“There was no logical reason why he did not have eggs in the house. It was just that he felt slightly uncomfortable when they were there. Also, he did not like to buy eggs. Something about the cartons put him off and he did not like the fact that they came in dozens.” ― Richard Brautigan.
H A N K Y P A N K Y I N T H E H E N H O U S E ?
I enjoy having an egg sandwich a day with my banana and oatmeal breakfast. The eggs offer me the benefits of Omega 3 and the oatmeal tastes great with some cinnamon, a pinch of brown suger and a splash of cream.
There is also the regularity factor to consider at my tender age. Many times I splurge and have a double egger sandwich. That is heavenly. The double decker egg has has the texture and feel of a soft shell taco.
But I have recently noticed that many eggs have been transformed into vessels of mass marketing demand. Many are overly saturated with Omega 3s.
Others are designer eggs coming from free range, nested or commercially farmed hen houses. The shell colors are white, brown and a neutral yellow. The egg shells have become brittle or tough to crack.
I have an eye condition that requires that I take two vitamin tablets per day and also one egg. The egg contains choline which is a chemical good for the brain, intelligence and vision. The vitamins contain substances that help my vision health. Both are working well.
When I go to the market’s dairy and produce section I only want to buy a normal egg: no additives, no fancy marketing gimmicks or no DNA altered eggs that will somehow down the road affect my body’s chemical balance and health.
In a desperate attempt to purchase these “regular eggs” I have gotten into a lot of hot water with store personnel who :(1) assure me that the “designer” eggs are safe; (2) they no longer carry regular eggs due to non market demand; or (3) they have the eggs in the back storage room but do not have the staff to place them in the proper shelving area. All those flimsy excuses irk me to no end.
On the more technical side of things ( the baking side) the Omega 3 eggs tend to grossly color the foods you bake with a bright yellow tinge. This is especially irksome if you are trying to froth the eggs to create a white angel food cake. If I want the yellow overkill coloration then I will add some lemon zest or yellow food color to get this result.
In the good old days margarine manufacturers offered a special dye that when mixed into the margarine bricks would turn it into a faux butter. You could fool your friends and family with this contrived coloration.
Somewhere along the line scientific and medical experts noticed that this additive to the white margarine caused cancer and it was banned from the marketplace.
I do not object to the fact that many consumers are fickle and easily bedazzled because a commodity such as the lowly egg can be skilfully manipulated into anything the market wants.
I am opposed to the fact that this jerrymandering of a time honored commodity is reducing the supply of the normal eggs many of us want and enjoy.
The way the marketeers are going expect stripped and Easter egg varieties twelve months of the year.
Am I cracking up over this market pressure or am I a hard boiled lover of a prooduct I have enjoyed my entire life?
Humpty Dumpty did the right thing and fell off the wall before they decided to create a square and modified version of him.
Do you favor designer eggs or am I merely laying a dozen or so empty complaints which will only be tossed into the nearest frying pan?