Eggs Tag

Harboryam / Posts tagged "Eggs"

So, one you bought you eggs according to my guide here, now you need to store them right! Well, first of all, TAKE THEM OUT FROM THAT FRIDGE (if you are European/Uk), considering that as you already know how to buy them you have bought the ones with the British Lion on or an equivalent vaccination mark against Salmonella. In US, it is a different story, considering that eggs are not vaccinated, but sprayed with a chemical sanitiser to remove...

Lately I have been obsessed by eggs. I know, weird. Maybe we are close to easter, so I can see chocolate eggs all over the place + I was in an hotel for few days for work and they did not have my favourite cereals, so I went for eggs instead! That is kind of brave from my side, considering that italian breakfast it is actually a sweet breakfast. But I read so many things about it! So, considering life...

First of all, choose your egg right! Well, if you are a UK Citizen that should be easy enough. Decide what animal egg you want to buyGo to a food/grocery shopLook for free-range eggs, see HERE my previous post about itMake sure your eggs have the British Lion printed on itCheck the best before date So, just few words, as I think we really deserve a special mention to the British Lion Eggs. The main safety labelling in UK for eggs...

Seems like free-range eggs are not available anymore in UK, why? It all started with a flu, you say, again?! This time is not actually COVID, you would be surprised! It is still a virus, that this time instead of infecting humans it is infecting birds, no exceptions are found at the moment. It is also called avian flu or birds flu. Considering this new virus going around, as we have experienced lockdown in the last 2 years of our life,...

Homemade fresh tagliatelle An italian classic. Pasta fresca (fresh) with eggs. 3 Medium Eggs300 g Plain flour Add the ingredients all together in a bowl and mix (with a mixer) or make a dough out of it with your hands. With a mixer it will take about 5 minutes, at the slowest settings with the hands depends on strong you are! The result should be a smooth dough like the one in the picture.Put some cling film around it and let it rest...