In article >,
Bob Muncie > wrote:

> Ed Pawlowski wrote:
> > "jmcquown" > wrote in message
> >> My mother adored soft boiled eggs but you're right, it is hard to cook
> >> them just so, solid whites with runny yolks.
> >>
> >> Jill
> >
> > Put the eggs in the water. Bring to a boil, turn off heat. Four minutes
> > --
> > perfect every time.
> >
> >
>
> So now I have a 4, 5, and 6 minute experiment to do after I buy the next
> dozen eggs.
>
> Life is good :-)
>
> Bob

Dunno about you babe, but I love to play around in the kitchen with
different cooking techniques. <g>

Been posting here since 1996 and have learned a LOT!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
sf > wrote:

> On Tue, 23 Jun 2009 16:35:00 -0500, Omelet >
> wrote:
>
> >IMO it's easier for me to water poach.
>
> I don't have my grandmother's poaching gene, so I can't make a decent
> poached egg. The whites go all over the place, no matter how fresh
> they are (and I mean direct from the chicken type fresh).
>
> However, I make a *******ized basted egg that I like. I start off as
> if I'm making a "fried" egg. I don't like *any* brown on my egg, so I
> use a fairly low heat... a few seconds after it hits the pan, I put in
> a small amount of water and cover. The resulting steam cooks the top
> like basting would, so I have a hybrid of fried and poached which I
> call "basted". Nobody at my house cares. They ask for basted, get
> what I make and like it.

See my later posts. <g> Your method is the one I learned from mom and
use the most frequently. I think the only difference is is that I do
start with a small amount of cooking oil. Most often one used now is
coconut.

Dad taught a short order cook in Louisianna to cook them that way many
moons ago. She referred to them as "blindfolded eggs". <lol>

That term has stuck in our house ever since.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:

> "Ed Pawlowski" > wrote:

>> When I eat fried eggs, I cut away and eat the white first. Then I
>> may dip bread in the yolk, or, I may just take that wonderfully
>> runny yolk in one bite. Oh, so good.
>
> You eat them the same way I do. <lol>
>
> I just love to munch an entire yolk by itself in one bite!

I eat the white first then put the yolk on my buttered toast.

Good thing I don't have eggs and toast for breakfast very often.
Or eat them in public. Heh.

nancy

In article >,
blake murphy > wrote:

> On Wed, 24 Jun 2009 00:02:50 -0700, Michael Siemon wrote:
>
> > In article >,
> > Bob Muncie > wrote:
> >>
> >> the only thing I think that wasn't mentioned, is if the egg was straigt
> >> out of the fridge, or been out for a while. I've gotten into the habit
> >> of having the eggs sit out for an hour or two if I know I'm going to
> >> cook them. Just seems I get better results.
> >>
> >> Thanks Ms. Wizard :-)
> >
> > Setting eggs out an hour or two before breakfast does not strike me
> > as a realistic option... It still takes some 10 minutes total for the
> > water to boil and the eggs to cook, so I often do fried eggs instead
> > just because it's a heck of a lot quicker! Scrambled is quicker still,
> > but not as much to my preference as soft-boiled or sunny-side up.
>
> oops, i didn't altogether catch 'an hour or two.' maybe half an hour or
> so.
>
> your pal,
> blake

OTOH, some of the other replies suggest to me that I might well just
leave out a couple of eggs overnight, to await the morning usage!

In article >,
Becca > wrote:

> Serene Vannoy wrote:
> > We keep our eggs in a bowl on the counter, except during the hottest
> > days of summer, and they've always been fine, plus we have the added
> > benefit of room-temperature eggs whenever we want them.
> >
> > Serene
>
>
> My mother has never refrigerated her eggs and she is now 80 yrs old. We
> go through a lot of eggs, some are refrigerated and some are not. If I
> am going to boil eggs, I leave them unrefrigerated for a couple of days,
> it makes them much easier to peel.
>
>
> Becca

Ditto here. I used to store eggs I planned to HATCH at room temp for up
to 10 days, turning them over daily prior to placing them in the
incubator.

I never had less than an 80% live hatch rate.

The reason I did that is that I wanted the chicks to come out all at
around the same date and I preferred to set at least 2 dozen or more.
The bantam hens took awhile to lay that many.

For hard boiling. I most often store them up to 5 days at room temp.

And I agree, it makes them one HELLuva lot easier to peel.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> Pan steam.

<snipped> I will try that one!

My better half is very fussy about his eggs. White set but very runny yolk.

I usually melt a little butter and crack the eggs in. Medium heat.

I cover the pan with a splatter guard and that seems to do the trick!

In article >,
ChattyCathy > wrote:

> sf wrote:
>
> >
> > I don't have my grandmother's poaching gene, so I can't make a decent
> > poached egg. The whites go all over the place, no matter how fresh
> > they are (and I mean direct from the chicken type fresh).
> >
>
> Ever thought about getting one those egg poaching pans? Something like
> these?
>
> http://www.nextag.com/egg-poaching-pan/compare-html
>
> I had one, gave it to my DS, now I could kick myself <g>

I have one of those. It holds 5.

I've not used it in years but am seriously considering dragging it down.
It's in the storage cupboard over the stove.

Mom only ever used it once or twice per year to make eggs benedict.

I'd have to experiment with the timing to see what I get from it. I know
where the cups are...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Rhonda Anderson > wrote:

> > I prefer eggs over medium, then cut up the white and mix with the
> > thick liquid yolk.
> >
>
> I like my fried eggs sunny side up - white just cooked, yolk runny. Put it
> on a piece of toast, break the yolk and add Worcestershire sauce.
>
> I also like poached eggs, scrambled and soft boiled. Soft boiled egg in an
> egg cup, cut off the top and eat with toast soldiers - childhood revisited
> :-)
>
> Organised a day off work today to do some things, and met up with my sister
> for brunch. I had scrambled eggs with feta, tomato and chives on toasted
> sourdough. Very nice - going to have to try that at home one weekend.
>
> --
> Rhonda Anderson
> Cranebrook, NSW, Australia

I just plain love eggs, fixed a number of ways... ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article > ,
Rhonda Anderson > wrote:

> I'm going to have to look through this and see if there are any recipes I'd
> like to make - I distinctly remember cooking from it as a child, but not
> sure what I made. Off to take a trip down memory lane :-)
>
> --
> Rhonda Anderson
> Cranebrook, NSW, Australia

Sounds like fun to me. :-) Be sure to post results!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
>
> > "Ed Pawlowski" > wrote:
>
> >> When I eat fried eggs, I cut away and eat the white first. Then I
> >> may dip bread in the yolk, or, I may just take that wonderfully
> >> runny yolk in one bite. Oh, so good.
> >
> > You eat them the same way I do. <lol>
> >
> > I just love to munch an entire yolk by itself in one bite!
>
> I eat the white first then put the yolk on my buttered toast.
>
> Good thing I don't have eggs and toast for breakfast very often.
> Or eat them in public. Heh.
>
> nancy

;-D

English muffins. More crannies for the yolk to soak in to!

Gods I miss bread sometimes...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > Pan steam.
>
> <snipped> I will try that one!
>
> My better half is very fussy about his eggs. White set but very runny yolk.
>
> I usually melt a little butter and crack the eggs in. Medium heat.
>
> I cover the pan with a splatter guard and that seems to do the trick!

Good luck O'!
I hope it works for you.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Rhonda Anderson wrote:
> Andy > wrote in :
>
>
>>
> They also have Eggs in Tomatoes - cut the top off a tomato and scoop
> out the middle. Crack an egg into the tomato, sprinkle with breadcrumbs and
> top with a bit of butter and bake. Sounds good.
>

I missed this till Om just posted. Since I love tomato with egg, this
sounds like a new girlfriend on the side I'd like to try :-)

Thanks for posting!

Bob

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> Pan steam.
>>
>> <snipped> I will try that one!
>>
>> My better half is very fussy about his eggs. White set but very
>> runny yolk.
>>
>> I usually melt a little butter and crack the eggs in. Medium heat.
>>
>> I cover the pan with a splatter guard and that seems to do the trick!
>
> Good luck O'!
> I hope it works for you.

I shall be giving it a try

sf wrote:
> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
> wrote:
>
>> Oh, and I used to love soft-boiled eggs on toast as
>> a kid. I don't think I ever had a fried egg, over easy or
>> any other way, until I was in my late teens.
>>
>> The trouble with soft-boiled eggs is that it's hard to get
>> them just right with the white all cooked and the yolk all
>> runny. Plus it's more work, or so it seems to me, than to
>> just fry them.
>
> I used to soft boil for 5 minutes, but hubby has been doing it for 6
> and the yolks are still completely runny. The whites are so cooked,
> you can actually remove the shell as if it's a hard boiled egg (just
> be more careful while doing it).

Well, maybe I'll give it another try one of these days soon.
Thanks,
Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:
> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
> wrote:
>
>> sf wrote:
>>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>>> wrote:
>>>
>>>> Oh, and I used to love soft-boiled eggs on toast as
>>>> a kid. I don't think I ever had a fried egg, over easy or
>>>> any other way, until I was in my late teens.
>>>>
>>>> The trouble with soft-boiled eggs is that it's hard to get
>>>> them just right with the white all cooked and the yolk all
>>>> runny. Plus it's more work, or so it seems to me, than to
>>>> just fry them.
>>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>>> and the yolks are still completely runny. The whites are so cooked,
>>> you can actually remove the shell as if it's a hard boiled egg (just
>>> be more careful while doing it).
>>>
>> Thanks sf for sharing... I am going to give the 6 minutes a try.
>>
> Thanks, but here's a word of caution: if I were you - I'd begin with 5
> min exactly. The shell should feel hot, then plunge it into very cold
> water to stop the cooking action and peel. See how it goes. If the
> white is too soft, then you can "up" the time. I only said it because
> your "boil" may be a bit higher than his *and* please remember we just
> got a new gas stove because the old electric (which made the perfect 6
> minute egg) had seen better days. We haven't made soft boiled eggs on
> this stove yet... so YMMV!

The stove shouldn't matter - boiling is boiling. But there
would be a difference for people living at very different
elevations - say Denver vs. Pittsburgh. Water boils at different
temps at different elevations above sea-level. (I wonder if that
applies below sea level as well - any body tried to boil water
at Badwater in Death Valley? Or what about under the sea? ;-))

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Ophelia" > wrote in message
...
> Omelet wrote:
>> Pan steam.
>
> <snipped> I will try that one!
>
> My better half is very fussy about his eggs. White set but very runny
> yolk.
>
> I usually melt a little butter and crack the eggs in. Medium heat.
>
> I cover the pan with a splatter guard and that seems to do the trick!
>

I just want alllll you bitches to know that you made me fry up two eggs at
three in the morning ... before retiring! I fried them crispy-edged whites
but slightly liquid in the middle, with a sprinkle of sharp cheddar and ate
them just like that!

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> Omelet wrote:
>>> Pan steam.
>>
>> <snipped> I will try that one!
>>
>> My better half is very fussy about his eggs. White set but very
>> runny yolk.
>>
>> I usually melt a little butter and crack the eggs in. Medium heat.
>>
>> I cover the pan with a splatter guard and that seems to do the trick!
>>
>
> I just want alllll you bitches to know that you made me fry up two
> eggs at three in the morning ... before retiring! I fried them crispy-
> edged whites but slightly liquid in the middle, with a sprinkle of
> sharp cheddar and ate them just like that!

Heh, serves you right for reading when you ought to be working <g>

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Ophelia" > wrote in message
>> ...
>>> Omelet wrote:
>>>> Pan steam.
>>>
>>> <snipped> I will try that one!
>>>
>>> My better half is very fussy about his eggs. White set but very
>>> runny yolk.
>>>
>>> I usually melt a little butter and crack the eggs in. Medium heat.
>>>
>>> I cover the pan with a splatter guard and that seems to do the trick!
>>>
>>
>> I just want alllll you bitches to know that you made me fry up two
>> eggs at three in the morning ... before retiring! I fried them crispy-
>> edged whites but slightly liquid in the middle, with a sprinkle of
>> sharp cheddar and ate them just like that!
>
> Heh, serves you right for reading when you ought to be working <g>
>

An excellent point.

Serene Vannoy > wrote:

>We keep our eggs in a bowl on the counter, except during the hottest
>days of summer, and they've always been fine, plus we have the added
>benefit of room-temperature eggs whenever we want them.

Is this reasonable even if you like poached eggs that are
not really cooked?

Steve

"Steve Pope" > wrote in message
...
> Serene Vannoy > wrote:
>
>>We keep our eggs in a bowl on the counter, except during the hottest
>>days of summer, and they've always been fine, plus we have the added
>>benefit of room-temperature eggs whenever we want them.
>
> Is this reasonable even if you like poached eggs that are
> not really cooked?

I am not sure what you mean by reasonable, but my eggs have always been left
out on the counter.
I have never had a bad egg from this practice.

In case you think I am a young, new cook, I had better point out that I am a
grandmother

Ophelia > wrote:

>"Steve Pope" > wrote in message

>> Serene Vannoy > wrote:

>>>We keep our eggs in a bowl on the counter, except during the hottest
>>>days of summer, and they've always been fine, plus we have the added
>>>benefit of room-temperature eggs whenever we want them.

>> Is this reasonable even if you like poached eggs that are
>> not really cooked?

>I am not sure what you mean by reasonable, but my eggs have always been left
>out on the counter.
>I have never had a bad egg from this practice.

Reasonable from the standpoint of the possibility of more
bacteria in the room-temperature egg than in the refrigerated
egg. (Same reason you refrigerate anything.)

I agree with cooking the room-temperature eggs.

Steve

On Wed, 24 Jun 2009 09:02:04 -0500, Andy > wrote:

>
>I remember one morning, my niece living with us somehow got the incentive
>to make my ex and myself breakfast. She made "toad in a hole" (?) I think
>it's called, with bacon. Cut a hole in the middle of a piece of buttered
>toast, tossed onto a hot pan and dropped an egg into the hole to cook. It
>came out really great and I said so. She walked on air the rest of the day.
>
>I'd never seen nor heard of such a meal!

My dad used to call them gashouse eggs. And no, it has nothing to do with flatulence.
A gashouse was a small neighborhood diner where they cooked on a gas range. Late1800 -
early 1900 era.

said...

> On Wed, 24 Jun 2009 09:02:04 -0500, Andy > wrote:
>
>>
>>I remember one morning, my niece living with us somehow got the
>>incentive to make my ex and myself breakfast. She made "toad in a hole"
>>(?) I think it's called, with bacon. Cut a hole in the middle of a piece
>>of buttered toast, tossed onto a hot pan and dropped an egg into the
>>hole to cook. It came out really great and I said so. She walked on air
>>the rest of the day.
>>
>>I'd never seen nor heard of such a meal!
>
> My dad used to call them gashouse eggs. And no, it has nothing to do
> with flatulence. A gashouse was a small neighborhood diner where they
> cooked on a gas range. Late1800 - early 1900 era.


KEWL!

Niece and ex hailed from Philadelphia. I'm a visitor turned citizen.

Nice that you have those ancient roots to your family!

Best,

Andy

"Steve Pope" > wrote in message
...
> Serene Vannoy > wrote:
>
>>We keep our eggs in a bowl on the counter, except during the hottest
>>days of summer, and they've always been fine, plus we have the added
>>benefit of room-temperature eggs whenever we want them.
>
> Is this reasonable even if you like poached eggs that are
> not really cooked?
>
>

Poached eggs are as cooked as any otherr, in fact they're typically more
cooked because it's easy to over poach.

"Ophelia" > wrote in message
...
>
> "Steve Pope" > wrote in message
> ...
>> Serene Vannoy > wrote:
>>
>>>We keep our eggs in a bowl on the counter, except during the hottest
>>>days of summer, and they've always been fine, plus we have the added
>>>benefit of room-temperature eggs whenever we want them.
>>
>> Is this reasonable even if you like poached eggs that are
>> not really cooked?
>
> I am not sure what you mean by reasonable, but my eggs have always been
> left out on the counter.
> I have never had a bad egg from this practice.
>
> In case you think I am a young, new cook, I had better point out that I am
> a grandmother

Being a grandmother in no way suggests one can a cook... and I know that you
can't.

On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:

> "Steve Pope" > wrote in message
> ...
>> Serene Vannoy > wrote:
>>
>>>We keep our eggs in a bowl on the counter, except during the hottest
>>>days of summer, and they've always been fine, plus we have the added
>>>benefit of room-temperature eggs whenever we want them.
>>
>> Is this reasonable even if you like poached eggs that are
>> not really cooked?
>
> I am not sure what you mean by reasonable, but my eggs have always been left
> out on the counter.
> I have never had a bad egg from this practice.
>
> In case you think I am a young, new cook, I had better point out that I am a
> grandmother

why, grandma, what big eyes you have!

your pal,
g.

blake murphy wrote:
> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>
>> "Steve Pope" > wrote in message
>> ...
>>> Serene Vannoy > wrote:
>>>
>>>> We keep our eggs in a bowl on the counter, except during the
>>>> hottest days of summer, and they've always been fine, plus we have
>>>> the added benefit of room-temperature eggs whenever we want them.
>>>
>>> Is this reasonable even if you like poached eggs that are
>>> not really cooked?
>>
>> I am not sure what you mean by reasonable, but my eggs have always
>> been left out on the counter.
>> I have never had a bad egg from this practice.
>>
>> In case you think I am a young, new cook, I had better point out
>> that I am a grandmother
>
> why, grandma, what big eyes you have!
>
> your pal,

Yers .. come closer dear boy, and see my big pointy
teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,

"Ophelia" > wrote in message
...
> blake murphy wrote:
>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>
>>> "Steve Pope" > wrote in message
>>> ...
>>>> Serene Vannoy > wrote:
>>>>
>>>>> We keep our eggs in a bowl on the counter, except during the
>>>>> hottest days of summer, and they've always been fine, plus we have
>>>>> the added benefit of room-temperature eggs whenever we want them.
>>>>
>>>> Is this reasonable even if you like poached eggs that are
>>>> not really cooked?
>>>
>>> I am not sure what you mean by reasonable, but my eggs have always
>>> been left out on the counter.
>>> I have never had a bad egg from this practice.
>>>
>>> In case you think I am a young, new cook, I had better point out
>>> that I am a grandmother
>>
>> why, grandma, what big eyes you have!
>>
>> your pal,
>
> Yers .. come closer dear boy, and see my big pointy
> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>
Please don't eat my sweetheart. :{

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> blake murphy wrote:
>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>
>>>> "Steve Pope" > wrote in message
>>>> ...
>>>>> Serene Vannoy > wrote:
>>>>>
>>>>>> We keep our eggs in a bowl on the counter, except during the
>>>>>> hottest days of summer, and they've always been fine, plus we
>>>>>> have the added benefit of room-temperature eggs whenever we want
>>>>>> them.
>>>>>
>>>>> Is this reasonable even if you like poached eggs that are
>>>>> not really cooked?
>>>>
>>>> I am not sure what you mean by reasonable, but my eggs have always
>>>> been left out on the counter.
>>>> I have never had a bad egg from this practice.
>>>>
>>>> In case you think I am a young, new cook, I had better point out
>>>> that I am a grandmother
>>>
>>> why, grandma, what big eyes you have!
>>>
>>> your pal,
>>
>> Yers .. come closer dear boy, and see my big pointy
>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>
> Please don't eat my sweetheart. :{

Ohhhh ok, if you insist! But only because it is you that is asking

"blake murphy" > wrote in message
...
> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>
>> "Steve Pope" > wrote in message
>> ...
>>> Serene Vannoy > wrote:
>>>
>>>>We keep our eggs in a bowl on the counter, except during the hottest
>>>>days of summer, and they've always been fine, plus we have the added
>>>>benefit of room-temperature eggs whenever we want them.
>>>
>>> Is this reasonable even if you like poached eggs that are
>>> not really cooked?
>>
>> I am not sure what you mean by reasonable, but my eggs have always been
>> left
>> out on the counter.
>> I have never had a bad egg from this practice.
>>
>> In case you think I am a young, new cook, I had better point out that I
>> am a
>> grandmother
>
> why, grandma, what big eyes you have!
>

Um, you're looking in the wrong place, that's her ass.

On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:

> "Ophelia" > wrote in message
> ...
>> blake murphy wrote:
>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>
>>>>
>>>> I am not sure what you mean by reasonable, but my eggs have always
>>>> been left out on the counter.
>>>> I have never had a bad egg from this practice.
>>>>
>>>> In case you think I am a young, new cook, I had better point out
>>>> that I am a grandmother
>>>
>>> why, grandma, what big eyes you have!
>>>
>>> your pal,
>>
>> Yers .. come closer dear boy, and see my big pointy
>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>
> Please don't eat my sweetheart. :{

girls, girls! there's plenty to go around.

your pal,
blake

blake murphy wrote:
> On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:
>
>> "Ophelia" > wrote in message
>> ...
>>> blake murphy wrote:
>>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>>
>>>>>
>>>>> I am not sure what you mean by reasonable, but my eggs have always
>>>>> been left out on the counter.
>>>>> I have never had a bad egg from this practice.
>>>>>
>>>>> In case you think I am a young, new cook, I had better point out
>>>>> that I am a grandmother
>>>>
>>>> why, grandma, what big eyes you have!
>>>>
>>>> your pal,
>>>
>>> Yers .. come closer dear boy, and see my big pointy
>>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>>
>> Please don't eat my sweetheart. :{
>
> girls, girls! there's plenty to go around.

Oooh get 'im

"Ophelia" > wrote in message
...
> blake murphy wrote:
>> On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:
>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> blake murphy wrote:
>>>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>>>
>>>>>>
>>>>>> I am not sure what you mean by reasonable, but my eggs have always
>>>>>> been left out on the counter.
>>>>>> I have never had a bad egg from this practice.
>>>>>>
>>>>>> In case you think I am a young, new cook, I had better point out
>>>>>> that I am a grandmother
>>>>>
>>>>> why, grandma, what big eyes you have!
>>>>>
>>>>> your pal,
>>>>
>>>> Yers .. come closer dear boy, and see my big pointy
>>>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>>>
>>> Please don't eat my sweetheart. :{
>>
>> girls, girls! there's plenty to go around.
>
> Oooh get 'im
>
*girlyslap girlyslap girlyslappityslap*

Get away from him! WAHHHHHHHHHHHHHH!

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> blake murphy wrote:
>>> On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:
>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> blake murphy wrote:
>>>>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>>>>
>>>>>>>
>>>>>>> I am not sure what you mean by reasonable, but my eggs have
>>>>>>> always been left out on the counter.
>>>>>>> I have never had a bad egg from this practice.
>>>>>>>
>>>>>>> In case you think I am a young, new cook, I had better point out
>>>>>>> that I am a grandmother
>>>>>>
>>>>>> why, grandma, what big eyes you have!
>>>>>>
>>>>>> your pal,
>>>>>
>>>>> Yers .. come closer dear boy, and see my big pointy
>>>>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>>>>
>>>> Please don't eat my sweetheart. :{
>>>
>>> girls, girls! there's plenty to go around.
>>
>> Oooh get 'im
>>
> *girlyslap girlyslap girlyslappityslap*
>
> Get away from him! WAHHHHHHHHHHHHHH!

*thump*

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Ophelia" > wrote in message
>> ...
>>> blake murphy wrote:
>>>> On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:
>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> blake murphy wrote:
>>>>>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> I am not sure what you mean by reasonable, but my eggs have
>>>>>>>> always been left out on the counter.
>>>>>>>> I have never had a bad egg from this practice.
>>>>>>>>
>>>>>>>> In case you think I am a young, new cook, I had better point out
>>>>>>>> that I am a grandmother
>>>>>>>
>>>>>>> why, grandma, what big eyes you have!
>>>>>>>
>>>>>>> your pal,
>>>>>>
>>>>>> Yers .. come closer dear boy, and see my big pointy
>>>>>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>>>>>
>>>>> Please don't eat my sweetheart. :{
>>>>
>>>> girls, girls! there's plenty to go around.
>>>
>>> Oooh get 'im
>>>
>> *girlyslap girlyslap girlyslappityslap*
>>
>> Get away from him! WAHHHHHHHHHHHHHH!
>
> *thump*
>
OW!
wailllllllllllllllllllllllllllllllllllllllllllllll lllllllllllllllllllllllllllllllllllllllllllllll

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> blake murphy wrote:
>>>>> On Thu, 25 Jun 2009 12:45:02 -0400, cybercat wrote:
>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> blake murphy wrote:
>>>>>>>> On Thu, 25 Jun 2009 07:50:55 +0100, Ophelia wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> I am not sure what you mean by reasonable, but my eggs have
>>>>>>>>> always been left out on the counter.
>>>>>>>>> I have never had a bad egg from this practice.
>>>>>>>>>
>>>>>>>>> In case you think I am a young, new cook, I had better point
>>>>>>>>> out that I am a grandmother
>>>>>>>>
>>>>>>>> why, grandma, what big eyes you have!
>>>>>>>>
>>>>>>>> your pal,
>>>>>>>
>>>>>>> Yers .. come closer dear boy, and see my big pointy
>>>>>>> teefs.,,,,,,,,,,,,,,,,,,,,,,,,,,,
>>>>>>>
>>>>>> Please don't eat my sweetheart. :{
>>>>>
>>>>> girls, girls! there's plenty to go around.
>>>>
>>>> Oooh get 'im
>>>>
>>> *girlyslap girlyslap girlyslappityslap*
>>>
>>> Get away from him! WAHHHHHHHHHHHHHH!
>>
>> *thump*
>>
> OW!
> wailllllllllllllllllllllllllllllllllllllllllllllll lllllllllllllllllllllllllllllllllllllllllllllll

Sorted!