On Sat, 01 Jul 2006 09:44:24 -0500, Michel Boucher wrote:

> Actually, I haven't gotten around to this yet (I know some of you are
> heartbroken to read this) but I have been thinking about it and it
> occurs to me that if one were to heat up (or possibly just warm up) the
> egg/cheese mixture in a bain-marie then add hot noodles to that inside
> the pot, it might bypass the problem caused by cooling noodles/cold
> sauce...

Too much trouble when it works perfectly the other way.

> You wouldn't need to put all the noodles, just enough for the
> sauce to take, then add the rest afterwards.
>
Why do you want to add some noodles now and more later? This is a
dish to mix up and serve immediately.


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.