Eggs

Breakfast / Easter / Eggs / Farming — No Comments
26
Apr 11

Egg Producers Cluck about Rising Costs, Declining Sales

The Only Happy Egg Producer (photo courtesy of EverythingEaster.com)

 

Is it a surprise that twice as many eggs are consumed Easter Week as compared to a normal week? Not here, but it turns out that we, the PChefs, are part of a trend. One we might have to rectify next year. What did we do? We neglected to color eggs this year, relying instead on the time saving, cheap plastic eggs that double as temporary candy safes. We were not alone. For the first time, Easter Demand for Eggs was flat. That is wrong on two or three levels.

Hardboiling and painting eggs is both cooking real food and a great family activity. Second, the new way, as opposed to the old way, involves more sugar and bad candy. Third, we are hurting local egg producers who are hard pressed to make money with rising fuel and commodity prices, in favor of plastic doodad makers. 

We are resolving to do better next year and just bought an extra dozen to try and catch up in 2011. We will probably do some Hard Boiling and may get in some Poaching too.

P Chef

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Apprentice H / Culinary Learning / Eggs — No Comments
22
Apr 10

Practice 2

They talk about Preview, Practice, Process. You can watch the lesson and think about it but the key really is practice.

I had been watching and learning but not putting the information to actual use. Now I have the one hand egg break down and made my first “omelet.” I snuck ahead and watched the omelet exercise. The next morning I hit the kitchen and I did it, not so pretty, but on the first try, it was an omelet just in time to hear my 4 Year old daughter say “No Omelet!”

Kind of a let down to have good and bad news. Bad because she didn’t want MY OMELET, but good because I got it. And she recognized what I had made as an omelet. Nice, right?

On her redo of just eggs, I got it just right and managed the “flip,” even though it was over the sink to be safe. I think the key was working with a fork to keep it unstuck and being a bit rough with the product like Teaching Chef says.  The second try was better too. I think I timed the introduction of the eggs better. The butter visual clue was frothy and something I had not considered before. My daughter loved the eggs and even asked for more.

User Name: H       Smart Kitchen Rank: Apprentice

Apprentice H / Culinary Learning / Eggs — No Comments
13
Apr 10

Practice

I am an eater and I think I was lucky to be asked to work with some of the content pre-launch for Smart Kitchen but man, I didn’t think I could get the one hand egg crack down.

Teaching Chef, in the Smart Kitchen Instructional Video, made it look so easy. After 3 tries I was close. Finally, I got the technique once. I called it a day on a win.

User Name: H       Smart Kitchen Rank: Apprentice