On May 8, 4:50*pm, TFM® > wrote:
> "dsi1" > wrote in message
>
> ...
>
> > Terry wrote:
>
> >> If memory serves, swirling is supposed to keep the egg together
> >> better. *The acid in lemon juice or vinegar more quickly denatures the
> >> proteins on the surface of the egg white, so the egg spreads out less.
> >> At least that's the theory.
>
> > That's what I vaguely remember. My guess is that the effect is minimal -
> > OTOH, I might not be using enough acid.
>
> 880 micrograms is optimal.

Jeez, dude. That's the kind of dose that could send a novice to the
nuthouse.
>
> What were we talking about?

Lemon juice. That's right, it was lemon juice.
>
> TFM®

--Bryan