Dumb question of the week - getting raw eggs home when it's 45 degrees out there

Oh, stop being so smart!

You're right of course, I was more thinking that if it's 45 degrees C in the shade, it must be hotter than that in some places.

Stop laughing at us, if you lived here you'd be thrilled if it got to 25 C for just ONE day!

Gotcha, actually 100 deg C is boiling point.

Oops! Typo!

On preserving eggs using water glass I found the following. http://www.poultry.allotment.org.uk/...cess/index.php Also, apparently there's a difference between "water glass" and true "isinglass" (the fish bladder stuff used for clarifying wine - and also for making glue!), although water glass is sometimes called isinglass.

no no no - two days is a heatwave, three days is a national crisis, as the trains stop, transport grinds to a halt, workers stay home, and the London Stock Exchange plummets.



... Oh interesting re that link - never knew you could freeze eggs

I giggled, a couple of years back, over a BBC report on how to survive a heatwave with temperatures hitting the thirties!

But it is all a matter of what one's body is used to, and I shouldn't try to be too smart on this, as I have to survive a few days in London soon. I hope no-one pats me on the back: I full expect to shatter and fall to the ground in a heap of frozen nick pieces if they do!

I'm smirking, but our local subway/light rail system routinely used to crash (not literally crash but "crash" as in breakdown and stop working) when it got into the 90's F. They seem to have fixed it but it used to be a real pain.

On isinglass - what are isinglass windows? I know they're some kind of mica, but is that the solid form of the same chemical as the egg preservative?

Have to admit, we're not too good at dealing with "extreme" weather; when living in London, Dukkha found it hilarious that less than an inch of snow ground the London UNDERGROUND to a complete halt - which continued for hours after it had all melted!

Wow ! 63 responses to date and going strong...this chick's question has obviously engaged everyone's attention...unless they have hatched an insidious plan to pillory her.

Speaking of hatching, what's next ? So hot that the eggs did not fry - they hatched ? Yum yum....tandoori chicken for dinner.

This is why I find it funny that people in Britain make fun of Americans because we're supposedly not able to stand "the cold" (in Britain's non-central heated interiors). Heh.

I think the reason Britain was so heating challenged for so long is that you don't really need it to survive the admittedly chilly and damp winters (which is why a lot of older homes in the SF Bay Area don't have central heating - yeah, it gets into the lower 40's F in the winter, but a gas wall heater is all you need). But that said, there are also places in the U.S. where an inch of snow is treated like a National Emergency and everything grinds to a halt!

An eggregious reference to a regular IM-er, surely?

Now don't egg me on...

Well chook, if you crack any more like that, feathers may start to fly

Birds of a feather
Flock together
Porcine questions on weather
Make me reach the end of my tether

eggregious ...

You guys only cackle, or you eventually lay an egg?

Okay, I asked Mom:

What I remembered is called "Solei" and is a local dish originated in Frankfurt and one requires:

Eggs
Salt
Water

Eggs, hard boiled, minimum ten minutes
important to hold them under cold water after boiling otherwise the peeling will be troublesome
Each egg must be slightly cracked (so the lye can reach the eggs)
Then cook the lye. It has to be so strong that the egg swims on top. she didn't say how much salt.
It depends on the size of the glass/pott you gonna use but make it salty, real salty.
Let the lye cool down and pour over the eggs
store in a large glass, pott, vase, whatever
all eggs have to be entirely covered with the salty water
the eggs are ready after three days but can be kept for weeks

Now the eggs are consumed the following according to the "expert mom":
peel
take out the egg yolk
add some pepper and mustard and maybe a drop of vinegar on it
and put it back in the egg
and then shove it up the piehole and slowly smash it with your tongue

boy, I am hungry now!

The way I remember the "growing" things in water glass, coal won't make it. It should be not too small crystals. Potash has no colour, and will be uninteresting. Potassium permanganate, on the other hand, is intensely purple. If you try it, be very careful that you don't spill, because the stains might be rather permanent and it also can act corrosively. Not the easiest to find in larger format, I think. Copper sulphate is ideal. Often available in fairly decent crystals, and a nice blue colour.

The eggs in water glass we had in my salad days weren't cooked for eating, but only used in baking.