[Magdalen] Martha Cooks.

[Christopher Hart]

Proper fried eggs​ = Whites Firm, Yolks Liquid. Preferably without any
brown edges either.

Getting them just right may be more of an art than a science.

On Fri, Jul 17, 2015 at 2:34 PM, Cantor03--- via Magdalen <
magdalen at herberthouse.org> wrote:

>
>
>
>
> I watch a fair number of the PBS "Create" programs, and always
> "Martha Cooks" and "Martha Bakes" (Martha Stewart).
>
> Once and awhile Martha lays aside her gourmet aprons, and has some  very
> simple programs.  A few weeks ago it was about cooking eggs.
>
> I noted that she recommended what I always do for hard boiled eggs.
> She recommends bringing the eggs and water to a rolling boil, and  then
> turning off the burner to let the eggs finish off in the hot water.   This
> way,
> that nasty green line around the yolk is avoided, and the eggs are
> perfect.
>
> I was, however, surprised at her recommendations for fried eggs.
> She loves that brown, crispy stuff around the edges and sometimes
> bottom of the eggs which to me means that the eggs have been dropped
> into an overheated pan.  I much prefer fried eggs placed into a  relatively
> cool pan, and then cooked as the heat is brought up.  There is no  crispy
> stuff with this method.  I like fried eggs with an oozy yolk:   not
> thoroughly
> cooked, but not completely runny, either.  OTOH, Martha likes them  all
> runny.
>
> I guess I can't agree with everything Martha does.
>
>
>
> David Strang.
>



-- 

Christopher Hart

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