Happy Easter to those of you who celebrate Easter, and Happy Spring (or Fall, if you are in the Southern Hemisphere) to those of you who don’t.
I have spent my Easter Sunday dozing in bed feeling horrible with some sort of nasty stomach thingy. The last thing I felt like doing was a project with my kids. Plus the theme…eggs, well, isn’t that kind of like…food? Impossible!
I have optimistically added a “Part 1″ to this title so that when I am feeling more alive again, perhaps we will do the egg Unplugged Project and post about it. We had been going to try dying eggs using fruits, vegetables, and plants. I have never tried making natural dyes for eggs, so I was looking forward to it. Oh well. Hopefully we’ll get to it later. No promises though.
I’ll put up Mr. Linky for those of you healthy people who were able to do the project this week. Please also leave a comment so we can still find you if Mr. Linky malfunctions and I have to take him down.
++++++++++++++++++++++++++++++++++++++++
Next week’s project theme is:
Rocks
Enjoy!
Today I promise not to bore you all once again with tales of my A-list vegetables…but how about my new A-list eggs!
A-list eggs are fresh from the chicken. They come in a carton of twelve, just like grocery store eggs, but they are all different sizes, colors and even shapes!!! Not the uniform white or brown varieties that look like they were made in a factory in China, along with everything else in this world today. You can sense the happiness, exuberance, and individual personalities of the chickens that laid these A-list eggs.
The shells are rough, not smooth and porcelain-like. The thickness of the shell seems to vary from egg to egg also. Do stubborn chickens lay eggs with thicker shells?
In my opinion, the yolk is what sets a fresh egg apart from its copycat grocery store cousins. When you crack a “really happy egg” into a frying pan, the yolk stands up straight and doesn’t seem to want hide itself by melting away into everything else. It stands tall and proud. It is an egg of honor. It is an egg with good self-esteem.
When you eat a happy egg, the yolk has the consistency and texture of sweet cream fresh from the cow. It coats the tongue in a most delightful way.
Signs of egg freshness:
- Shell is rough and chalky (the smoother and shinier the shell, the more ancient the egg)
- When placed in a glass of water, egg sinks. If it floats - no good! (as an egg ages, the small air pocket inside it expands and causes the egg to float rather than sink)
- I read that a stale egg has an unmistakable “rattle” when shaken, a fresh egg does not (I haven’t tried this one)
- When cracked, an egg that runs out more like water than goo is probably old
- In a pan, a fresh egg yolk stands up and the white is noticeably thicker
Comments (18) 
Themocracy