I wonder what's the first use of the word “egg” (in the trans context?) 
I remember before it was a word. I wonder how far back we can trace that meaning & etymology? Someone just needs to spend a while searching reddit, twitter & tumblr, and you'll probably find it…
@aaron.rupar
"Now let me tell you why The #Easter Bunny is to blame for high #egg prices."
Found an egg shell on the way home. I think it is from a blackbird egg.
I think that finding it is my favourite Easter egg hunt.
#egg
On #Caturday our #GeologistsWhoCook had #asparagus with #potato, scrambled #egg, bacon and a #sauce made of #butter for #dinner. We say they had butter with asparagus, potatoes...
https://www.europesays.com/uk/38541/ Egg prices continue to rise in the EU. Which member state is paying the most? #egg #EU #Europe #European #FoodInflation #Inflation
Formula for the perfect boiled egg (letter in the current issue of New Scientist):
Cooking time = (m 2/3) * [In(2 × (t - 100)) / (45 - 100)]/c
t = initial egg temperature in celsius
m = mass of egg in grams
C = a constant (3.758)
Alternative method: throw in boiling-ish water and take out when you don't want to wait any longer.
![Screenshot of text: Try this formula for the perfect boiled egg
Letters, 22 March From Seán Kelly, Leighton Buzzard, Bedfordshire, UK
I have been reading with amusement the discussion on how to cook the perfect boiled egg. New Scientist put the matter to bed for me when the Last Word (13 June 1998) published a formula from reader Charles Williams for this. It went as follows: Cooking time = (m 2/3)) * [In(2 × (t - 100))(45 - 100)]/c, where t = initial egg
temperature in celsius; m = mass of egg in grams and c is a constant.
Having just started keeping hens, which don't produce uniformly weighted eggs, I experimented to determine the value of c (3.758) that resulted in eggs boiled to the doneness appreciated by my wife and me. The resulting chart is displayed on our fridge door for ready reference.](https://files.mastodon.online/media_attachments/files/114/374/847/535/267/978/original/d5f148eeb6eeaa7c.jpeg "Screenshot of text: Try this formula for the perfect boiled egg
Letters, 22 March From Seán Kelly, Leighton Buzzard, Bedfordshire, UK
I have been reading with amusement the discussion on how to cook the perfect boiled egg. New Scientist put the matter to bed for me when the Last Word (13 June 1998) published a formula from reader Charles Williams for this. It went as follows: Cooking time = (m 2/3)) * [In(2 × (t - 100))(45 - 100)]/c, where t = initial egg
temperature in celsius; m = mass of egg in grams and c is a constant.
Having just started keeping hens, which don't produce uniformly weighted eggs, I experimented to determine the value of c (3.758) that resulted in eggs boiled to the doneness appreciated by my wife and me. The resulting chart is displayed on our fridge door for ready reference.")
I have been making food for Spring feast all day! First were hardboiled eggs, which our granddaughter helped us color and then we hid them from her. After the hunt for eggs, these were transformed into deviled eggs. Since then, a four hour process of prepping and building a lamb and apricot tagine, which I just now popped into a medium oven to stew (will take another 3 hours). 9pm estimated dinner time (with steamed spinach and cous cous), but it will be worth it. Thanks @drememynd for your co-chef efforts! #Spring #feast #cooking #Easter #egg #tagine #lamb #stew
Oh no it looks like your eggs got some chaos influence OR some mimics.had appeared - what will you do?
Also Happy easter!
One more post for this Easter. Here’s a neat curiosity that I highly recommend everyone to try at least once if you’ve never experienced it: the mignon eggs from Fazer!
It’s a fun one! The idea is that they take real eggs, make a small hole on the bottom and suck out the contents—which is further then pasteurized and used in Fazer bakeries for something—and wash the egg shells properly, and then fill it with almond chocolate nougat. Then they plug the hole with some sugar thingy, pack it up and off it goes.
They make these fully by hand, and they make around 1.5 million eggs each year in a span of around 3-4 months. It’s unlike anything I’ve heard of and it might be pretty much wholly unique to Finland and Fazer more specifically, which is why I really want people to know about it more. You usually get these around Easter only so it’s sort of seasonal but you might find some leftover eggs around other times during the year as well.
Now the thing you need to know, if you intend to get your hands on one of these bad boys is that you really need to be careful and not go crazy with them. You only need one and that should cover your needs for the entire year. It’s so god damn heavily packed with fat and sugar that having more than one is nearly impossible, and very much not recommended.
One good idea is to get some hot milk and melt half an egg per cup for some delicious hot chocolate, but just digging your teeth into one is so… decadent that you really should give that one a go at least once as well. I say once because you’ll probably regret it after and never want to do it again, but it feels so good-but-so-wrong that I still recommend doing it.
So if you can find these, get one! If you have Finnish friends, ask them to send you one. This is worth the effort.
