do you leave the white when you have a fried egg?
- Thread starter DaveCinzano
- Start date
Callie said:The white is a bit boring - i like it if its gone a bit crispy round the edges
Same
I leave it with boiled eggs.
I only like boiled eggs when the yolk is runny and I have buttered soilders (yum!). The white of a boiled egg is boring and slightly icky.
Mrs Magpie
On a bit of break...
I have never eaten a fried egg. Our culinary spheres are obviously widely different.
Mrs Magpie
On a bit of break...
...actually I don't eat eggs.
tony1798 said:
This is true.
However greasy eggs will contain saturated fat, which of course is bad for you. Also, it's recommended that we eat 2 daily servings of veg/pulses type protein (beans, lentils, todu, quinoa, peas etc) and one small serving of meat, fish or cheese or egg.
redsnapper
Vintage Urban
Mrs Magpie said:
That'll be why you've never eaten a fried one then no doubt
geminisnake
a complex mass of conflicting ideas
bristle-krs said:
Yes. Egg white should only be used for meringues, any other way and they are yukky.
As for poached <insert pukey smiley here>
I don't really eat eggs very often. I don't like the idea of them. I don't understand how vegetarians can eat them.
geminisnake
a complex mass of conflicting ideas
moose said:
That's the idea of them I don't like
tobyjug said:Fortunately as I am uncivilised I always enjoy my holidays in France.
actually, if you spend your holidays in Brittany, as you've mentioned before, you do not necessarily spend time in France....
MysteryGuest
beyond boring and interesting
guinnessdrinker said:
A friend of mine's b/f is French and he says that's what they do in France.
MysteryGuest said:
I have never seen that myself.
MysteryGuest
beyond boring and interesting
guinnessdrinker said:
Well he's French and that's what he says French people do.
Exciting, eh?
MysteryGuest said:
maybe some obscure part of France. it's a big country, you know.
spanglechick
High Empress of Dressing Up
I can just imagine my mum's face if we left anything conceivably edible on our plates. Although to that end, I used to refuse to let her provide boiled eggs at all - something worse about the white that way, somehow... But generally, I love eggs. Eggs benedict, with their poachy goodness being a particular fave.
My dad's late mum was notorious for being an appaling cook - infamous throughout Kentish town for her 4 part egg:
The yolk
The white
The crunchy ring
The snotty layer...
My dad's late mum was notorious for being an appaling cook - infamous throughout Kentish town for her 4 part egg:
The yolk
The white
The crunchy ring
The snotty layer...
MysteryGuest
beyond boring and interesting
guinnessdrinker said:
Do you actually give a fuck? Coz I don't.
MysteryGuest said:Do you actually give a fuck? Coz I don't.
well, you started on that
DaveCinzano
WATCH OUT, GEORGE, HE'S GOT A SCREWDRIVER!
hurrah!
an egg-related ruck
an egg-related ruck
bristle-krs said:hurrah!
an egg-related ruck
[starts piling up rotten eggs as ammunition}
onenameshelley
is Major Morgan's bitch
I love eggs they are yummy however done
Definitive Egg+Vinegar Observation (not)
Nor have I ever seen it done for flavouring.
I have put vinegar in the water with boiled eggs if they crack, to stop the white running everywhere, similarly it helps to "solidify"confused: not at all the right word, maybe coalesce?) the egg if you put vinegar into the boiling water for poached eggs; but I've seen these interventions in both France and England, and IME you never actually want the egg to tate of vinegar, it's just a biochemical thing to denature the egg proteins and make them solid.
But maybe they do it in the parts of France I don't know.
Sounds a bit grim though, tbh.
And it doesn't matter that much, [oversensitive mode]but if it's going to be used as the basis for comedy nationalistic slurs maybe it does.[/oversensitive mode]
Anyway, back on topic- I eat the whites, but they're better if they're crispy... mmm hungry now. Must be lunch time.
I'm French, I don't do that.MysteryGuest said:
Nor have I ever seen it done for flavouring.
I have put vinegar in the water with boiled eggs if they crack, to stop the white running everywhere, similarly it helps to "solidify"
confused: not at all the right word, maybe coalesce?) the egg if you put vinegar into the boiling water for poached eggs; but I've seen these interventions in both France and England, and IME you never actually want the egg to tate of vinegar, it's just a biochemical thing to denature the egg proteins and make them solid.But maybe they do it in the parts of France I don't know.
Sounds a bit grim though, tbh.
And it doesn't matter that much, [oversensitive mode]but if it's going to be used as the basis for comedy nationalistic slurs maybe it does.[/oversensitive mode]
Anyway, back on topic- I eat the whites, but they're better if they're crispy... mmm hungry now. Must be lunch time.
Mrs Miggins
Eternal
I always squeeze a little bit of ketchup into the yolk of a boiled egg.
Or I spread ketchup on my soldiers instead
Mmmmmmm
Or I spread ketchup on my soldiers instead
Mmmmmmm
MysteryGuest
beyond boring and interesting
perplexis said:I'm French, I don't do that.
Nor have I ever seen it done for flavouring.
I have put vinegar in the water with boiled eggs if they crack, to stop the white running everywhere, similarly it helps to "solidify"
But maybe they do it in the parts of France I don't know.
Sounds a bit grim though, tbh.
And it doesn't matter that much, [oversensitive mode]but if it's going to be used as the basis for comedy nationalistic slurs maybe it does.[/oversensitive mode]
Anyway, back on topic- I eat the whites, but they're better if they're crispy... mmm hungry now. Must be lunch time.
Well I'll tell my French friend that two people from urban75 haven't heard of French people doing that - I'm sure he'll be really interested.
It tastes very nice btw. Although nobody else probably thinks it does.
DaveCinzano
WATCH OUT, GEORGE, HE'S GOT A SCREWDRIVER!
musty's in a strop
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