tag:blogger.com,1999:blog-6303495150750199708.post7591665648549704150..comments2023-10-19T06:00:08.757-06:00Comments on HomeMaking Beyond Maintenance: Soft-Boiled-Eggs, Rosemaling, and ChicksKarey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6303495150750199708.post-25210413873304046372012-04-22T20:51:42.241-06:002012-04-22T20:51:42.241-06:00About your yogurt comment, we have an EASY raw mil...About your yogurt comment, we have an EASY raw milk yogurt recipe. Here is the link:<br>http://rojerthat.com/2011/12/16/homemade-yogurt-its-easy/<br><br>God bless!Megan of RojerThat.comhttp://www.rojerthat.comnoreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-13798447781572658382012-04-21T14:10:28.357-06:002012-04-21T14:10:28.357-06:00thanks for linking in.thanks for linking in.Carolehttp://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-17445740415715011152012-04-20T18:54:02.762-06:002012-04-20T18:54:02.762-06:00Since you love eggs, you might like this great col...Since you love eggs, you might like this great collection of "eggy" recipes. <a href="http://caroleschatter.blogspot.co.nz/2012/04/food-on-friday-this-week-its-all-about.html" rel="nofollow"> Food on Friday Eggs </a>Carolehttp://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-18497042066828541072012-04-17T09:40:07.445-06:002012-04-17T09:40:07.445-06:00Hi Karey, thank you for sharing this. I've ne...Hi Karey, thank you for sharing this. I've never heard of the egg piercer or that egg timer before. I just ordered them both from ebay and can't wait to try them out! By the way, the Rosemal is very beautiful, and your chickens are adorable!<br>Take care,<br>Kathy in Sonora, CAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-36712341026347873792012-04-14T09:54:04.569-06:002012-04-14T09:54:04.569-06:00Whitney, it will be a lot of experimenting. Like e...Whitney, it will be a lot of experimenting. Like egg size even alters the cooking time too.<br><br>I tell more chicken stories from the past in this post - http://kareyskitchen.blogspot.com/2012/03/chickens-again.htmlKareyhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-7368837849824702852012-04-13T22:59:11.756-06:002012-04-13T22:59:11.756-06:00I grew up eating soft boiled eggs, but haven't...I grew up eating soft boiled eggs, but haven't been able to get them just right so THANK YOU for the tutorial.<br><br>I am new to chickens and have a little flock of week old chicks...love to watch them! I have marans, welsummers, wyandottes, and ameraucanas. I'm so excited about watching them grow and then getting fresh eggs!<br><br>I'm not sure what all your's are, but I *think* I recognize 2 cuckoo marans, 2 black copper marans, and a welsummer. Congrats on those cuties.Whitneyhttp://www.blogger.com/profile/03156724404663738794noreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-7264757251442271312012-04-13T12:28:30.445-06:002012-04-13T12:28:30.445-06:00Marci, when I had my own chicken's eggs I cook...Marci, when I had my own chicken's eggs I cooked them from room temp. It'll be an adjustment for barely cooked eggs. I do your version for hard-cooked, leaving them about 10 minutes.<br><br>By the way, I read, and then re-read your cheesemaking page once in the process. I did Feta - not salted, but brined (Monte thinks too salty still, but I like). Then used it's whey for ricotta. I wouldn't work tho until I heated it to the 210 degrees.<br><br>I'm loving having raw milk. May not do cheese making much - too expensive. Your having milk at your disposal is great! I'm enjoying the various cultured milks tho - Villi, Piima, and dairy Kefir. Don't know yet if I'll stick with one. Not wanting to heat my raw milk to 180 for typical yogurt.Kareyhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-6303495150750199708.post-40922794225659696302012-04-13T12:19:42.378-06:002012-04-13T12:19:42.378-06:00I love to paint, but never got the fine touch for ...I love to paint, but never got the fine touch for rosemaling. Her work is beautiful. I put my eggs (room temp) into a pan and cover with water. I put a lid on. As soon as I hear them almost boil, I turn the heat off and leave them. They are not soft though.Marcihttp://www.blogger.com/profile/00837798938089334872noreply@blogger.com