h a l f b a k e r yThe best idea since raw toast.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
This morning, eating my breakfast, I realised that the best
part of a big fried breakfast is the runny egg yolk soaking
into toast and covering the bacon and possibly running
down your chin.
With this in mind, I reasoned that it would be very nice to
have heated egg yolk in a squeeze bottle,
so you can lather
your toast and bacon and grilled tomatoes... or your bagel
and smoked salmon and spinach with it, to make it a truly
sumptuous meal.
Not dissimilar to milk in terms of longevity and storage
requirements, though it may require a powered bottle with
a heater unit in the nozzle, to get it warm on the way out
of the bottle.
Available, though not in a squeezy heating bottle
http://capriovus.eu/en/node/50
[MaxwellBuchanan, Apr 29 2012]
frozen whites and / or yolks
http://www.michaelf...-WHITES-ENGLISH.pdf
[xandram, Apr 30 2012]
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Destination URL.
E.g., https://www.coffee.com/
Description (displayed with the short name and URL.)
|
| |
Presumably the egg white goes into the manufacture of meringues ? |
|
| |
Wow, a 1kg pack, use within 24 hours. That's some serious power-eating to get through that! |
|
| |
If "Cool Hand Luke" had had this, he could have eaten 500 eggs in an hour instead of 50. |
|
| |
Meringues would be a good use for the "bycatch",
[8th]. |
|
| |
Angel food cakes with the whites. Mmmmm, I miss those. |
|
| |
Lemon meringue topping on a passionfruit curd pie.
The best reason to separate eggs. |
|
| |
If egg yolk touches my pancakes I won't eat that bite.
Sorry, but I'm a cooked yolk sort of gal. (Except for
hollandaise sauce.) |
|
| |
I like my runny yolks on the stiff side of runny, but I do so
like them. I like my eggs fried in the grease from the bacon
or sausages, in a cast-iron pan that is rarely cleaned, so
that the whites are crispy on the outside and loaded with
BCBs, and I like to let the runny yolk mix with the hot
sauce as it cools and congeals on the plate, then I mop it
up with nice greasy strips of chewy, undercooked bacon. |
|
| |
And how much do you weigh? |
|
| |
^don't be, it was funny. Anyway, I'm very open with
personal questions. |
|
| |
Normally about 210-220#, depending on the season and
how
much metal fabrication work I've been doing, but I lost a
lot of muscle mass while convalescing prior to the
motorcycle crash, so right now I'm at a very bony 183. |
|
| |
I have Celiac disease, of which one of the side effects can
be difficulty storing fat, so under a normal routine, I work
hard, eat a high-protien gluten-free diet, and have a
muscular build with not much body fat. If I have to be sick,
at least I can look good doing it. |
|
| |
I also love thick ribeye steaks grilled very rare, and there's
no end to the things I will attempt to fry and/or melt
cheese over. My cholesterol level is on the low side of
normal. |
|
| |
Haven't we met? I'm [The Alterother], and yes, I'm a
reknowned smart-ass. It's a pleasure to make your
acquaintance. |
|
| |
And I'm the sweet shrinking violet [blissmiss]. Now
back to talking about dripping, globby, yellow, goo. |
|
| |
As I used to say to my ex: "It's much better to be a smart-ass than a dumb-ass." |
|
| |