<font color=blue>eggs have to age a bit before they can be hard boiled</font color=blue>
GlennT, I'll bet a lot of city folks don't know that, since they probably never bought any eggs in the grocery store that were fresh enough for them to notice the difference./w3tcompact/icons/laugh.gif And if they did get fresh ones, they'd just think the same thing your neighbor thought; something wrong with those eggs./w3tcompact/icons/laugh.gif
<font color=blue>soft shell egg</font color=blue>
Al, it's been a few years since I've seen one of those; come to think of it, I haven't seen a double yolked egg in awhile either.
<font color=blue>chopped the chicken's head off with a hatchet</font color=blue>
Hmm, I've done that, but the chicken may move at the wrong time and you might miss. Never shot any chickens, but I guess that works, too. And I've seen my grandmother wring a chicken's neck. But we always just used a short (foot and half long or so) piece of pipe or a very stout stick (like an old hoe handle); held the chicken by both legs, let it down so its neck touched the ground, lay the stick across its neck, quickly step on both ends of the stick or pipe, and almost at the same time, pull up on the legs; pulls the head off in a fraction of a second, then toss the chicken out in front of you almost in the same motion so you don't get bloody when it starts flopping around.
And we never skinned a chicken; it was the hot water dip, pluck the feathers, singe the chicken over an open flame to remove the fine hairs (or whatever you called those things that were too small to call a feather or get hold of to pull out)./w3tcompact/icons/laugh.gif Then cut open the rear end to remove the entrails (the gizzard is still my favorite part of the chicken/w3tcompact/icons/laugh.gif).