I never realized that but my wife brought that to my attention when seeing white eggs in Germany. Why are all chicken eggs in Thailand brown?
I never realized that but my wife brought that to my attention when seeing white eggs in Germany. Why are all chicken eggs in Thailand brown?
^Be very careful of the white eggs in Thailand. White means they're salted (boiled in salt water), and pink means they're kai-ieow-mah (horse piss eggs) after their colour.
same same the girls, no?Originally Posted by Fabian
Those horse-piss eggs are delicious.
The chicken eggs in Thailand also are smaller than European ones. Different breed of chicken.
It's a dominant strain of DNA in Thai rooster sperm. The phenomina of the accumulation of certain DNA strains in this area of the world holds all in comman intermutually with most species of the genure animals here since the origin of the existence of the present matter, in case you haven't noticed. They are all pink inside anyway.
The eggs are pink inside? Maybe you should buy fresher eggs?
Why are some eggs pink?
Try reading some of the posts Scamp.Originally Posted by JoGeAr
Originally Posted by The Gentleman Scamp
Thai eggs taste way better than western ones. And the shops always had them on racks in the store. Despite being nonrefridgerated, I never got sick from them, even raw in salad dressings, shakes, spaghetti carbonara.
that's what I call "adventurous", respect.Originally Posted by Jet Gorgon
I should explain further.
As found on supermarket shelves in Thailand,
the brown eggs are natural hen eggs,
the white eggs are khai khem - salty eggs,
and the pink ones are khai-ieow-mah (horse-piss eggs), which some of you may have experienced if you ordered 'Or-derf' at any Thai-style miss-sing-a-song restaurant. The texture of these eggs sometimes leaves a little to be desired but I quite like them (to the point of buying them for home consumption).
Unfortunately, can't get them in Australia. Might ask Mrs J if she can make them
khai kem yummy!
Lots of countrys do not refrigerated eggs, eggs come in the most perfect packaging ever thought up, and will keep for long periods if left in the condition that they were when they fell out of the hens ass.
But once washed then they should be refrigerated, even "cold storage" that were to be kept for long periods were washed in a solution of sodium silicate.
In the UK 80% of chickens carry salmonella.
No idea what % of chooks do in Thailand, but eating raw, uncooked and unrefrigerated poultry products must be fairly dangerous.
I always keep my eggs in the fridge, better safe than sorry.
Aren't some of the white eggs duck eggs?
I usually stick them in the fridge when I get home but they are not refridgerated in the supermarket in aussie, just sitting on the shelf, for days possibly I guess. And they are not covered in shit so I guess they have been washed.
Actually, I expressed my reservations about eating raw eggs which haven't stayed in the ref here.Originally Posted by Texpat
They go through stages, the older, the longer one should cook them, and one can eat the ones which stink 'off' as well - after boiling them for half an hour or more.
One can also eat the ones with little chicks inside them - again, after steaming or boiling. Hey, I am still alive!
OK?
Yes, ducks' eggs are whitish. The are bigger and cost more, and identified as ducks' eggs.Originally Posted by madjbs
But you have to watch what you eat tho, as some of the eggs will give you severe brain damage as one of out posters will attest to, well maybe he won't but you can tell tho.
Same in the UK,Originally Posted by Looper
Seen these and thought they were gross, never tried them though.Originally Posted by stroller
Most generally the ones with the chick inside are duck eggs and in the PI are called Balutes, But I won't eat em..
Storage type and Duration
Refrigerated, whole, in carton5 weeks
Refrigerated, whites, in tightly sealed jar4 days
Refrigerated,yolks, covered with water2 days
Refrigerated,hard cooked in shell2 weeks
Refrigerated, hard cooked, peeled, in water1 week
Hard cooked, peeled & pickled 6 months
Water glass 6 months at 34°F
Oiled 7 months at 34°F
Thermostabilized8 months at 34°F
Cold storage9 months at 30°F
Frozen12 months at 0°F
The food standards agency offers the following advice as regards to egg storage.http://www.chicken-eggs.co.uk/
- Store eggs in a cool, dry place, ideally in the fridge.
- Store eggs apart from other foods. It’s a good idea to use your fridge’s egg tray, if you have one, because this helps to keep eggs separate.
- Don’t use eggs after their 'Best before' date.
- Don’t use eggs with damaged shells, because dirt or bacteria might have got inside them.
- Eat dishes containing eggs as soon as possible after you've prepared them, but if you're not planning to eat them straight away, cool them quickly and then keep them in the fridge
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