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Egg-$tra for egg$

 
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PostPosted: Thu 14 Oct, 2004 11:52 am    Post subject: Egg-$tra for egg$ Reply with quote

originally posted by J Michael on Aug 27, 04 - 1:37 PM

Just a note on the current ban on hens eggs here in Singapore as 70% of eggs are imported from across the causeway. There is not a single normal hen-egg for sale in the wet markets. The ones available at the supermarket allows one to buy a tray of 12 eggs only on receipt of $10 worth of purchases. News that we will be importing some eggs from Australia but they will cost $4.80 a tray of 12. So, have to put off cooking/baking with eggs for awhile until the situation improves. The zoo is also not taking chances on their exhibits of chickens and birds and some have been culled. Sigh! It's the bird flue across the causeway!


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PostPosted: Thu 14 Oct, 2004 11:52 am    Post subject: Re: Egg-$tra for egg$ Reply with quote

originally posted by MEF on Aug 27, 04 - 5:00 PM

Who needs eggs? And what is a "wet market"?


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PostPosted: Thu 14 Oct, 2004 11:53 am    Post subject: Re: Egg-$tra for egg$ Reply with quote

originally posted by J Michael on Aug 27, 04 - 11:49 PM

MEF, pardon me, should have been more specific. Being multi racial, there are still very many here that enjoy 2 half-boiled eggs (where boiling water is poured over the eggs for a couple of mins or so,)cracked and served in a small plate with light/dark soy and a dash of pepper and 2 slices of toast bread with butter/kaya (kaya is a custard made of coconut milk/eggs/sugar/pinch of salt/a little pandan juice for the characteristic green colouring, boiled for sometime and then steamed and used like jam) and a cup of coffee/tea, usually in the mornings and some I know, even in the evenings.

Then there are those that use eggs in noodle dishes, whether soupy or fried, fried rice and other dishes, and there are those, like myself, that use a tray of 10 eggs in about 3 weeks, for baking or cooking.

A wet market here was actually a market that sold dry goods, produce and live poultry in cages and the customer could just ask for a certain weight or type, as there are chickens for herbal tonic soups (black chicken (Silkys), spring chickens and hens and ducks, besides vege, fresh noodles, dried goods, like mushrooms, vermicelli and the like. The sellers would then slaughter the poultry on the spot and hence the name "wet market" (there would be poultry blood and water on the floor, of course these stalls would be in a corner of the market, away from the other produce). Some years ago, the government then called for chillers to be used and then the slaughter of these poultry was then done at the abbatoirs for health & safety reasons, like the bird flue. The wet markets are normally open from 6am till about 12.30 but a select few (the one in Little India) is open till the evenings around 5.30pm as the office workers often do their last minute shopping after office hours, as they live just around the corner from this particular market in Little India.

These markets are still around every public housing estate here, minus the slaughter of live poultry but we still refer to them as wet markets, simply because the floors are still wet with water because of the fish and other foodstuff that require pails of water to be around for washing and things like that. There are also modern super/hyper-markets everywhere but these wet markets are still a better deal as the produce are still fresher than that which we can get in the supermarkets and costs much less, too. There was once a cooking show hosted by Martin Yan, which featured an Asian vege produce market in Toronto and that's just about what a wet market here looks like.

Latest news is that if all goes well and there are no new cases of bird flue, egg supply could be resumed by Sept 12. Hope the explanation is clear enough.


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PostPosted: Thu 14 Oct, 2004 11:53 am    Post subject: Re: Re: Egg-$tra for egg$ Reply with quote

originally posted by MEF on Aug 28, 04 - 2:53 PM

That's fresh food when it'd slaughtered right at your doorstep! Thanks for you very interesing explanation.


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PostPosted: Thu 14 Oct, 2004 11:54 am    Post subject: Wet/super/hyper-markets Reply with quote

originally posted by J Michael on Aug 29, 04 - 1:01 AM

On a lighter side, as it is, kids come into the world with their eyes "wide open" with the kind of technology that we now have, one grandmother asked aloud (probably to the child's mother), if she knew where she could buy some fresh chickens and the answer came immediately from the little girl, "from the supermarket". Of course the grandmother was referring to live but freshly slaughtered ones, which we can buy from across the causeway. These days the kindergarten kids have outings to these wet markets just so they know "what is what" so to speak, minus the live poultry and for that, they have outings like once a year or so. It is interesting to watch these kids crowding around the crabs,live prawns and fish and their little hands getting a feel of everything they can get their hands on.


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PostPosted: Thu 14 Oct, 2004 11:54 am    Post subject: Re: Egg-$tra for egg$ Reply with quote

originally posted by J Michael on Sep 10, 04 - 10:58 AM

Was at the Little India wet market today and the price of 10 medium golden eggs from Australia were $6.50...and the frozen 1.2kg chicken was about the same price too...and at another dry goods store in another area, teeny-tiny fresh (local, says the shop man) eggs were going for $6.00...far too expensive, and because of this, the prices of fish have also escalated, and hopefully, the ban will be lifted by the end of the month, we hear from the market folk! We shall see!


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PostPosted: Thu 14 Oct, 2004 11:54 am    Post subject: Re: Egg-$tra for egg$ Reply with quote

originally posted by msh210 on Sep 12, 04 - 10:31 AM

Oddly, the 'store brand' of eggs in my local supermarket is cheaper (per egg) if you buy a carton of eight than if you buy a dozen; and cheaper by the dozen than by the eighteen. Any idea why this might be? It defies the usual rule for food.


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PostPosted: Thu 14 Oct, 2004 11:55 am    Post subject: Food counting rules Reply with quote

originally posted by CAM on Sep 26, 04 - 8:42 PM

MSH: what I don't understand is why a store would sell by 8 instead of by the dozen. It might make sense to move to metric and sell by tens. But 8?

(I realize that the USA is still not on the metric system so moving to 10s wouldn't make sense there.)


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PostPosted: Thu 14 Oct, 2004 11:56 am    Post subject: Re: Food counting rules Reply with quote

originally posted by msh210 on Oct 2, 04 - 10:43 PM

Quote:
what I don't understand is why a store would sell by 8 instead of by the dozen.


Beats me. The particular store I was referring to sells its store-brand eggs by the eight, twelve, and eighteen; I've also, elsewhere, seen them sold by the six. Don't know why any of those make sense, frankly, though I suppose twelve is traditional. Otoh, none of them doesn't make sense, I suppose; no other number (not even ten) makes more sense.


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PostPosted: Thu 14 Oct, 2004 11:56 am    Post subject: Re: Egg-$tra for egg$ Reply with quote

originally posted by J Michael on Oct 3, 04 - 10:00 PM

Helooooo... all! Pleased to say that the prices have dropped now to $2.80 to $3.00 for a tray of 10 eggs. Hopefully, it will go down to the old prices of $1.10 to $1.80. Also, the chickens haved rolled in, so to speak at an average hefty 2.2kg per bird and bought one on Saturday; made a chicken curry and it was good! The flesh was not tough and maybe because we did not have the taste of fresh chickens for 6 weeks, that it tasted much sweeter!


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