Why would I get angry? Though I can't quite believe you guys like these things!@Ribh I am sharing your recipe. I am assuming you won't get angry.
A "slow oven" is 300°F
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Why would I get angry? Though I can't quite believe you guys like these things!@Ribh I am sharing your recipe. I am assuming you won't get angry.
A "slow oven" is 300°F
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The grubbiness makes it so much more personal!Why would I get angry? Though I can't quite believe you guys like these things!I am starting to rather regret sharing my grubby recipe page instead of typing it out nicely...
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We just got a little eggs yesterday and it looked like that wiggly part, which I assume means the yolk wasn't totally formedI decided to fry the tiny egg for breakfast
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...so I cracked it into the frying pan. It was hard to crack, the shell was thicker than usual.
This is what I got:
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So I scrambled it.
Tasted like an egg.![]()
I guess it just happens once in a while. I wasn’t going to waste it.We just got a little eggs yesterday and it looked like that wiggly part, which I assume means the yolk wasn't totally formed. I just used it in my meatloaf. I figured I'd put it in the middle of the rest.
Nope, me neitherI guess it just happens once in a while. I wasn’t going to waste it.
All of mine look like this. That means you use them! They are the good recipes. I clean recipe gives me pause.Why would I get angry? Though I can't quite believe you guys like these things!I am starting to rather regret sharing my grubby recipe page instead of typing it out nicely...
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I'm so sorry, Kat. I don't hatch so I'm no help but absolutely devastating to lose them all.Well, none of my duck eggs are doing anything and it’s 40 days.
So, I opened one and this is what I found.
I assume they are all dead. There is no movement, no sound, nothing.
I checked this little guy carefully and he is developed, other than his yolk is still not absorbed, so I guess I’ll never know.
I followed the directions explicitly.
@rjohns39 , what do you think went wrong?
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