Group: alt.2eggs.sausage.beans.tomatoes.2toast.largetea.cheerslove · Group Profile
Author: Mack A. DamiaMack A. Damia Date: Feb 2, 2008 01:27
On Sat, 02 Feb 2008 08:50:21 +0000, Peter Ward privacy.net> wrote:
>On Fri, 1 Feb 2008 20:39:31 -0500, zol wrote:
>
>>i've found that the eggs should not be put in the poaching water cold. they
>>should be taken out of the fridge and allowed to warm up first. i have used
>>a bit of vinegar in the water and it seems to keep the whites together and
>>looking all puffy. i break the eggs into a small custard cup, and gently
>>slip them into the water. a small swirl of the water with a spoon can also
>>help to keep the whites together and puffy.
>
>Eggs shouldn't be kept in the fridge in the first place, really
>(although I usually do keep mine in there as I have nowhere else
>convenient). If kept in the fridge they should be taken out and
>allowed to warm up (about 30 minutes is the time I've seen suggested)
>before use whether they are to be boiled, fried or even poached
>(poached is something I'm not interested in personally). It doesn't
>matter much for scrambled eggs or omelettes.
As long as you know that the eggs are fresh, then I guess it's okay.
Here in Mexico, most of the grocery stores have stacks of eggs out in
the open; there are only a couple of places in this area where you can
buy refridgerated eggs, and believe me, the expats who live here
frequent those few shops for them.
The unrefridgerated ones tend to cause gastric distress - mainly the
runs. It's not salmonella, but maybe it's the *staleness* that turns
them off.
--
mad
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