inquired about the pasta, he was told that its secret ingredient, what made it especially absorbent, were the eggs. But these were something quite different from the ordinary kitchen staples that come 12 to a cardboard carton. <BR/>Mr. Barber, the chef and an owner of Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills in Westchester County, had just been introduced to the wonders of eggs that are described, with varying degrees of delicacy, as immature, unborn, unlaid or embryonic. In plain English, these are eggs that have not been laid and are sometimes discovered when an elderly laying hen is slaughtered.Anonymousnoreply@blogger.com