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The Cook

On Mon, 29 Dec 2014 10:11:13 -0400, wrote:

>On Sun, 28 Dec 2014 18:59:05 -0500, Doris Night
> wrote:
>
>>On Sun, 28 Dec 2014 12:59:20 -0800, sf > wrote:
>>
>>>On Sun, 28 Dec 2014 14:40:09 -0500, Doris Night
> wrote:
>>>
>>>> I absolutely *love* Pavlova. What's not to like about gooey meringue
>>>> shells,
>>>
>>>Just the description sent a shiver up my spine and turned my stomach
>>>into a knot. Gooey egg white? Ugh. I can't stand French macaroons
>>>either but at least that egg white is cooked all the way through.
>>
>>Maybe "gooey" wasn't the best choice of words. :-) You have to bake
>>the meringue for quite a long time at a low temp, and it should turn
>>out a bit like marshmallow.
>>
>>I won't eat egg whites that aren't cooked all the way through, either.
>>That pretty much rules out poached, boiled, or scrambled eggs that
>>somebody else cooks for me. (Except my husband. He has boiled eggs
>>down to an art form.)
>>
>>Doris
>
>I have been cooking boiled eggs with the method mentioned here (I
>think) half an inch boiling water, add eggs, put lid on. Continue
>boiling six minutes. Drain water, let cold tap run over them for 30
>seconds then serve.
>
>I am using extra large eggs and like them soft boiled but with white
>set, this does it perfectly every time. After I first tried it I had
>a boiled egg for lunch for about a week it was such a novelty
>
>As to the meringues, for somebody who doesn't eat them and never tried
>them or made them, I find sfs comments ludicrous. My baby grandson
>was home for Xmas and I made him dozens of little meringues, one of
>his favourite things, I find I don't need sf's blessing on what I
>make!!

I sometimes end up with extra egg whites and I make meringues from
them. I use the Betty Crocker recipe from the 1960s cookbook. I love
them.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)