Thanks. I’ll pick up another dozen next time I’m there.
$10 for 1 dozen
And of course Market Basket is known for paying its suppliers on delivery, which helps them get good terms and prices.
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That’ll do it!
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I mentioned above that Berkeley Bowl has not had a shortage of eggs, nor a price increase. It turns out they own an egg farm!
https://www.sfgate.com/food/article/bay-area-grocery-store-eggs-20151937.php
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Today, Friday, TJ on Masonic SF was all out of eggs.
Ouch… Can you substitute something like “Egg Beaters”??
I only want real eggs. I didn’t need any from TJ today anyway since I bought 18 eggs at Safeway Wednesday.
Oh good… so you aren’t completely out.
I needed one egg for the meatloaf I made this week. I hesitated for a second, thought about it and used one.
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My amish egg dealer had a sign up today for the first time limiting customers to four dozen. Large dozens are still $5.
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For years I have been buying a flat of 30 large eggs at costco. Currently they are 8.50 can. Well last week when i opened them up they were all different sizes. Some weighed 50 grms and some 70. when I cracked them a few had double yolks. I should have taken them back but just couldnt face standing in retun line.
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Admittedly Hercule Poirot would have objected to the variance in size, but isn’t around 55g what a large egg should weigh? This sounds like you probably got total weight more than was advertised. (I suppose you might want large rather than extra large or jumbo for some reason. Me, I just cook 'em and eat 'em.)
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I’m hoping to try those miso meatballs this week.
I use panade or fresh breadcrumbs for meatballs and kababs, not sure what the crackers add (other than salt).
I made Korean meat patties (wanjajeon) last week with some tofu, and the egg was unnecessary because the tofu melts into and softens the mixture (can’t taste it) – 4oz tofu to 8oz meat or to your preference.
Ovenly’s eggless ccc recipe is my favorite even when eggs aren’t in crisis (less salt, and butter or browned butter does make it better if you don’t need it to be vegan:
Our family favorite banana bread from the Epi recipe works just fine substituting 1/4c yogurt for the 1 egg (add 1/2-1 tsp of baking powder).
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I buy them for baking mostly and majority of recipes call for large
if you switch over to weight equivalents, your problem is solved. My costco in Brooklyn had NO eggs yesterday. The week before I saw some of the commercial purchasers driving away with a literal van loads of eggs when entering An hour later, I saw that they werent letting a lady buy 3 containers. Obviously they are struggling with supply. Im having to resort to my local supermarket where the best deals are on jumbos. I guess people are creatures of habit and dont want to adjust their buying to get a bargain.
Here is the USDA sizing regime from wikipedia - you must have noted quite variable sizes in egg boxes before - its because the sizing is done based on weight of a dozen eggs, which recognizes some individual variation. More realistic for someone baking or cooking at scale than the home baker with a recipe calling for 2 eggs!
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I made this into a meatloaf, adding sesame oil, grated ginger, and carrots, shallot, and white pepper, and subbing breadcrumbs and TJ’s onion salt for the crackers. Topped with teriyaki glaze. It was a hit! I do think an egg (and adjusting the panade accordingly) would give it slightly less pasty texture.
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Eggs usually make my meatloaf mixture runnier than I want when I’ve added vegetables into it. Same thing happened with the wanjajeon I made last week. Migth have been firmer without the egg. Weird.
