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

Ah! Finally someone who knows his stuff, Lugubert! (Next IM meetup idea: Waterglass experiments )

Interesting, yes. I think someone above already mentioned you can find all sorts of weird egg preservation methods on the web; just search for our keywords here + eggs and you'll find a whole load indeed.

That link interestingly mentions a strong dilution of sodium silicate in water, to the rate of 1:9.

Isinglass translates to mica as well in my Dutch dictionary yes, but beyond that I know nothing about it.

Now finally I couldn't help but wonder is there something fishy about this strange-looking word's origins anyway; according to http://www.etymonline.com/ it is 'said to be perversion of Du[tch]. huysenblas, lit. "sturgeon bladder," from huysen "sturgeon" + blas "bladder;" so called because the substance was obtained from it,' clearly indicating they're not really sure either. ps No, no Dutchman would recognize those words today either (well, blaas is bladder today still). They link on to Dictionary.com which tells us a little more, on the mica as well: http://dictionary.reference.com/search?q=isinglass .

eggsellent reading here! :

Busy packing for the Dutch meetup while trying satisfy demanding customers, I had forgotten a strange old Swedish name for the goo, which I never tried to etymologize. It is "husbloss"! To us sounds like "house" plus some burning thing, but now it's obvious that it is loaned from huysenblas. I have no dictionary accss today, only an unfamiliar hote; computer + kbd that tries to erase my writing every now and then. Anyway, could isinglass be another corruption of huysenblas, aided by the glassy look of the dried substance?

wow, this thread is really educational.

It sure looks that way, Lugubert. Anyway, 'twas great fun to be able to dwell a little on the matter yesterday in person with you!

That Swedish connection is just as interesting yes. I don't have a good Dutch etymological dictionary on me, in any case I'm wondering about that huysen-sturgeon connection still. Since its modern Dutch name is the not very related-looking (to the former, it arguably is to the latter) steur (Huysen, like with you, would seem closer to our modern word for houses indeed.)

Ah, mysteries, mysteries

Here we go then


said to be perversion of Dutch. huysenblas, lit. "sturgeon bladder," from huysen "sturgeon" + blas "bladder;" so called because the substance was obtained from it


Love this site.......laugh, learn and keeps me busy

Fascinating stuff, thanks for posting this, migrantuxo!

Now y'all have surprised me with your extensive knowledge of eggs and related topics but I am a bit disappointed that nobody has mentioned fizzes or flips! No need to worry about any contamination issues as the alcohol should take care of any nasties and if you mix it on the market counter there is no concern of breakage in transport. People might look at you a little funny walking around with a bottle of booze and a cocktail shaker while grocery shopping but just explain the efficiency of combining drinking and protein intake.

Cruisers in the Caribbean often coat eggs in vaseline to extend their life on boats without refrigeration. I've always heard that turning the eggs periodically so the yolk doesn't settle helps them survive longer and some say eggs that have never been refrigerated keep longer than eggs that are refrigerated and then stored warm. I don't know how valid any of that is but these points reflect a similar climate.

Anybody else familiar with those neon pink pickled eggs found on convenience store counters or is that a regional thing? I think I remember seeing them in the UK as well as my home region.

Egg fizz? That sounds like something for Bridge Ladies.

I dunno, me thinks eggs and alcohol do not go together well,
but I guess that's a matter of taste (said the monkey and ate the soap).

I am sure I would remember neon pink pickled eggs, I haven't sampled that nor have I laid eyes on these culinary arts.

Give it a shot sometime, you might find you like it! The fizz I am familiar with is the Ramos Gin Fizz which is a product of New Orleans and quite refreshing on a hot humid day. Seems like it would be a good fit for the Indian climate. Not really known as a ladies drink but kind of old fashioned. Very much a day time or brunch beverage and has a medicinal property regarding hangovers.

The Wanderer - I remember my mother coating eggs with some greasy stuff, I guess it was Vaseline. We used to go out to a poultry farm, and she would buy a big quantity of them, and 'preserve' a good number of eggs, which she always used for baking and cooking.

Maybe you could get the hen home and coax her into laying eggs in an AC environment.