SC - Eggs, colors and for baking

[Brian L. Rygg or Laura Barbee-Rygg]

We used duck eggs to when we had any to spare.  They can be used instead of
chicken eggs.  If you have any geese eggs, you have to use them by volume or
weight as they are quite a bit larger.
Raoghnailt
Stan Wyrm, Artemisia
rygbee at montana.com
- ----- Original Message -----
From: kat <kat at kagan.com>
To: 'cooks' <sca-cooks at Ansteorra.ORG>
Sent: Tuesday, June 08, 1999 12:47 p.m.
Subject: SC - Eggs, colors and for baking


> Anne-Marie writes:
>
> > For a fancy egg display, though, you could always try and find those
> > araconda eggs...they come in blue and yellow and green naturally, and
> have
> > AMAZING flavor....
>
> And lavender.  I am assuming our beloved Belinda, egg-layer
extraordinaire,
> was an Araconda; she used to lay the most beautiful lavender eggs.
>
> I miss owning chickens.  No food scraps in the house, very few bugs in the
> yard, that lovely soothing clucking sound, and the best eggs...
>
> Of course, when it comes to what eggs are better for baking... my mom
> always saved out the duck eggs to bake cakes or make custards with.  I
> don't know the details, but duck eggs are slightly larger, and they always
> tasted SO much richer...
>
> - kat, who to this day STILL breaks every egg into a separate bowl and
> checks it carefully...  ;-)
>
>
>
>
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