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Attention What are you having for dinner?

me203 said:
Expensive, indeed. Soon grocery stores will have loan applications by the egg case!
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Don't worry. If egg prices keep going up, soon they'll create an artificial egg substitute, at $1.99 a dozen or something like that, with a clever brand name like EGGS-CEPTIONAL!, made of artificial ingredients. They might even sell them in plastic eggs. They'll taste like crap, and won't cook quite right or behave quite right in recipes. But everyone will buy them because they'll save a hell of a lot of money.
 
Araucaria said:
Don't worry. If egg prices keep going up, soon they'll create an artificial egg substitute, at $1.99 a dozen or something like that, with a clever brand name like EGGS-CEPTIONAL!, made of artificial ingredients. They might even sell them in plastic eggs. They'll taste like crap, and won't cook quite right or behave quite right in recipes. But everyone will buy them because they'll save a hell of a lot of money.
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Could happen. There have been various egg substitutes--even years and years ago, I think I saw a box of "egg replacer" for baking in the health food department of one store. I think that was intended more for baking. Just Egg, which I remember getting some press a few years ago, is apparently more of a general replacement. I remember being curious about it, but it was too much $$$$. I just checked and the price locally looks only a bit more expensive than conventional eggs. In a few months, that may no longer be the case.
 
PalacePaul said:
You poor urbanites. We get eggs for free from my aunt in the countryside
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Years back, a neighbor was into chickens. I swear every time I saw her I was offered eggs. Then, there was the time I was offered chicken for the stew pot--but it would come alive, and I'd have to kill it and butcher it. Thanks, but no thanks.

PalacePaul said:
Tonight I'm having a potato omelette
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I remember my mother making some egg/potato thing sometimes. Not an omelette, but I'd guess somewhat related. Probably closer to a frittata, now that I think of it. I think she might ahve gotten the idea when she spent some time as a young woman in Europe.

I had a spell of omelette making when I was about 20--I think influenced by a Julia Child cookbook. But I never really got it to work quite right. I think one issue might have been our marginal stove. I switched to frittata, after reading an article about them, which seemed to work better for me--and made a fast, convenient meal.
 
Speaking of egg shortages, in WW2 Britain they were rationed. One fresh egg per person per week. Any more than that would have to be dried egg, imported from America. Fresh eggs would not have stayed fresh on the long journey on ships without refrigeration.
 
Dargelos said:
Speaking of egg shortages, in WW2 Britain they were rationed. One fresh egg per person per week. Any more than that would have to be dried egg, imported from America. Fresh eggs would not have stayed fresh on the long journey on ships without refrigeration.
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Well, I wouldn't want a fresh egg anyway. I prefer them to be well mannered. :lol:

Bad jokes (not like I tell any other kind) aside... I assume dried would have been good enough for many uses (e.g., baking).
 
With weather and transportation making it questionable if/when I can get to a grocery store again, I'm half wondering if I should just skip dinner in hopes of making the pantry last as long as possible...
 
Dried egg is good enough for most kinds of cooking but I hope that things do not get so desparate that you need to find that out.
 
Slow cooker marinated beef topside with carrots, turnips, tomato based gravy and steamed green vegies.
 
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