On Sun, 26 Apr 2009 15:03:55 -0500, Omelet wrote:

> In article >,
> sf > wrote:
>
>> On Sun, 26 Apr 2009 08:09:34 -0700, Serene Vannoy
>> > wrote:
>>
>>>If the white of an egg is even slightly undercooked, the whole thing
>>>grosses out James,
>>
>> I thought I was the only one! I like my yolks runny, but those whites
>> had better be set (otherwise there's that gross blue snot to make me
>> gag) and the only good souffle is one that's cooked all the way
>> through.
>
> That's why I make basted eggs. Only takes a couple of minutes and works
> 100% of the time for me.

but doesn't the basted method imply that you're cooking at a pretty high
temp (for the butter/bacon fat to be that hot)? i usually err on the low
side.

your pal,
blake