Hatching devilled egg chicks recipe

Hatching devilled egg chicks recipe

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Hatching devilled egg chicks really are the only things you need this Easter. Super easy to make, always tasty and the perfect serving for the family gathering.

1 person made this

IngredientsMakes: 4 chicks

  • 4 hard boiled eggs
  • 1 hefty tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  • chilli flakes (optional)
  • 8 peppercorns
  • 4 mini beaks made from carrot/red pepper

MethodPrep:20min ›Ready in:20min

  1. Make a small horizontal slice along the largest end of the egg, enabling it to stand by itself but still contain the yolk inside. Carefully slice off the top of the egg in a 'shell-like' pattern, about 2/3 of the way from the bottom.
  2. Scoop out the yolk and place in a bowl with your mayo, mustard, salt and pepper and beat with a fork until smooth. Be careful as the egg white will be fragile.
  3. Place the mixture into a pipping bag and squeeze into the base of one your egg white bases. You can also just use a spoon (like I did), just looks a little more 'rugged' shall we say. Place two peppercorns for the eyes and cut a tiny chunk of carrot/red pepper for the nose. Place other half of egg white (the hat) on top.
  4. Garnish as you wish! I made a base out of toast strips to keep the egg secure (photo beside) and surrounded with fresh garden salad and chilli flakes.

See it on my blog

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Deviled Easter Egg Chicks Deviled Egg Recipe

Here are the success secrets for making this great deviled egg recipe for the Easter holiday …or for any springtime brunch, lunch or family gathering.

  • Hard boil eggs and peel
  • Here’s a “Make Life Special” Extra : If you would like to have the chicks different colors , dip the peeled eggs into a mixture of 1/2 cup water and some food coloring. Immerse the eggs, one at a time, into the dye mixture for a few seconds or until the desired color is reached. Dry each colored egg on a paper towel.
  • If you want the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You don’t have to do this step if you want to nestle the chicks on a plate with “grass” made from shredded lettuce or spinach as shown in the photo.
  • With a sharp knife, cut the top third off each egg and remove the yolk. Mash the yolks in a bowl and make your favorite deviled egg recipe.
  • Refill the larger bottom portion of each egg ( using a small spoon or a small zip lock bag with a corner snipped off). Mound the the top of the filling and cap with the top egg portions.
  • Add a tiny triangle of carrot to each egg for the beak. Use bits of black olives or capers for the eyes.
  • You can also insert a sprig of fresh dill into the top cap for a tuft of feathers, if desired.
  • Chill at least 30 minutes before serving.

These are absolutely adorable deviled eggs….Remember, “Let’s make life special by sharing great food with our family and friends….Enjoy!”

How to freeze whole chicken eggs.

Freezing chicken eggs isn't difficult. You can use an ordinary freezer container and add as many eggs as you like in one solid block. That's not very convenient when it comes to thawing and using, though.

A more convenient way is to store as separate eggs. That way, when you come to defrost them you know exactly how much frozen solution equals one egg.

Don't use an electric whisk or even a hand beater for this.

Start with just one egg. Break it into a cup and, with a fork, very gently򠯪t the white and yolk together until they're combined.

If you beat it any harder you'll add too much air, which will make it rubbery when you use it later.

Now pour into an ice cube tray. Be careful of the white - the chalazae (the stringy bit) tends to pour quickly and can overflow.

Make a note of how many cubes equals one chicken egg. Once you've done that, combine as many as you want, fill up the ice cube tray and freeze.

When frozen, empty the cubes into a freezer bag and label, making clear how many cubes equal one egg. Put back into the freezer and you're done!

Lots of lovely chicken eggs to use during those less productive winter months!

Deviled Egg Recipe August 12, 2013 9:56 AM Subscribe

"A bit of crème fraîche, a tablespoon of Champagne vinegar, and flaky sea salt along with a sprinkle of chopped chives and chervil are the unexpected but absolutely spot on ingredients that make for some of our most often craved deviled eggs." The drizzle of olive oil (I believe they use Olave) and sprinkles of sea salt (Maldon) at the end is key.

Ana Sortun's Deviled Eggs with Tuna and Black Olives from Oleana - make sure you can get a hold of very fresh tuna, that's what makes these great, alongside the homemade mayo.

Blue Smoke's deviled eggs - the use of BBQ dry rub is what makes this version excellent
posted by kathryn at 10:09 AM on August 12, 2013 [8 favorites]

Sometimes, life calls for good recipes, and sometimes it calls for showmanship.

Instead of filling the centers with any old glop, try constructing something in there. My first idea is to layer bacon and layers of a more traditional deviled egg filling. So you'd put a smear of filling, a tiny piece of bacon, another smear, a slightly larger piece of bacon, and so on.

In another direction, you could take your inspiration from sushi rolls and create something that stand out of the center like the end of a roll is often presented. Strips of pickled carrot and daikon with radish sprouts, cemented in with a wasabi/yolk concoction. YES!

OK, now I need to have a showoff deviled egg competition.
posted by advicepig at 10:28 AM on August 12, 2013 [1 favorite]

The sweet pickle juice makes a huge difference*. Your egg can be beautiful and have a nest of micro-julienned carrot strips with caviar in them, but if your vinegar balance is off the egg is a bust. I do also like worcestershire sauce, but just a drop or that's all you can taste.

*Or if you're using another vinegar, sugar. I can't say how much, but it needs a little sweet.
posted by Lyn Never at 10:39 AM on August 12, 2013 [1 favorite]

I'm pretty sure I found this bacon-cheddar-onion devilled egg recipe on mefi! I think I also added just a touch of garlic powder to it. Anyway, they're real good and terrifyingly addictive.

I make devilled eggs a lot, and last summer I went to a barbecue where I brought 4 kinds:

-Standard devilled eggs, just a bit of mayo/mustard/salt/pepper
-curried devilled eggs
-The bacon/cheddar/onion ones I mention above
-April Bloomfield's recipe, linked above by kathryn

All were well-received, but the bacon/cheddar ones disappeared the quickest. Because their taste is so strong and salty, they may have the edge in a contest where people are judging a whole bunch of different kinds, as these over-the-top-tasting ones will stand out as the most "flavorful".

The Bloomfield deviled eggs are a little tart for my liking, likely due to the amount of champagne vinegar. But still good!

I prefer spoon-filled devilled eggs to frosting-bag piped-in filling maybe the tiny air spaces in the roughly-filled eggs help transfer flavor in the mouth better? I also just think they look prettier when they're filled in that rustic way more foodlike, less sculptural. But! I know that others disagree with me on that front, so it's a bit of a tossup as far as that aspect of presentation goes.

Also, on the presentation tip: I like to sprinkle over a bit of black pepper and a bit of paprika, to break up the samey-looking white-and-yellow palette. If I'm feeling particularly fancy, I'll stick a single parsley leaf or a wee sprig of dill on each egg as a little edible garnish. This might also give you the edge, as the judges might be like, "oh yeah, that one with the little green fleck on it"

Good luck! Let us know which one you make!
posted by Greg Nog at 11:50 AM on August 12, 2013 [3 favorites]

What I like putting in the mix is finely minced cornichons and garnish with a small pimento-stuffed green olive. The cornichons give a nice tart cunch and the olive adds the salt.

Last time we made them for easter, we used pieces of black olive for eyes and carrot or red pepper for beaks and cut the eggs open across the narrow axis not the long axis and filled them so they looked like chicks hatching.
posted by plinth at 12:44 PM on August 12, 2013

Egg yolks, mayo, dijon mustard, celery seed (easier to mash than actual celery), eensy diced green onion, sweet relish, worcestershire sauce, Louisiana hot sauce, salt pepper. Chives, fresh parsley and paprika for decoration (and taste).

Mash the egg yolks with mayo, mustard, celery seeds, onion, relish etc. You don't want it soupy, you want it firm, but not crumbly.

Pipe into the egg whites. It looks pretty. Chop very finely the garnish and sprinkle it on top of the eggs, finish with a dash of paprika. A slice of pimento stuffed olive is nice too.

If there are any left over (doubtful) mash them up, egg salad!

I do these instead of regular hard boiled eggs at Passover and they are nummy!
posted by Ruthless Bunny at 12:54 PM on August 12, 2013

You must make smoked devilled eggs!

Boil for the minimum time to hard boiled. Peel and place on oiled grate or oiled pan. Smoke for 20-30 min. in your smoker. Slice and devil.

Also: one would be wise to position oneself upwind from this contest.
posted by amanda at 1:41 PM on August 12, 2013

Another contest-specific thing: if the judges are gonna be eating a lot of heavy, strong-flavored stuff at one sitting, something light or refreshing or palate-cleansing can go over real well just because everyone's so grateful for a break. If everyone else is gonna be aiming for dense and rich and spicy and BACON and etcetera, the winning strategy might be to go super light and fresh.

Mind you, I'm not sure I know how to do that in this particular case. Some sort of light whipped airy thing instead of mashed-up yolk? Fresh cucumber or radish or something instead of pickles? Pickled ginger?

(Actually, combining this with the dessert strategy might be fun. If you replace the yolk with lemon sorbet, is it still a deviled egg? If you replace the white with meringue, is it still a deviled egg? Will the judges find these questions amusing, or will they start throwing things at you?)
posted by Now there are two. There are two _______. at 3:22 PM on August 12, 2013 [1 favorite]

My deviled eggs are amazing. No, really.

I pipe my filling in. My filling is processed in a Ninja blender, but I'm sure a Cuisinart would work as well.

Boil eggs on the verge of the sell by date properly. Place the yolks in the blender with:
Duke's Mayo
French's yellow mustard
Texas Pete Hot sauce
Quality horseradish
Mt. Olive sweet pickle relish

Dust with smoked hot Hungarian paprika.
Top with split green olives stuffed with pimentos.
Seriously, amazing.
posted by sara is disenchanted at 6:19 PM on August 12, 2013 [1 favorite]

People rave over my deviled eggs. I don't bother to pipe my filling, but I do sprinkle paprika on the stuffed egg and place a sliced green olive with a small piece of pimento in the center of the olive.

Boil eggs about 8 minutes (over boiling the eggs will cause a green/gray hue to the outside of the egg yoke)

Egg yoke
Dijon mustard
Chopped garlic (from the jar is fine)
Chopped green olives (I use the cheap salad olives in the jar, (separate the pimento strips for later use as garnish)

I can't tell you the amounts of each, I just wing it. Mayo to mustard ratio is about 3:1. You want the stuffing stiff, too much mayo will cause the stuffing to be too soft and will collapse on itself. Place a sliced green olive with a small piece of pimento in the center of the olive.

If you want to get really fancy. Instead of slicing the egg lengthwise, cut the egg in half (circumference). Slice enough off of the bottom of the egg cup to allow it to sit upright and not tip over. Then place your filling in the egg cup. Garnish as above.
posted by JujuB at 6:45 PM on August 12, 2013

Green Bean Salad with Clementines, Bulgur Wheat and Feta

Serve this veggie and grains salad to kick off your Easter holiday meal. Blanch green beans just until crisp-tender, then toss with juicy clementine segments, nutty bulgar wheat, and salty feta cheese, in a light and tangy Dijon-shallot vinaigrette dressing.

Can you Make Deviled Eggs In Advance?

Absolutely! You can even start by boiling your eggs up to a week in advance. Just store them in the fridge until you’re ready to start making the filling.

When it gets down to two days before serving your deviled eggs, start prepping. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on your serving dish tightly with plastic wrap and return to your refrigerator.

Then, mix the yolks with the rest of the filling ingredients, scoop into an airtight container and refrigerate.

When you’re ready to serve, simply scoop the filling with a spoon into your egg whites. If you stored them in a bag, just snip off the corner and pipe it directly in.

What To Do With Egg-cess Eggs?

This post contains affiliate links. For more information click here.

There is nothing we love more than collecting fresh eggs each morning and whipping up some egg inspired culinary delights! But what to do when you have more eggs that you can handle?

If your girls are egg-ceptional layers and you just simply cannot cook enough quiches and meringues, there are a number of other ways you can use your farm fresh eggs so they don’t go to waste- no devilled, fried or boiled eggs necessary!

Give them to friends

We don’t know anyone who wouldn’t be thrilled at receiving a bounty of farm fresh eggs! Pop them in an egg carton, tie together with a piece of twine for a rustic touch, and gift them to friends, family, work colleagues, neighbours- even strangers if you have that many! We’re sure they’ll remember this next time they have a plentiful supply of something!

Donate them

There’s nothing quite like the feeling of giving- so find a school, meals on wheels, soup kitchen or other needy cause that will be able to make use of some farm fresh eggs- they are sure to appreciate your generosity.

Give yourself a facial

No this is most definitely not a typo- eggs are a great skin saviour! Separate the egg white from the yolk, whisk the egg white until it is nice and frothy then using your hands, apply a layer to your face and neck. Leave this mixture on for 15 minutes then wash off with warm water. Egg whites tighten the skin, so will help reduce the look of fine lines and wrinkles- your backyard chickens the secret to eternal youth- who knew?

Make fertilizer

Eggshells are full of calcium, which helps to promote plant growth. So once you have whisked yourself up an egg white face mask, crush the eggshells and mix them in with your fertiliser to give your plants a welcome boost.

Treat your hair

Not only are eggs great for your skin, they are also a welcome treatment for your hair- giving it a much sought after protein hit. Just simply whisk an egg and run it through your hair with your fingers, massaging it into your scalp, before washing it out with warm water. This will moisturise and treat the hair and scalp leaving it luscious, clean and healthy. (It appears that the humble egg is quite the beauty staple!).

Get creative in the kitchen

We know this may the most obvious solution, but instead of the same old poached eggs or quiche lorraine, why not try some more daring egg recipes? Bake your eggs in an avocado for a filling, quick and nutritious lunch (http://whiteonricecouple.com/recipes/baked-eggs-avocado/). Or try your hand at a breakfast pizza (http://www.thekitchn.com/recipe-avocado-and-egg-breakfast-pizza-recipes-from-the-kitchn-185696). We’re sure your family will happily agree to be your taste testers!

It’s rare that a person will complain that they have too many fresh eggs, but next time your girls are laying galore and you have eggs coming out of your ears- be sure to refer to this article for some egg-spiration!

Having difficulty storing all your fresh produce? The Egg Skelter is a stylish, functional way to store all your excess eggs, and a great tool to keep track of which ones to eat first! When you need to use them, just take them from the front – and pop all new eggs onto the back of the queue!

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    Other than that, I never can resist egg salad. I add random things to mix up the recipe: chopped pimento, green olives, jalapeno, etc.

    This recipe is called Sausage & Egg Muffins but are more like muffin shaped frittatas. Gluten and dairy free.


    2 tablespoons coconut oil, divided

    ½ pound ground sausage, crumbled

    1 cup crimini mushrooms, diced

    1 medium bell pepper (any color), diced

    1. Preheat oven to 350 degrees F.
    2. Add one tablespoon of coconut oil to a medium skillet over medium heat. Add the sausage and cook for 5 minutes, breaking up any large chunks and stirring as needed.
    3. Add the onions and mushrooms and cook for an additional 3–5 minutes, until veggies are tender and sausage is browned.
    4. In a large bowl, whisk the eggs. Add the cooked sausage mixture, bell pepper, salt and pepper.
    5. Use the remaining tablespoon of coconut oil to grease a muffin pan. Pour the egg mixture into the muffin tins.
    6. Bake for 20 minutes, or until eggs are set. Remove from oven and let cool for 5 minutes. Transfer to a glass storage container and store in the refrigerator until eating.

    @shllnzl I would have never thought to home dehydrate eggs! Thanks for introducing me to the concept.

    To add to @BooneWyatt's comment. I have put hard boiled eggs in beet pickle juice for 18-24 hours and then used them for devilled eggs. So pretty.

    There's always angel food cake- but then you have to do something with all those yolks- or Lord Baltimore Cake- but then you have to do something with all those whites. Or you could make both cakes and enjoy your quarantine sugar-high.

    I used to make what I thought was huevos rancheros, but apparently the entire internet disagrees with me. I thought it was eggs poached in a spicy tomato sauce, something like this https://www.budgetbytes.com/salsa-poached-eggs-grits/ But everyone else says it's fried eggs on a tortilla with salsa. Oh well, that sounds good too.

    If you feel like something fancy, I can post my Easter pie- its a savory main dish, sort of like a spinach quiche, but spiffier.

    Here's my Grandma's egg custard pie

    1 tbs. melted oleo (I won't tell Grandma if you use butter instead)

    2 heaping tbs. white sugar.

    Beat together. Pour in a pie shell. Sprinkle cinnamon on top. Bake at 350 till center is done. I don't have Grandma's pie crust recipe.

    There are lots of custard based icecreams too I don't know if those use enough eggs to be worth your while.

    I've watched this video once and will watch it again later this week. She "water glasses" them but I don't remember how long they are good that way.

    Any bread recipe that has coconut flour will require a lot of eggs. Look up gluten free low carb bread recipes on the internet, banana & zucchini are my family’s favorites. I go through A lot of eggs that way, freeze the bread for later use. Coconut pancakes too will use a lot of eggs.

    I get the regular newsletter from NZ Eggs - here is the link to their recipes and ebooks :)

    Chiffon cakes are great for using up whole eggs and are great substitutes for angel food cake )

    We used a lot of eggs within a short time after I posted originally. We always use a couple eggs in homemade pudding, so we now double those. We made egg salad sandwiches (homemade mayo uses egg too), rührei (fluffy eggs with flour & more), scrambled eggs (24 eggs, just like that!), and many boiled eggs for hungry boys' snacks. This doesn't use a lot, but we made cookies too. I am thinking about pound cake & paska, which is Easter bread, depending on our whole grain flour availability. I plan to make eggs benedict soon too. I have looked through my egg cookbook & found 5 possible recipes that might appeal. Then, I will start to pour through the resources in this thread.

    Our egg bounty is about to take a short hiatus, due to some cold temperatures, highs below freezing & -25°C or so tonight. Normal temps and more eggs will resume just into/after the weekend.

    I used to make quiche using canned salmon. A family favourite. Just now I realised I donated the cookbook so have no recipe to share.

    When we have excess eggs a favourite is custard. Particularly pumpkin because it uses up pumpkin that there is usually lots of too.

    French toast is very good as well.

    Home made angel food cake calls for one Doz. egg whites then the yokes can be used for noodles, or wait til the next week and make a super sponge cake. don't have the recipes handy but will try to find them and post later.

    Here are those recipes. I got these from my Aunt Suzie (Suzanne) back in the late 60's.

    Angel Food Cake: 1 1/2 c. sifted cake flour 1/4 tsp. salt

    1/2 c. sifted granulated sugar 1 1/4 tsp. cream of tartar

    1 1/2 c. egg whites (12 eggs) 1 tsp. pure vanilla extract

    Measure sifted flour. Add the 1/2 cup sugar. sift together 4 times. Combine egg whites, salt, cream of tartar, and flavorings in a large bowl. Beat with sturdy beaters or mixer until moist, soft peaks form. Add rest of the sugar in 4 additions, beating until blended each time. Sift in flour mixture, a little at t time, folding in with a large spoon or whisk each time, turning bowl often. Pour batter into ungreased 10-inch tube pan. Bake at 375 degree for 35-40 minutes. Invert pan on a cake rack or over a large pop bottle and let cool. (this was back in the day when pop bottles where all glass. I have since used a glass ketchup bottle but those are not around any more either. time to get creatively safe.)

    Butter Sponge Cake: 2 c. sifted cake flour 1 c. scalded milk (we always used whole milk)

    2 tsp baking powder 12 egg yolks

    1/2 c. butter or margarine, melted 2 c. sugar

    2 tsp. lemon or orange extract 3/4 tsp. salt (or less)

    Sift together flour, baking powder and salt. Add melted butter and flavoring to scalded milk. Keep hot. Beat egg yolks until thick and lemon colored, 5-8 minutes. Gradually beat in sugar. Quickly add flour mixture stir just until blended. Gently stir or fold in the hot milk mixture. Pour into a greased 9 x 13-inch pan or two 9-inch round pans. Bake in a 350 degree oven for 35-40 minutes. Cool thoroughly and frost with Sea Foam Icing.


    “Hi Maria! I sent you a family before (May 2013) and our most recent family photo (December 2013). I have also included a picture of me at my highest weight (210 pounds) and a picture from 2 weeks ago. In July 2013, my husband thought he was having a heart attack and we went to the ER. It turned out to be acid reflux. The doctor said that he would probably have to stay on Prilosec for the rest of his life. I knew that couldn’t be true. There had to be other things we could do.

    I had always cooked and baked for our family from scratch and we ate healthy foods but obviously it was not working for us. As I was researching different wheat free and sugar free recipes, I found you. We cut out wheat as that was a trigger food for him and sugar. I dropped 7 pounds the very first week! He started to feel better and was dropping weight as well.

    We have changed our entire home to a grain free, sugar free home. Our oldest son came off medication for ADHD in January. He had been on it since 1st grade. He just turned 17 last Sunday. His acne has also improved from full blown break outs to 1 or 2 blemishes. Our middle son lost 8 pounds and we were not restricting his food. Our youngest has improved greatly in his behavior. We discovered that food dyes made him aggressive but now that we have eliminated sugar and grains, he is a different kid.

    As of January, I had lost 35 pounds but, I had stalled. I was not exercising. My husband had lost 45 pounds but, he had also stalled. I went to the doctor for a physical and they noted the weight loss. My blood work was amazing except my bad cholesterol was a little high which he told me would go down with exercise. I also talked to him about the supplements I had read about in Maria’s books. He told me the ones he recommended from the list for me and I started taking a probiotic, omega 3, vitamin D . . . The doctor has this awesome scale that tells you fat%, fat mass, muscle mass, water content. He lets me come in every other week to weigh in and see my progress. He also sent me to a trainer to get a baseline fitness assessment and I started working out with her. My husband and I joined a gym and I am working out at least 3 times a week. I never would have considered myself athletic before. I was always active but, not really into fitness. Now I miss it when I don’t exercise. I feel better when I do.

    Since January, I have lost 14.2 pounds of fat and gained 3 pounds of muscle. I have gone from 42% body fat to 36% body fat. I am still working and am not where I want or need to be yet. I have lost 2 inches off my neck! Who knew your neck could even lose 2 inches. I have lost 10 inches off my waist, 7 inches off my hips, 4 inches off each thigh and 3 inches off each arm. I am starting to see definition again that I haven’t seen since high school. My wedding ring is loose . . . it has never been loose. I am tempted to pull my wedding dress out of the basement and try it on. The other day, I tried on a pair of pants size small and they fit! I will never go back . . . ever. As of this morning, from my heaviest, I am down 51 pounds and my husband is too! Thank you! Kristi T.

    HEATH TIP: Wait 6 months after your weight has stabilized to get your cholesterol taken. When eat a keto-adapted diet, you lose weight by burning body fat rather than lean mass, like you do with low-fat diets. For example, if you are losing 1 pound of body fat every four days, that is 3500 calories worth of animal fat into your blood as triglycerides. If you get your blood drawn in the middle of your well-formulated keto-adapted weight loss journey, there’s a good chance that your numbers will look “bad” to your doctor. Triglycerides may be very high since your blood is now full of them because they are getting released from your fat cells.

    One staple that every cook should have in their fridge is Fish Sauce. It is a special ingredient that takes good food to amazing food. Fish Sauce, mushrooms and aged cheeses have something called “UMAMI.” Umami is a pleasant savory taste produced by />glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors it makes food delicious. Red Boat brand is traditionally fermented, not with wheat like most others. This bottle will last you a LONG time – you only use a few drops per dish, it’s strong stuff!

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    Thanks to all who posted. Here's the update (very late, but I came across the link to my thread I had saved).

    After a few weeks under baking 90-100 degree heat, our first killdeer chick hatched. We're happy to say it came out a runner. The mother killdeer really kicked her broken wing display into high gear every time we drove in and out, got the mail or took the garbage out. She was probably pretty annoyed with the frequency she had to 'deter' us from trying to 'get her baby'. I even took to driving through the yard to give her a break.

    Anyway, for about a week and a half she herded the little killdeer all over the yard to 'protect' it from our disturbance. No cats or other predators ever noticed them. The remaining two eggs didn't seem to be hatching and then, one morning, she and the baby were gone.

    She's been gone for over a month and the two eggs we assumed weren't viable, are still in the middle of our driveway. At least there's one more little killdeer out there running around.


    Thanks for the update. I'd call that successful. I'm amazed that she was able to keep her eggs safe in a driveway. It's hard enough keeping them safe in a secure nestbox! You should pat yourself on the back for a job well done. At least there is now one more Killdeer in the world. It always amazes me when Killdeer are successful since they lay their eggs on the ground. Why snakes, raccoons, squirrels or cats don't devour them is a mystery.


    My kildeer nesting was not succesful, they abandoned the eggs about three weeks into incubation. i believe the driveway gravel must've cooked the eggs during the 100 degree days we had. Really sad.

    Watch the video: Εκκόλαψη αυγών κότας σε κλωσσομηχανή από την αρχή ως το τέλος! (August 2022).