I get my eggs from a sweet French Canadian lady who lives across the road kitty-corner to us. Sometimes her hens lay gangbusters, other times they go on strike and Decadent Housewife must resort to Town eggs. Those are eggs that come with nearly see-through white shells that break easily and really don't taste as good. These are the times I hear, "what's wrong with Madame so and so's chickens? These eggs taste like..." There have been times, when Madame's hens were going crazy, I had up to fourteen dozen eggs in the refrigerator...so I have gotten into the habit of judicially freezing them and knowing when a frozen egg works and when it doesn't.
Anyway, I was sort of in a hurry getting ready to leave for Toronto and put these Town eggs into the refrigerator with the carton heavy side out.
In no time flat they wound up on the floor in the mess you see here. No time to do anything with them right away, they got tossed into the freezer, the way you see them here. I would have ziplocked them too but had run out of those. So what to do with a bunch of cracked frozen eggs?
Bake them in pies or cakes or cookies. I decided to do some more pies. There was a tad of leftover sweet potato in the fridge when we got back from TO. To that I added a tad more frozen baked squash and some brown sugar since Buff had baked cookies while we were away and the white sugar was pretty much gone.
I warmed up the vegetable and then took the frozen eggs and ran them under some water to help loosen the shell, but not for very long at all,
since these were store eggs and not farm eggs and the shells were thin. As you can see, the shell will peel off easily.
I then plopped the eggs into the waiting warm vegetable. Now I could have waited longer than I did for the eggs to return to room temperature in the vegetable mix but didn't and had one egg lodge itself in the blade of my hand-held mixer and subsequently zing itself across the kitchen.
That added a bit of unexpected excitement and cheered up Buff; home sick from school. After cleaning up the mess and retrieving the wayward egg, I got back to my frozen eggs and pies. The eggs softened up fairly fast and after that the mixing went along easily.
And did Decadent use the wayward egg in her pies? Yes. After rinsing it off and baking at 450 F x 15 minutes and another 45 minutes at 350F I really don't think there is anything to worry about. Besides, my floors are perfectly clean.
Hay fever in French: rhume des foins
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