On Wed, 28 Sep 2016 10:43:57 -0700, "Cheri" >
wrote:

>
> "Cindy Hamilton" > wrote in message
> news:44a03e0f-d301-4e3a-b018-
>
> > I can't quite tell you why the discrete yolk bothers me. It just
> > does. I'm not a child about it, though. My father-in-law made
> > Eggs Benedict the first time I overnighted at his house, and rather
>
> > Cindy Hamilton
>
> Hey, people have aversions to some things that others don't, very normal.
>
There are yolk people and there are whites people - I'm a yolk
person. When not cooked through, yolks are thick and rich, whites are
bland and slimy. I don't like hard whites, like meringue or French
Marcons either. The only way I like egg white that isn't combined
with yolk somehow is as angel food cake. Maybe someone can come up
with another way I'd like it, but I'm drawing a blank at the moment.


--
I love cooking with wine.
Sometimes I even put it in the food.