We’re studying eggs this week. It’s been one hell of an eye-opening week to say the least. I’m floored by how much I’ve learned already. And I’m floored by how much I should have known and did not. I’ve been making so many mistakes all these years! Ah well, that’s why I’m in school, right?
Anyway, yesterday we made a bunch of things with egg whites, some with yolks too. This was one of our creations. I’m not crazy about meringue, I’ll be honest. But these are really quite good. And the filling is just delightful if I must say so myself.
I’ll try and post more recipes and pictures from class. We’re covering the basics right now, like why things go wrong and what makes them go wrong. For example, during the lessons on leaveners (baking soda, powder, etc) we spent an entire class making muffins using different variables. What happens if you add buttermilk instead of milk? What happens if you omit baking powder or soda altogether? You get the picture.
Anyway, wow we’re doing much the same with eggs. It’s been hard work but super enlightening.
Egg fact! Did you know that brown eggs and white eggs are the same in almost every way but color? The only difference between the two is they come from different breeds. Granted, brown egg chickens tend to eat more food. I reckon that could be why large industrial farms tend to lean more toward white egg-laying chickens. Anyway, don’t worry about color! The best thing you can do is buy your eggs from a local farmer—avoid the big farms entirely, solely because they’re terrible to and with their birds.
All this time I thought white = bad, brown = healthier. NOT SO. Thought I’d share. :]