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0.3% of US GDP in one image
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That’s over $24 of eggs for most of the US lol
Roundabout 40 eggs in this pic… Roughly 8 to 10 Euro in Germany, depending on quality of life of the hens.
Cries in Seattle… That many eggs would be about $30-40 usd for me depending which store I went to
they accept installments don’t they
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Jesus I wasn’t being serious I’m sorry
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Not sure how close it is for you but T&T in bellevue sells eggs from wilcox farms, a local farm. They’re about 18 for $6.50 which is probably the best price I’ve found anywhere here.
I don’t have a car it’s like an hour bike ride. Might be worth it anyway stay in shape while getting eggs lol
Apparently lemm.ee does not allow high-res photos oops. I’d say it’s only really worth it if you like asian food, that way you can stock up on a lot. It’s probably on par for asian supermarket with the big uwajimaya in chinatown. There’s technically a mall in factoria as well but it’s mildly empty
“If my boy says he can eat 40 eggs, he can eat 40 eggs!”
I’m in Canada. I made one of those today just to wear it as a hat while I shat on a picture of Trump.
As is (the new) tradition.
My neighbors have chickens and share eggs. I eat like a king everyday.
At last, a biblically accurate angel we can enjoy. Jesus! Pass me the bread already
And tomorrow, Trump will be using this as an example of Ukraine aid stealing resources from Americans.
Is McDonald’s still serving the Egg McMuffin in most locations around the US?
now i just beed a big piece of toast
Yet another reason I’m glad I am disgusted by the taste and smell of eggs
How about a cake though? Them shits are delicious and require eggs. At least the good ones.
Yeah eggs cook into things well. But just on their own I’ve always been a hater.
Low tolerance for sulfur? How do you feel about Brussels Sprouts?
I think it’s a little bit the sulphur but more about that rubbery texture. I don’t love Brussels sprouts either but if roasted or fried they can be good imo
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness
You can replace eggs with blood FYI
With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
What kinda blood? Cow? Goat? Human? Chicken? Cornish Game Hen (aka. Pigeon)?
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omg i want to eat that so bad
I had a poached egg on Sunday. I’ll never financially recover, but it was worth it
