That does look nasty.

Post #215,034 by admin 7/15/05 5:06:27 PM Reply	That does look nasty. I can't stand runny yolks. In fact, if the yolk isn't scrambled or otherwise integrated with the white, then I consider it to be teh nasty. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #215,069 by pwhysall 7/15/05 7:03:16 PM Reply	Lunacy! Heresy! Burn him! If the egg yolk isn't runny, then it's overcooked. And what do you dip your bread in, otherwise? Weirdos, the lot of ye. Peter [link\|http://www.ubuntulinux.org\|Ubuntu Linux] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes!
Post #215,071 by ChrisR 7/15/05 7:10:12 PM Reply	Don't like runny eggs either. I like my eggs... ...to become fully formed - with wings and drum sticks and breasts...
Post #215,078 by ben_tilly 7/15/05 8:05:30 PM Reply	Most particularly like the breasts. Though I must admit to a particular fondness for legs. Cheers, Ben I have come to believe that idealism without discipline is a quick road to disaster, while discipline without idealism is pointless. -- Aaron Ward (my brother)
Post #215,073 by boxley 7/15/05 7:11:57 PM Reply	dip your bread? I like clipping the white carefully around the yolk then without displaceing the membrane sliding it all in and masticate. Best part of the egg unless it is cooked hard. thanx, bill Just call me Mr. Lynch \\ Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 49 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #215,079 by ben_tilly 7/15/05 8:06:58 PM Reply	And now we have the question of how to EAT poached eggs I like slipping a piece of butter into the yolk, letting it melt, then cutting up and eating. Cheers, Ben I have come to believe that idealism without discipline is a quick road to disaster, while discipline without idealism is pointless. -- Aaron Ward (my brother)
Post #215,084 by imqwerky 7/15/05 8:29:10 PM Reply	We grew up calling them Dippy Eggs! One funny story was when we were visiting some friends and they had prepared a fine breakfast. My sister was running about and didn't realize it was time to come to the table and my father yelled at her, "G*d Dammit, come sit down and eat your Dippy Eggs!" We all fell over each other at the ridiculousness of the command, even our hosts. Great family memory :) Peace, Amy "Life's journey is not to arrive at the grave safely in a well-preserved body, but, rather to skid in sideways totally worn out shouting 'Heilige Sheisse, what a ride!'" .
Post #215,087 by Another Scott 7/15/05 9:12:33 PM Reply	Bread? Surely you realize that the only way to eat eggs is with properly buttered toast. Preferably made from fresh bread. The eggs will have a firm white and a warm, runny yolk. The toast will gently violate the yolk membrane and become coated with the warm, golden elixir. :-) Poached eggs will do, but properly fried eggs are better IMO. Cheers, Scott.
Post #215,088 by broomberg 7/15/05 9:39:09 PM Reply	Finally a sane comment Pre break the eggs into a bowl to make sure you don't accidently break the yolk and have to start over. Sprinkle a bit of real salt in, not that iodine crap. You need a large enough pan that the eggs can spread out without their white edges hitting the side. Next, you need it hot. Drop a nice chunk of real butter in it. It should be hot enough that the butter sizzles and has a hint of turning brown. This is the moment you press the bread toaster lever down so the toast is timed correctly. Pour the eggs in. The time between pressing the level and pouring the eggs has to be carefully calculated so the toast finished at the same time as the eggs. The eggs should sizzle, the edges turning a see-through golden brown. The eggs are ALMOST done very quickly. You do not want it long enough to harden the yolk. But there is still some runny white. Put a lid on the pan, just long enough for the white covering the yolk to turn opaque. The toast should have finished, and you should have had some pre-softened butter to quickly spread. Note: NEVER USE MARGARINE ON TOAST. It melts into water and makes soggy bread. Real butter melts into a yummy grease slick while leaving crisp bread. Tilt the pan to slide the eggs onto a plate. If there is any browned egg white, scrape it off and toss onto the plate. Don't waste any. Put a slice of toast on each side. Dip the toast into the yolk, smearing it across the whites, and use a fork to cut pieces of the white to pile on top of the toast. MmmmmmMMMmmmmmm.
Post #215,109 by pwhysall 7/16/05 2:41:30 AM Reply	s/Margarine/Low Fat Spread/ Margarine is 100% grease, just like butter :-) Peter [link\|http://www.ubuntulinux.org\|Ubuntu Linux] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes!
Post #215,114 by boxley 7/16/05 3:04:13 AM Reply	nasty my precious, puts nasty tasting axel grease on my buns Just call me Mr. Lynch \\ Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 49 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #215,116 by pwhysall 7/16/05 3:30:07 AM Reply	I don't want to know about your buns... Peter [link\|http://www.ubuntulinux.org\|Ubuntu Linux] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes!
Post #215,119 by Ashton 7/16/05 4:40:11 AM Reply	Margarine - unfit for homo-sap consumption. Worse'n Olestra\ufffd
Post #215,129 by Andrew Grygus 7/16/05 11:07:14 AM 7/16/05 11:15:11 AM Reply	Yes, margarine was originally made from pig fat . . . . but later came to be made from "healthier" partially hydrogenated vegetable oils, a concotion now suspected of being far more dangerous to human health than pig fat. The softening consistency of margarine is not the same as butter so its performance on toast will be somewhat different. Butter contains a significant amount of milk solids which margarine lacks. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus July 16, 2005, 11:15:11 AM EDT Expand All History

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