Eggs - why are they yucky now?

thriftlady_2

This is a quotation from Bad Food Britain by Joanna Blythman, a fascinating and thought provoking read. I thought it might be relevant here

The best food, for a growing number of Britons, would be one that betrays no connection with any living organism, an immaculate conception that just landed miraculously in the supermarket chiller cabinet, gift-wrapped in shiny, clean packaging. Most countries harbour a healthy suspicion of processed food, viewing it as second best to the home-cooked equivalent prepared from scratch. Somewhat unusually, the British are happy to buy food heavily processed and over-wrapped to a profligate extent because it makes it less real. Less real means less chance of it having any natural characteristic that we might find unpleasant.

The list of what we fear is long and detailed. Anything carnal tops it: blood, skin, bone, sinew, marrow, muscle, membrane, connective tissue.

The quotation is from the chapter entitled The Yuck Factor - pp175-6

eryn_kathleen

I find that a bit of a struggle myself. I feel that I should value the connection between meat and animals, eggs and chickens, milk and cows, etc.

But I can't stand looking at fish heads, fish with skin on gives me the creepies, and the idea of blood in an egg freaks me out a bit.

Norma_Desmond

Whatever the eggs look like before I fry them, they always turn 'plastic' on me as soon as they hit the pan
I simply CANNOT fry an egg properly

Churchmouse

thriftlady wrote:

This is a quotation from Bad Food Britain by Joanna Blythman, a fascinating and thought provoking read. I thought it might be relevant here

The best food, for a growing number of Britons, would be one that betrays no connection with any living organism, an immaculate conception that just landed miraculously in the supermarket chiller cabinet, gift-wrapped in shiny, clean packaging. Most countries harbour a healthy suspicion of processed food, viewing it as second best to the home-cooked equivalent prepared from scratch. Somewhat unusually, the British are happy to buy food heavily processed and over-wrapped to a profligate extent because it makes it less real. Less real means less chance of it having any natural characteristic that we might find unpleasant.

The list of what we fear is long and detailed. Anything carnal tops it: blood, skin, bone, sinew, marrow, muscle, membrane, connective tissue.

The quotation is from the chapter entitled The Yuck Factor - pp175-6

I found this quite amusing but very relevant! As you may know i have 4 sons (all grown up now) but when DS4 was younger he would sometimes upset his brothers/guests with his insistance on knowing not only what animal we were eating, but precisely which part!!!!:rotfl: :rotfl: From a very young age when told we were having ham or pork he'd reply " that's pig isn't it". Strange child:D

Ted_Hutchinson

N9eav wrote:

I keep my own chickens, free range and golde n yolks, Whites that stand up proud in the pan... only £1.20 a doz. You can buy them from my house when you are passing....:rotfl:

Do you use an honesty box? I find it works fine. Yesteday I ended up with more money than eggs so don't know if the buyer didn't have change or had previously not had sufficient money or was simply feeling generous.

We give our hens 10% linseed so they are the equivalent of Columbus eggs but still charge the same as you however as we are off the beaten track need to be a bit cheaper. But anyone who thinks shop eggs are the same as home grown free range simply hasn't sampled a decent egg recently.

xlt_hunter

3KIDSNOMONEY wrote:

Opened a free range egg the other day when baking with the kids and it had a large amount of blood in it! Felt sick and has really put me off eggs

I used to work in the firm that process the eggs for supermarkets - all I can tell you that the machine that scans for the bloods inside the eggs must have failed or setup wrong - take them back regardless to the shop!

freyasmum

My uncle has chickens and he told me that shop eggs could have been lying for 21 days before getting to you!

Linzi x

N9eav

Ted_Hutchinson wrote:

Do you use an honesty box? I find it works fine. Yesteday I ended up with more money than eggs so don't know if the buyer didn't have change or had previously not had sufficient money or was simply feeling generous.

We give our hens 10% linseed so they are the equivalent of Columbus eggs but still charge the same as you however as we are off the beaten track need to be a bit cheaper. But anyone who thinks shop eggs are the same as home grown free range simply hasn't sampled a decent egg recently.

People knock on the door, or I sell them to regulars, or at work. Linseed, what's that all about?

shokadelika

3KIDSNOMONEY wrote:

Opened a free range egg the other day when baking with the kids and it had a large amount of blood in it! Felt sick and has really put me off eggs

:rolleyes:

Just as well you dont have to kill a chicken in your kitchen then or a (whole) fish pig sheep or cow etc I mean all that blood and - how are you ever going to explain it- to the kids ?

ellie14

I have tried all eggs at the momrnt are using Aldi free range lovely golden yolk no ugh bits may change if they swap supplier think 85p for 6 well worth a go