Discussion in 'Food & Wine' started by JustAnotherNut, May 6, 2017.
Is it dead?
Meringue has sugar and either lime,lemon or cream of tartar which helps with setting the whites into a thick foam.
I have to wonder what the whites taste like with just salt and pepper.
True enough about the differences, but I'll let you try them and let me know. Though it is an interesting way of doing eggs.....I'm not interested enough to try it.
1.) Beaten egg whites are too foamy for me
2.) As a kid I had to help my Aunt make divinity at Christmastime every year.....and I'm over it now, thanks
Over easy...with a little paprika and black pepper. Slice of toast with strawberry jelly.
Typically I prefer them on someone else's plate, don't really like eggs that much.
If you don't like eggs it's most likely the cook's fault.
No, it's the eggs fault combined with my taste buds........
1. Very very soft scrambled in melted butter (not browned).
2. Boiled, 5 1/2 minutes
3. Poached, medium rare
4. Omette, either gruyere & mushroom or green chiles & jack cheese
Are you a vegetarian or something??
Nope, eggs have an aftertaste that takes about a pot of coffee to wash away. Now a two pound bacon sandwich (cooked weight) or a couple of pounds of sausage with home fries cooked in butter, onions, salt, pepper and garlic.......... (God I miss those days.......)
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