On Wednesday, September 28, 2016 at 5:47:55 PM UTC-4, Dave Smith wrote:
> On 2016-09-28 3:20 PM, Cindy Hamilton wrote:
> > On Wednesday, September 28, 2016 at 1:44:51 PM UTC-4, 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.
> >>
> >> Cheri
> >
> > Sure. Some people can say why, and I know why I don't like blue cheese
> > (or very many other cheeses). But I can't quite tell why I don't like
> > discrete egg yolks.
> >
> >
> The yolk is where all the flavour is in an egg. The yolk is what makes
> an omelet or scrambled eggs taste good. The yolk is what you break into
> to get good flavour in poached, soft boiled or fried eggs. I don't know
> if you got turned off by eggs with runny yolks or if they were too well
> done. Personally, an overcooked yolk ruins an egg for me.

Well, there you have it. I'm not especially fond of eggs, but they
are a quick and convenient source of protein. Perhaps it's the
flavor of the yolks. I never eat poached or soft-boiled eggs,
and I often throw away the yolks of hard-boiled eggs. They're
ok on a chef's salad (for example), where they tend to break
up, mix with the dressing, and almost disappear.

Cindy Hamilton