Text 23493, 86 rader
Skriven 2012-04-08 20:49:18 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23403 av MICHAEL LOO (1:123/140)
Ärende: economy/ies 506
=======================
Hi Michael,

 RH> I like a roughly equal amount of yolk and white but am not too
 RH> particular. If the eggs are fried or scrambled, I like them more on
 RH> the firm side; I was raised on really runny ones.

 ML> I was raised on fairly firm ones, so I prefer fairly
 ML> runny ones.

Sounds like both of us like the opposite of what we were raised on.
Wonder if that's the norm or more common to like the way eggs were
cooked when you were young. Some time when I've nothing else to do, I
can research it.


 I note that in Germany they do their eggs
 ML> well-done (in France, usually they are on the runny side).

I never got to France; in Germany most of the time when we had eggs
(when away from home), they were either soft or hard boiled.


 RH> I've always liked scrambled or omelettes better than fried. One of my
 RH> favorite ways to eat fried is "egg in the eye"--get my egg and toast
 RH> in one. I used to hate the yolks on hard boiled but enjoy them more

 ML> I like scrambled or omelettes when they are "thick and
 ML> soft" as Brillat-Savarin suggests they should be. But for
 ML> me, soft is more important than thick.

"Eggs, cooked light and fluffy........." to quote from a Veggie Tales
episode....................


 RH> now. I guess part of it was that I'd eat the whole yolk at once when I
 RH> was a kid and it always seemed to be so dry with a side of gumminess.
 RH> Don't know when I started eating them with salt but I wasn't raised
 RH> that way; I suspect it was when I was in college.

 ML> I know that kind of egg. The yolk with a crumbly texture and a
 ML> gray-green tinge to the outside. When I first met the 3-minute
 ML> soft-boiled egg that was a revelation.

Those were good eggs! My first experience with them was at my cousin's
house in Mettmann, Germany in 1975. When we moved over there in 1986, I
got some inexpensive egg cups & spoons--still have a couple of them
around. I'd get better ones now if we were over there.

 ML> with the fact that yolks make me fart.
 RH> I've never noticed that effect. (G)

 ML> Seriously, for me.

I'm not questioning you,


 RH> I've not seen a major league game since before I went to college.

 ML> They're offering $8 specials for some of the Nationals games.
 ML> I won't go, though. To misquote what they used to say, first in
 ML> war, first in peace, and last in the National League.

I'm not sure what MIB team is the nearest to us, possibly the Nats or
the Braves, but it's pretty much a moot point right now.


 ML> I've had dishes that rely on the pasta water to cook the
 ML> vegetables: it seems to work only if you somewhat oversalt
 ML> the water.
 RH> OK, and you know we don't use much salt.

 ML> Yeah, which makes that kind of energy-saving veggie cooking
 ML> less sensible, as all the goodness of the greens is going to
 ML> leach straightaway into the water.

We steam them, eat them raw or or wilted.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)