Fresh Fried Egg
Jan 07, 2011 | From the kitchen of Rose
One of my most valued Christmas presents from my wonderful friend and neighbor in Hope, Maria Menegus, was a crate of fresh laid pullet eggs. Pullets are chickens under one year old and they had just purchased a new flock. The eggs are about the size of pheasant eggs--1-1/4 to 1-1/2 ounces compared to the large eggs used in most recipes which are 2 ounces. (I know the size of pheasant eggs because I was lucky enough to have found a clutch of them in our back yard some years ago!)
I thought that those of you who have never seen what a two day old egg looks like when fried would enjoy this picture. Note how the white is clear and both the yolk and the white are raised. I wish I could also share the flavor!
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Rose Levy Beranbaum
01/19/2011 04:50 PM
leonard, the bread machine has a heater which will cause the dough to rise faster. the recipes designed for it probably have less yeast. do try one of my recipes, if not from the book, from the back of the "better for bread" gold medal flour bag!
i love the bread machine for mixing but i turn off that heating part and do the rise(s) and baking outside the machine.
REPLY
Leonard M Resnick
01/16/2011 09:45 PM
Dear Rose,
I read your book all the time and enjoy the beautiful hand sketching.
I have been baking bread for the past 2 1/2 years since my wife passed away.
Have been having wonderful results using a Breadman Machine, but after all this time the motor gave up.
I tried kneading the dough by hand, usually for 10 minutes and set the dough ball aside for one hour. I get very little rise. What am I doing wrong ?
Your much admired reader. From Tampa
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