Emu Egg Art

Emu Egg Art The Emu lay a naturally dark green (emerald) colored egg. The female will lay every three days during the breeding season which is from November thru March. Naturally, not all emu are on the same 'time clock' and some will begin laying in October or lay into April or even May. The egg itself has a rough or 'bumpy' outer shell and consists of several layers, each layer a lighter color until you get to the innermost layer which is white. Emerald Estates (Emu) now has a limited supply of beautifully etched emu eggs ready for unique gift giving or personal enjoyment. Etching is simply the removal of the various layers of the shell to display an image. The deeper the etching, the more easily the egg can be damaged beyond repair. Please view the images below and click on the image for an enlarged view and/or to place an order. Most all of the eggs displayed below are available for sell. Any noted as 'Not For Sale' are from my personal collection and are shown only as examples of our artist's ability.
Category: Egg Art

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Category: Egg Chair

Egg Drop Soup: Homemade Soups and Stew Recipes

PREPARATION: Heat the can of broth in a saucepan until at a rolling boil. Boil for approximately 3 minutes, until it almost starts to reduce, but thickens up. Beat the egg, and with a fork, stir the broth in a circle, mainly to get some movement. Pour the egg in, still stirring rapidly. The egg should cook almost immediately and have that stringy consistency. You can also add fresh peas, julienne carrot, or diced tofu to the soup. A restaurant here adds the tofu and diced tomato. It is wonderful! - Gabie User Reviews Related Articles Rice and Eggplant Soup - Minestra di Melanzane e Riso Roman Egg Drop Soup - Stracciatella Kielbasa Stew: Homemade Soups and Stew Recipes Broccoli Cheese Soup: Homemade Soups and Stew Recipes Cream of Zucchini Soup: Homemade Soups and Stew Recipes
Category: Egg Drop Soup

How to beat or whip egg whites

If you happen to have an expensive, unlined copper bowl lying about, it is ideal for whipping egg whites. A happy reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. Cookbook author Madeleine Kamman says you shouldn’t bother whipping egg whites by hand unless you have a copper bowl. (And if you do, scour it with a mixture of 1/4-cup vinegar and a tablespoon of salt, rinse it, and dry it thoroughly with paper towels before adding the eggs. Then omit adding any salt.) Ms. Kamman says the best way to beat egg whites is with a serious stand mixer, such as a KitchenAid, Viking, or brand, is to add the salt and up to four whites to the bowl and beat for one minute at medium low speed. Add the acid, then beat for three minutes at high speed. If you need to add the sugar at the end, do so and beat for an additional 15 seconds at high speed. If you’re beating five eggs or more, the first stage should take two minutes, and the second should take three to four at a slower setting (medium/medium-high). If you’re using a hand mixer, beat the whites and salt for two minutes at medium speed, add the acid and beat for two minutes more at high speed.
Category: Calorie In Egg Whites

The Good Egg, film score: Information and Much More from Answers.com

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Category: The Good Egg