"Dave Smith" > wrote in message
...
> Peter Aitken wrote:
>
>>
>> > Maybe, but water makes fluffier scrambled eggs than milk.
>> >
>> > N.
>> >
>>
>> False, long disproven. The reverse is true.
>> http://www.pgacon.com/KitchenMyths.htm
>
> From my experience, scrambled eggs made with milk tend to seep a gray
> liquid
> when cooked. I always find them fluffier with water. But there are dozens
> of
> textures that you can get with scrambled eggs, all depending on water or
> milk,
> heat of the pan and how much you stir them when cooking.
>

That's really odd - I have never once seen a gray liquid seeping from eggs.
Perhaps you cook them differently - I am a slow and creamy person (I can't
wait to hear the responses to *that*!). Have you tried cream? That's the
best!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in message
r.com...
> "Dave Smith" > wrote in message
> ...
>> Peter Aitken wrote:
>>
>>>
>>> > Maybe, but water makes fluffier scrambled eggs than milk.
>>> >
>>> > N.
>>> >
>>>
>>> False, long disproven. The reverse is true.
>>> http://www.pgacon.com/KitchenMyths.htm
>>
>> From my experience, scrambled eggs made with milk tend to seep a gray
>> liquid
>> when cooked. I always find them fluffier with water. But there are
>> dozens of
>> textures that you can get with scrambled eggs, all depending on water or
>> milk,
>> heat of the pan and how much you stir them when cooking.
>>
>
> That's really odd - I have never once seen a gray liquid seeping from
> eggs. Perhaps you cook them differently - I am a slow and creamy person (I
> can't wait to hear the responses to *that*!). Have you tried cream? That's
> the best!
>
>
> --
> Peter Aitken

Yes, Peter, this is my favorite way of making the eggs. They have never
seeped (as far as I recall) . I find it they are a little more tender using
cream than water.
Dee

On Fri, 12 Aug 2005 10:20:39 -0400, Dave Smith
> wrote:

>Peter Aitken wrote:
>
>>
>> > Maybe, but water makes fluffier scrambled eggs than milk.
>> >
>> > N.
>> >
>>
>> False, long disproven. The reverse is true.
>> http://www.pgacon.com/KitchenMyths.htm
>
>From my experience, scrambled eggs made with milk tend to seep a gray liquid
>when cooked. I always find them fluffier with water. But there are dozens of
>textures that you can get with scrambled eggs, all depending on water or milk,
>heat of the pan and how much you stir them when cooking.
>
I've only ever seen that grayish liquid when using a low or nonfat
milk. Tried half and half or <g> cream? oh YUM!

TammyM

"Dee Randall" > wrote in message
...
>
> "Peter Aitken" > wrote in message
> r.com...
>> "Dave Smith" > wrote in message
>> ...
>>> Peter Aitken wrote:
>>>
>>>>
>>>> > Maybe, but water makes fluffier scrambled eggs than milk.
>>>> >
>>>> > N.
>>>> >
>>>>
>>>> False, long disproven. The reverse is true.
>>>> http://www.pgacon.com/KitchenMyths.htm
>>>
>>> From my experience, scrambled eggs made with milk tend to seep a gray
>>> liquid
>>> when cooked. I always find them fluffier with water. But there are
>>> dozens of
>>> textures that you can get with scrambled eggs, all depending on water or
>>> milk,
>>> heat of the pan and how much you stir them when cooking.
>>>
>>
>> That's really odd - I have never once seen a gray liquid seeping from
>> eggs. Perhaps you cook them differently - I am a slow and creamy person
>> (I can't wait to hear the responses to *that*!). Have you tried cream?
>> That's the best!
>>
>>
>> --
>> Peter Aitken
>
> Yes, Peter, this is my favorite way of making the eggs. They have never
> seeped (as far as I recall) . I find it they are a little more tender
> using cream than water.
> Dee
>
>

As you probably know, sour cream is good too. I like to stir it in when the
eggs are about 1/2 done.


--
Peter Aitken

On Fri, 12 Aug 2005 15:55:42 GMT, "Peter Aitken"
> wrote:

>"Dee Randall" > wrote in message
...
>>
>> "Peter Aitken" > wrote in message
>> r.com...
>>> "Dave Smith" > wrote in message
>>> ...
>>>> Peter Aitken wrote:
>>>>
>>>>>
>>>>> > Maybe, but water makes fluffier scrambled eggs than milk.
>>>>> >
>>>>> > N.
>>>>> >
>>>>>
>>>>> False, long disproven. The reverse is true.
>>>>> http://www.pgacon.com/KitchenMyths.htm
>>>>
>>>> From my experience, scrambled eggs made with milk tend to seep a gray
>>>> liquid
>>>> when cooked. I always find them fluffier with water. But there are
>>>> dozens of
>>>> textures that you can get with scrambled eggs, all depending on water or
>>>> milk,
>>>> heat of the pan and how much you stir them when cooking.
>>>>
>>>
>>> That's really odd - I have never once seen a gray liquid seeping from
>>> eggs. Perhaps you cook them differently - I am a slow and creamy person
>>> (I can't wait to hear the responses to *that*!). Have you tried cream?
>>> That's the best!
>>>
>>>
>>> --
>>> Peter Aitken
>>
>> Yes, Peter, this is my favorite way of making the eggs. They have never
>> seeped (as far as I recall) . I find it they are a little more tender
>> using cream than water.
>> Dee
>>
>>
>
>As you probably know, sour cream is good too. I like to stir it in when the
>eggs are about 1/2 done.

Cream cheese too.

TammyM

Peter Aitken wrote:

> That's really odd - I have never once seen a gray liquid seeping from eggs.
> Perhaps you cook them differently - I am a slow and creamy person (I can't
> wait to hear the responses to *that*!). Have you tried cream? That's the
> best!

It's a very pale coloured liquid. On the rare occasion that I make scrambled
eggs I usually add just a little water, add some salt and pepper and do them
quickly in a pan on medium heat until they are just barely cooked and still have
a nice wet sheen to them. I find that most people cook them too long and they
lose that nice eggy flavour.

On Fri, 12 Aug 2005 15:12:05 GMT, "Peter Aitken" >
wrote:

>"Dave Smith" > wrote in message
>>
>> From my experience, scrambled eggs made with milk tend to seep a gray liquid
>> when cooked. I always find them fluffier with water. But there are dozens of
>> textures that you can get with scrambled eggs, all depending on water or milk,
>> heat of the pan and how much you stir them when cooking.
>
>That's really odd - I have never once seen a gray liquid seeping from eggs.
>Perhaps you cook them differently - I am a slow and creamy person (I can't
>wait to hear the responses to *that*!). Have you tried cream? That's the
>best!

Isn't seepage a sign of the eggs being overcooked? The proteins have
unbonded and loosing the liquids that were bound in the structure.

Mr Libido Incognito wrote:

> When I make Scrambled eggs, the eggs come out as in one piece similar to
> what a omlete does. That's the way I like them. The way of making
> scrambled eggs in a pot and stirring resulting in a pot of small lumps of
> eggs just doesn't appeal to me even though it taste fine. Now when I mix
> the eggs I add herbs and some finely shredded cheese when beating the
> eggs, usually some parrisiene blend by penzeys plus some hot sauce and
> pepper. I think salt added before the eggs are cooked doesn't do the eggs
> any good. Read somewhere it make them more brittle.
>
> Now when I make a omlete I add the same herbs and hot sauce to the eggs
> when beating, but add the cheese just before folding and serving.
>
> How do you like your scrambled eggs?
>
Pretty solid like yours, although I break them up into fialry
large pieces and get all sides cooked after the first side
pretty much sets. We don't like runny eggs at all.

One good condiment for them is the sweet chile Vietnamese or
Thai chilli (I guess that's how they would spell it) sauce.
(My daughter sides with Stan, though.)

Now, if I make a cheese omelet, I start the same way, but pick
up the edges and let as much of the egg run underneath as
possible. Then put cheese on top, cover until it melts and
the top is pretty much set, fold, and serve.

Other omelet-type things are apt to have the ingredients
either frying in the pan before the eggs are added, or stirred
into the raw egg. Favorite of the former: highly seasoned
(homemade) hash-browns with chopped green olive and maybe some
bell pepper in addition to onion.

I still remember some guy making scrambled eggs for me when I
was in my late teens--the stirred, not very set kind. He was
most pleased with himself, but I really didn't like them at
all. :-)

--
Jean B.

Nancy1 wrote:>
>
> Maybe, but water makes fluffier scrambled eggs than milk.
>
> N.
>
Yeah, I think Julia Child used water. My mom then switched
from milk to water. I use either, depending on my mood and
who's eating them.

--
Jean B.

Dave Smith wrote:
>
> From my experience, scrambled eggs made with milk tend to seep a gray liquid
> when cooked. I always find them fluffier with water. But there are dozens of
> textures that you can get with scrambled eggs, all depending on water or milk,
> heat of the pan and how much you stir them when cooking.
>
Can't say mine seep anything when made with milk--or water. Odd.

--
Jean B.

Peter Aitken wrote:
>
> As you probably know, sour cream is good too. I like to stir it in when the
> eggs are about 1/2 done.
>
>
Oh!!!!! I just remembered an idea I saw recently in an old
cookbook: use gravy (I am thinking chicken gravy). Also, I
wonder whether eggs would be good done in ... chicken fat?

--
Jean B.

TammyM wrote:
>
> Cream cheese too.
>
> TammyM

Oh crud! I wasn't going to venture out in the heat again
today, but now I am wanting some nice fresh eggs. Got to see
how late the store that carries them is open--or go tomorrow,
which was my original plan.

--
Jean B.

-L. wrote:

> wrote:
> > -L. wrote:
> > >
> > > I make kick-butt scrambled eggs. People request them over and
> over. I
> > > use 2 eggs per person (jumbo) and about 1T of milk per two eggs.
> I
> > > scramble with a fork at lightening speed. I cook over low, and
> "turn"
> > ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> > This must be the secret to light and fluffy scrambled eggs.
> >
> > -bwg
>
> Also cooking over low heat and covering the pan so they can steep in
> their own moisture.
>
> -L.

Throw in some diced ham and cheddar cheese and serve with sour cream
(not forgetting a bit o garlic in the eggs) and i would eat it.

But eggs alone are so very bland as to be alsmost tasteless, and egg
white omletes there should be a law against. Of course a soft boiled egg
served with a nice slice of hot garliic bread....
---
JL

Dave Smith wrote:

> Peter Aitken wrote:
>
> >
> > > Maybe, but water makes fluffier scrambled eggs than milk.
> > >
> > > N.
> > >
> >
> > False, long disproven. The reverse is true.
> > http://www.pgacon.com/KitchenMyths.htm
>
> From my experience, scrambled eggs made with milk tend to seep a gray
> liquid
> when cooked. I always find them fluffier with water. But there are
> dozens of
> textures that you can get with scrambled eggs, all depending on water
> or milk,
> heat of the pan and how much you stir them when cooking.

I never add any liquid to my scrambled eggs, i like them dense rather
than fluffy, though, IIRC i seem to recall having read about a pinch of
cream of tartar (powdered kind) being added to the beaten eggs and then
the tartar acts in some way to slightly fluff the eggs, though i could
be wrong about this, i think i read it in Julia Child's 'Mastering the
art of French cooking'. Of course there is something equally esoteric
about beating the eggs in a copper bowl and the chemical reaction
between the eggs and copper, aluminum bowls can produce an undesirable
chemical reaction.---
JL

Joseph wrote:

> Of course a soft boiled egg served with a nice slice of
> hot garliic bread....

Or what I'm just about to have: a soft-boiled egg on a honey-wheat English
muffin with a few drops of Pickapeppa sauce...

Bob

Peter Aitken wrote:
> "Nancy1" > wrote in message
> oups.com...
> >
> > wrote:
> >> -L. wrote:
> >> >
> >> > I make kick-butt scrambled eggs. People request them over and over. I
> >> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> >> > scramble with a fork at lightening speed. I cook over low, and "turn"
> >> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> >> This must be the secret to light and fluffy scrambled eggs.
> >>
> >> -bwg
> >
> > Maybe, but water makes fluffier scrambled eggs than milk.
> >
> > N.
> >
>
> False, long disproven. The reverse is true.
> http://www.pgacon.com/KitchenMyths.htm
> Peter Aitken

Just because it's on the web, doesn't make it true. At my house, water
is better than milk (maybe it's because I use skim milk). Whatever,
not important enough to argue about.

N.

"Nancy1" > wrote in message
ups.com...
>
> Peter Aitken wrote:
>> "Nancy1" > wrote in message
>> oups.com...
>> >
>> > wrote:
>> >> -L. wrote:
>> >> >
>> >> > I make kick-butt scrambled eggs. People request them over and over.
>> >> > I
>> >> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
>> >> > scramble with a fork at lightening speed. I cook over low, and
>> >> > "turn"
>> >> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>> >> This must be the secret to light and fluffy scrambled eggs.
>> >>
>> >> -bwg
>> >
>> > Maybe, but water makes fluffier scrambled eggs than milk.
>> >
>> > N.
>> >
>>
>> False, long disproven. The reverse is true.
>> http://www.pgacon.com/KitchenMyths.htm
>> Peter Aitken
>
> Just because it's on the web, doesn't make it true. At my house, water
> is better than milk (maybe it's because I use skim milk). Whatever,
> not important enough to argue about.
>
> N.
>

Yet you are arguing about it.


--
Peter Aitken

On 15 Aug 2005 09:53:50 -0700, Nancy1 wrote:

>
> Peter Aitken wrote:
> > "Nancy1" > wrote in message
> > oups.com...
> > >
> > > wrote:
> > >> -L. wrote:
> > >> >
> > >> > I make kick-butt scrambled eggs. People request them over and over. I
> > >> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> > >> > scramble with a fork at lightening speed. I cook over low, and "turn"
> > >> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> > >> This must be the secret to light and fluffy scrambled eggs.
> > >>
> > >> -bwg
> > >
> > > Maybe, but water makes fluffier scrambled eggs than milk.
> > >
> > > N.
> > >
> >
> > False, long disproven. The reverse is true.
> > http://www.pgacon.com/KitchenMyths.htm
> > Peter Aitken
>
> Just because it's on the web, doesn't make it true. At my house, water
> is better than milk (maybe it's because I use skim milk). Whatever,
> not important enough to argue about.
>
I won't get into the "fluffier" arguement, but I prefer a splash of
water because I don't like the taste that milk imparts.

Bob wrote:
>
> Joseph wrote:
>
> > Of course a soft boiled egg served with a nice slice of
> > hot garliic bread....
>
> Or what I'm just about to have: a soft-boiled egg on a honey-wheat
> English
> muffin with a few drops of Pickapeppa sauce...
>
> Bob

Sometimes when i have overnight guests i take a muffin tin and push slices of
buttered bread into the tins to form a sort of bread cup and then toast it in
the oven, once the bread is lightly toasted a scattering of cheese, diced ham,
green onion, garlic, pinch of curry powder or any other ingredients are placed
in the toast cup and and egg or 2 broken into the cup, the whole thing put
back in the hot oven for 5 - 7 minutes and then served with a nice sauce, my
favorite for this being hollandaise.

I used to have some German glass, lidded containers for boiling & serving the
eggs in that i really liked, one could add any small amount of ingredients one
liked and pop it into a pan of boiling water for a few minutes and then serve
in the container. Unfortunately they 'disappeared' on a cross country move i
once made.

I am considering replacing them with a French ceramic version with a screw top
metal lid. I liked the German clear glass ones as you could actually see the
eggs inside and judge the doneness visually.
---
JL

Peter Aitken wrote:
> "Nancy1" > wrote in message
> ups.com...
> >
> > Peter Aitken wrote:
> >> "Nancy1" > wrote in message
> >> oups.com...
> >> >
> >> > wrote:
> >> >> -L. wrote:
> >> >> >
> >> >> > I make kick-butt scrambled eggs. People request them over and over.
> >> >> > I
> >> >> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> >> >> > scramble with a fork at lightening speed. I cook over low, and
> >> >> > "turn"
> >> >> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> >> >> This must be the secret to light and fluffy scrambled eggs.
> >> >>
> >> >> -bwg
> >> >
> >> > Maybe, but water makes fluffier scrambled eggs than milk.
> >> >
> >> > N.
> >> >
> >>
> >> False, long disproven. The reverse is true.
> >> http://www.pgacon.com/KitchenMyths.htm
> >> Peter Aitken
> >
> > Just because it's on the web, doesn't make it true. At my house, water
> > is better than milk (maybe it's because I use skim milk). Whatever,
> > not important enough to argue about.
> >
> > N.
> >
>
> Yet you are arguing about it.
>
>
> --
> Peter Aitken

Huh? I thought we were discussing.

N.

On Mon 15 Aug 2005 01:17:08p, Joseph Littleshoes wrote in
rec.food.cooking:

> Bob wrote:
>>
>> Joseph wrote:
>>
>> > Of course a soft boiled egg served with a nice slice of hot garliic
>> > bread....
>>
>> Or what I'm just about to have: a soft-boiled egg on a honey-wheat
>> English
>> muffin with a few drops of Pickapeppa sauce...
>>
>> Bob
>
> Sometimes when i have overnight guests i take a muffin tin and push
> slices of buttered bread into the tins to form a sort of bread cup and
> then toast it in the oven, once the bread is lightly toasted a
> scattering of cheese, diced ham, green onion, garlic, pinch of curry
> powder or any other ingredients are placed in the toast cup and and egg
> or 2 broken into the cup, the whole thing put back in the hot oven for 5
> - 7 minutes and then served with a nice sauce, my favorite for this
> being hollandaise.
>
> I used to have some German glass, lidded containers for boiling &
> serving the eggs in that i really liked, one could add any small amount
> of ingredients one liked and pop it into a pan of boiling water for a
> few minutes and then serve in the container. Unfortunately they
> 'disappeared' on a cross country move i once made.
>
> I am considering replacing them with a French ceramic version with a
> screw top metal lid. I liked the German clear glass ones as you could
> actually see the eggs inside and judge the doneness visually.
> ---
> JL
>

Ah, yes, egg coddlers. I used to have a set of 8 that were French clay.
The lid was also made from clay and threaded onto the cup. Alas, before
one of my moves I got talked into putting them in a garage sale. I have
them no more.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Joseph wrote:

> Sometimes when i have overnight guests i take a muffin tin and push slices
> of buttered bread into the tins to form a sort of bread cup and then toast
> it in the oven, once the bread is lightly toasted a scattering of cheese,
> diced ham, green onion, garlic, pinch of curry powder or any other
> ingredients are placed in the toast cup and and egg or 2 broken into the
> cup, the whole thing put back in the hot oven for 5 - 7 minutes and then
> served with a nice sauce, my favorite for this being hollandaise.

Sounds very good, and a good template for experimentation with different
ingredients, e.g., crepes instead of bread, different stuff in the bottom,
different sauces, and so forth. I'll have to try it sometime.


> I used to have some German glass, lidded containers for boiling & serving
> the eggs in that i really liked, one could add any small amount of
> ingredients one liked and pop it into a pan of boiling water for a few
> minutes and then serve in the container. Unfortunately they 'disappeared'
> on a cross country move i once made.
>
> I am considering replacing them with a French ceramic version with a screw
> top metal lid. I liked the German clear glass ones as you could actually
> see the eggs inside and judge the doneness visually.

Clear-but-pricy ones at Williams-Sonoma:
http://makeashorterlink.com/?O5AE26E9B

Bob

Bob wrote:

> Joseph wrote:
>
> > Sometimes when i have overnight guests i take a muffin tin and push
> slices
> > of buttered bread into the tins to form a sort of bread cup and then
> toast
> > it in the oven, once the bread is lightly toasted a scattering of
> cheese,
> > diced ham, green onion, garlic, pinch of curry powder or any other
> > ingredients are placed in the toast cup and and egg or 2 broken into
> the
> > cup, the whole thing put back in the hot oven for 5 - 7 minutes and
> then
> > served with a nice sauce, my favorite for this being hollandaise.
>
> Sounds very good, and a good template for experimentation with
> different
> ingredients, e.g., crepes instead of bread, different stuff in the
> bottom,
> different sauces, and so forth. I'll have to try it sometime.

While i will put the diced meat in the bottom i usually sprinkle any
herbs or spices over the top even small slices of green onion and cheese
but either way works.

The French make a large bread bowl and stuff it with copious amounts of
things and the whole thing is then eaten. Back in the day we used to
spend a couple of days making 'trenchers' (iirc) for a local SCA annual
revel.

>
>
> > I used to have some German glass, lidded containers for boiling &
> serving
> > the eggs in that i really liked, one could add any small amount of
> > ingredients one liked and pop it into a pan of boiling water for a
> few
> > minutes and then serve in the container. Unfortunately they
> 'disappeared'
> > on a cross country move i once made.
> >
> > I am considering replacing them with a French ceramic version with a
> screw
> > top metal lid. I liked the German clear glass ones as you could
> actually
> > see the eggs inside and judge the doneness visually.
>
> Clear-but-pricy ones at Williams-Sonoma:
> http://makeashorterlink.com/?O5AE26E9B
>
> Bob

William's Sonoma is a type of store i wont patronize on Principe. It
just too over the top for me, a local restaurant supply house has some
of the French ceramic "cocottes" (sp?) on order for me, plain without
any decoration. Commercial versions with out the faux delft decoration.

Course it took me 6 months to get the local liquor store to begin to
stock Calvados so i am not holding my breath
---
JL

On Fri, 12 Aug 2005 17:45:57 GMT, I needed a babel fish to understand
Robert Klute > :

>On Fri, 12 Aug 2005 15:12:05 GMT, "Peter Aitken" >
>wrote:
>>That's really odd - I have never once seen a gray liquid seeping from eggs.
>>Perhaps you cook them differently - I am a slow and creamy person (I can't
>>wait to hear the responses to *that*!). Have you tried cream? That's the
>>best!
>
>Isn't seepage a sign of the eggs being overcooked? The proteins have
>unbonded and loosing the liquids that were bound in the structure.

that was my understanding... I believe I learned that from one of the
various Good Eats shows. Alton Brown rocks... His shows are what I
want in a cooking show.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

Wayne Boatwright wrote:

> Joseph Littleshoes wrote:
> >
> > I am considering replacing them with a French ceramic version with a
>
> > screw top metal lid. I liked the German clear glass ones as you
> could
> > actually see the eggs inside and judge the doneness visually.
> > ---
> > JL
> >
>
> Ah, yes, egg coddlers. I used to have a set of 8 that were French
> clay.
> The lid was also made from clay and threaded onto the cup. Alas,
> before
> one of my moves I got talked into putting them in a garage sale. I
> have
> them no more.

Ever seen the movie "its a mad, mad, mad, mad world"? The moving man in
the movie reminds me of the time i had a house full of belongings moved
across country. When i eventually got some of my belongings back after
taking the company to court i had a sum of money but not those things i
had collected over a life time. Including several hundred vinyl
records. As well as a bunch of cooking equipment.

Fortunately i took the really valuable stuff with me in a trailer.
---
JL

>
>
> --
> Wayne Boatwright *¿*

On Tue 16 Aug 2005 06:39:35p, Joseph Littleshoes wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> Joseph Littleshoes wrote:
>> >
>> > I am considering replacing them with a French ceramic version with a
>>
>> > screw top metal lid. I liked the German clear glass ones as you
>> > could actually see the eggs inside and judge the doneness visually.
>> > ---
>> > JL
>> >
>>
>> Ah, yes, egg coddlers. I used to have a set of 8 that were French
>> clay. The lid was also made from clay and threaded onto the cup.
>> Alas, before one of my moves I got talked into putting them in a
>> garage sale. I have them no more.
>
> Ever seen the movie "its a mad, mad, mad, mad world"? The moving man in

Yes, but I don't remember anything about it but the title.

> the movie reminds me of the time i had a house full of belongings moved
> across country. When i eventually got some of my belongings back after
> taking the company to court i had a sum of money but not those things i
> had collected over a life time. Including several hundred vinyl
> records. As well as a bunch of cooking equipment.
>
> Fortunately i took the really valuable stuff with me in a trailer.

I've been lucky with movers. Never a thing broken. The only stuff I
usually take myself is electronic equipment.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Virus Database (VPS): 0533-1, 08/16/2005
Tested on: 8/16/2005 7:35:35 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Bob wrote:
>
> Joseph wrote:
>
> > Sometimes when i have overnight guests i take a muffin tin and push slices
> > of buttered bread into the tins to form a sort of bread cup and then toast
> > it in the oven, once the bread is lightly toasted a scattering of cheese,
> > diced ham, green onion, garlic, pinch of curry powder or any other
> > ingredients are placed in the toast cup and and egg or 2 broken into the
> > cup, the whole thing put back in the hot oven for 5 - 7 minutes and then
> > served with a nice sauce, my favorite for this being hollandaise.
>
> Sounds very good, and a good template for experimentation with different
> ingredients, e.g., crepes instead of bread, different stuff in the bottom,
> different sauces, and so forth. I'll have to try it sometime.
>
> > I used to have some German glass, lidded containers for boiling & serving
> > the eggs in that i really liked, one could add any small amount of
> > ingredients one liked and pop it into a pan of boiling water for a few
> > minutes and then serve in the container. Unfortunately they 'disappeared'
> > on a cross country move i once made.
> >
> > I am considering replacing them with a French ceramic version with a screw
> > top metal lid. I liked the German clear glass ones as you could actually
> > see the eggs inside and judge the doneness visually.
>
> Clear-but-pricy ones at Williams-Sonoma:
> http://makeashorterlink.com/?O5AE26E9B
>
> Bob

Could I improvise with a glass dish and plastic wrap, since this
link says they can be done in the micro??? Sharon