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Date: Sat, 14 Dec 2024 09:05:54 -0600
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Subject: Re: C'mon, do the egg drop thing
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From: BryanGSimmons <bryangsimmons@gmail.com>
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On 12/13/2024 11:13 PM, Mike Duffy wrote:
> On 2024-12-13, BryanGSimmons wrote:
> 
>> "Just salt and pepper is fine.  Hey, I've got a question.  I understand
>> the pepper mill, because it keeps the pepper fresher not having it
>> pre-ground, but why the salt mill?  Salt doesn't get stale or anything."
>> .
>> "I like salt ground more finely than regular table salt, not gritty. Try
>> it."
> 
> Actually, I agree with you on that point; I do not like the
> gritty texture of 'table' salt; it's too much like sand.
> 
> However, I avoid sodium in any form, for the usual reasons.
> 
> There are foods that make salt very enticing though. As you
> have identified, MdD fries have childhood-seated memories.
> 
> And kudos on your weight loss. Whatever works for you, do it.
> 
My hypertension is well controlled, and not particularly salt sensitive, 
which is lucky because I am salt crazy. I've still got a bit of the 
turkey soup left.  I've been poaching an egg for each bowl.  First, I 
separate a jumbo egg, and use the white in the egg drop fashion, then 
after about a minute of the heat turned off, I slide in the intact yolk, 
and give it another minute before gently putting it into a bowl.  The 
first half of the soup has only egg white, then when the bowl is half 
empty and cooled a bit, I chop up the creamy yolk with the spoon, and 
the second half has lovely, silky, half set portions of yolk. I've never 
seen this technique for poached egg in soup, but it works well.
https://photos.app.goo.gl/6dh1rckenXuAeYw47

-- 
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton