"Mary Fisher" wrote in message
>
> "Bertie Doe" wrote in message
>>
>> With frying, I allways get the taste of the oil.
>
> I wouldn't fry anything with such a delicate flavour as egg in oil. Or
> butter.
>
> Yet I love it fried in bacon fat and alwys cut the fat off the rashers,
> dice and render them for the coooking medium.
>
> So
> Next time you fry an egg,
>> just before serving, place your (clean) fingertip on the yolk. You'll
>> notice it's still quite cool - which means it's undercooked.
>
> So?
>
>> I find 'easy over' doesn't solve the problem and I'm talking about eggs
>> that have been removed from the fridge, the night before.
>
> Why is it a problem?
>
> And why do you keep eggs in the fridge?
>>
>> It's a question of taste and I don't like the taste of hot hard-boiled
>> egg. Cold HB is great, out of the fridge with salad, shrimp, mayo etc.
>
> Mary
Taste is very subjective and I don't like the taste of undercooked or
overcooked eggs. My parents used to keep eggs in the fridge and then
remove
the required amount from the fridge the night before. I've never tried to
analyse it, it's something I've always done.
Bertie
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