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- #11
Quote:
Well they are something along those lines.
There is a difference, but it may not be as pronounced as we build it up to be. After all, we have reasons to tout the fresh egg - we are invested in them. I mean, how would it seem if we didn't extol their grand virtues?
But my first experience with a "yard egg" was more about texture than an overwhelming flood of blissful taste, my every taste bud dancing in uncontrollable ecstasy.
Honestly, it tasted like an egg. Sorry, but there it is.
It was a bit more "eggy," perhaps. But most noticeable to me was the decidedly different texture and color of the yolk.
I am an old woman who has eaten store bought eggs and chickens most of her life. I've had chickens nearly two years now. Also kept them one year about 20 years ago, another year about 30 years ago, and ate plenty of backyard chickens and eggs as a child; in all those earlier situations, we assumed one had to eat them all before winter set in, as that's the "way it was done."
After my childhood, I had no problem eating the eggs, but I could not bring myself to eat the meat after I processed it. Now I let my son and family have the meat (I have no problem helping process) and hard boil the eggs for egg salad or deviled. I used to love fried eggs over easy, but still cannot do it with my own eggs. The difference in the color of the yolk is part of it, I am sure, but there is also an earthiness, or something, to the taste of the egg that gets to me.
Yes, I know this is ridiculous. Yes, I am trying to acclimate myself to this excellent food. Yes, I know the problem is between my ears, not in my taste buds. And, yes, it sure is great to know those yolks won't break when I flip the egg.
Aaaarrrggghhh........
Hey, my wife wont eat yard eggs 'au naturel'. If they are cooked into something else, okay. But hard boiled, fried or scrambled?
Forget about it.
Its our differences that make us stronger.
Well they are something along those lines.
There is a difference, but it may not be as pronounced as we build it up to be. After all, we have reasons to tout the fresh egg - we are invested in them. I mean, how would it seem if we didn't extol their grand virtues?
But my first experience with a "yard egg" was more about texture than an overwhelming flood of blissful taste, my every taste bud dancing in uncontrollable ecstasy.
Honestly, it tasted like an egg. Sorry, but there it is.
It was a bit more "eggy," perhaps. But most noticeable to me was the decidedly different texture and color of the yolk.
I am an old woman who has eaten store bought eggs and chickens most of her life. I've had chickens nearly two years now. Also kept them one year about 20 years ago, another year about 30 years ago, and ate plenty of backyard chickens and eggs as a child; in all those earlier situations, we assumed one had to eat them all before winter set in, as that's the "way it was done."
After my childhood, I had no problem eating the eggs, but I could not bring myself to eat the meat after I processed it. Now I let my son and family have the meat (I have no problem helping process) and hard boil the eggs for egg salad or deviled. I used to love fried eggs over easy, but still cannot do it with my own eggs. The difference in the color of the yolk is part of it, I am sure, but there is also an earthiness, or something, to the taste of the egg that gets to me.
Yes, I know this is ridiculous. Yes, I am trying to acclimate myself to this excellent food. Yes, I know the problem is between my ears, not in my taste buds. And, yes, it sure is great to know those yolks won't break when I flip the egg.
Aaaarrrggghhh........
Hey, my wife wont eat yard eggs 'au naturel'. If they are cooked into something else, okay. But hard boiled, fried or scrambled?
Forget about it.
Its our differences that make us stronger.
