Stipenvlerk
Crowing
No, They don't exist where I live... I only know them from the disney storiesWhat?? Never ever? Not even a dead one on the road?
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
No, They don't exist where I live... I only know them from the disney storiesWhat?? Never ever? Not even a dead one on the road?
I guess because they were bigger I thought they needed to be cooked a lot longer or something. Mainly fried eggs get tough faster it seems.I cannot second that! - I regularly overcooked my scrambled xicken eggs, but to do this with dux-eggs requires a lot of distraction.
If you eat store bought xicken eggs, there will be a slight difference in the taste between the eggs of different stores, different grade (garbage, junk, harmful, toxic, hazardous waste) and from week to week. One egg does not taste exactly like another one, even though the food industry wants to convince us of constant taste being a good and healthy thing.The first couple of eggs smelled bad. but now it's only the visitors who notice.They are really delicious when you are used to it!
That must be other stuff your eating doing that. My farts smell like roses.If you eat store bought xicken eggs, there will be a slight difference in the taste between the eggs of different stores, different grade (garbage, junk, harmful, toxic, hazardous waste) and from week to week. One egg does not taste exactly like another one, even though the food industry wants to convince us of constant taste being a good and healthy thing.
One thing i have noticed with dux-eggs, however, is that they smell terrible when they come back out at the other end, be it in solid or gaseous form. A friend of mine told me that dux-eggs contain much more Selenium than xicken-eggs (which is a good thing!) and Seleno-organic compounds have a horrific smell, far worse than sulphur-organics.
No skunks in Europe!What?? Never ever? Not even a dead one on the road?
The texture of a dux-egg is different, compared to a xicken-egg: The White is firmer and the yolks are creamier, even when boiled "hard" they stay creamy. There is much more fat in a dux-egg! - The "good" fat, of course.I guess because they were bigger I thought they needed to be cooked a lot longer or something. Mainly fried eggs get tough faster it seems.
The texture of a dux-egg is different, compared to a xicken-egg: The White is firmer and the yolks are creamier, even when boiled "hard" they stay creamy. There is much more fat in a dux-egg! - The "good" fat, of course.
Remember when eggs were deemed »unhealthy«?![]()