[Sca-cooks] crepes

[Fields Family Farm]

I use fertilized eggs all of the time.  All of the eggs we eat in my house
come from my 30 chickens (or 12 ducks), and the 4 roosters do their best to
make sure every chicken egg is fertilized.  :)

You can't tell a fertilized egg from a non-fertilized egg with the naked
eye, until the chicken sits on it for a while.  The difference is
microscopic initially.


Hrethric


On Mon, Sep 20, 2010 at 9:42 AM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

> Stefan quoted and wrote:
>>
>>> The one from Le Menagier de Paris says:
>>>
>> <<< CREPES. Take flour and mix with eggs both yolks and whites, but >throw
>> out the germ... >>>
>>
>>> What does the "throw out the germ" mean here?
>>>
>>
>> Since I get the digest, someone's probably answered, but I think it's the
>> little firm, whitish bit that you find in the egg white. It doesn't melt or
>> go away and would make a small lumpy bit in an otherwise flat crepe.
>>
>>
> And consider they probably used fertilized eggs, not the unfertilized ones
> that are usual now.  This is the bit that will grow into a chick.
>
> Ranvaig
>
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