[Magdalen] Martha Cooks.

[Jay Weigel]

S/O cannot abide the smell of fried eggs so I only have them when he's not
home, if then. He doesn't seem to have a problem with scrambled eggs or
omelets, but he rarely if ever eats eggs unless they are in something. I
like them most ways but only on occasion. Every once in awhile I get a
craving for bibimbap and bring some home from a food truck in Harrisonburg
that's run by the son of one of the artists in our galley. S/O thinks I'm
nuts. (Bibimbap, for the uninitiate, is a rice bowl with veggies and other
things, topped off by a fried egg)

On Fri, Jul 17, 2015 at 5:37 PM, Lynn Ronkainen <houstonklr at gmail.com>
wrote:

> 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
>>
>
>