[Magdalen] Martha Cooks.

[Lynn Ronkainen]

proper fried eggs? scrambled for me, LOL

Lynn, lover of a perfect poached (in water) egg on whole grain toast or a 
soft boiled egg, cut in half and scooped into a small dish - yolk completely 
runny, white firm (shaken not stirred... no another conversation : )

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck
 "Either Freedom for all or stop talking about Freedom at all" from a talk 
by Richard Rohr

--------------------------------------------------
From: "Christopher Hart" <cervus51 at gmail.com>
Sent: Friday, July 17, 2015 2:48 PM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Martha Cooks.

> 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
>
> List Mail Address: cervus51 at gmail.com
> Personal Mail: cervus at veritasliberat.net
> Twitter: @cervus51