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Cindy Hamilton[_2_] Cindy Hamilton[_2_] is offline
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Default Why soft boiled vs....? Was: Soft Boiled Egg Breakfast

On Thursday, September 29, 2016 at 9:48:47 AM UTC-4, Dave Smith wrote:
> On 2016-09-28 10:59 PM, sf wrote:
> > On Wed, 28 Sep 2016 10:43:57 -0700, "Cheri" >

>
> > 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 was surprised to hear someone say that hated meringue. My mother used
> to make them frequently and they were a common dessert with ice cream
> and chocolate sauce or thawed fruits. My wife likes my mother's
> meringues so much that she started making them, and they were better
> than my mother's. However, I have had meringues from bakeries and at
> catered affairs, and I quickly learned why some people don't like them.
> The perfectly formed and swirled commercial meringues are like sweetened
> styrofoam.


All meringue is sweetened styrofoam to me. I don't see the attraction.
It's air and sugar. I prefer more complexity.

Cindy Hamilton