Episode 020- Paul O’Dell makes his living as a computer programmer but spends a goodly amount of his time thinking about chickens and eggs thanks to his wife, Karen, and their three daughters.
While ensconced in the suburban ideal on Long Island, the O’Dell family has taken to the more rural pastime of raising chickens–six of them to be exact.
In this episode, you will learn the research that went into getting the chickens, keeping them healthy and safe, and getting the coop. You’ll also learn what one does when the chickens start offering up to SIX EGGS A DAY!
My hero, Rocky Balboa, knew what to do with the extra eggs around his place.
While there are plenty of ideas from the American Egg Board, here are some others:
- Since we are in grilling season, how about cooking eggs on the grill?
- Cloud eggs are the love child of a savory meringue and a sunny side up egg.
- You don’t have to go to an old school bar to eat them, you can make pickled eggs at home.
- Eggs in Purgatory are bathed in a spicy tomato sauce and great served with a loaf of crusty bread. I’ve long since lost the recipe that I originally used and make my now from memory. However, this recipe is similar. You can used diced potatoes instead of chickpeas and goat cheese instead of feta. Also, the sauce is given to customization.
- The old reliable Ham and Cheese Strata!
Disclaimer: If you have concerns about eating under-cooked or raw eggs, don’t do it. Anything that you put in your mouth you do at your own risk.
Trivia: Did you know that the one hundred folds in a traditional French chef’s hat (or toque as it’s called) is attributed to the one hundred different ways to cook an egg?
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