Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site masscomp.UUCP
Path: utzoo!decvax!harpo!ulysses!burl!clyde!masscomp!trb
From: trb@masscomp.UUCP
Newsgroups: net.cooks
Subject: Re: Soft-boiled eggs
Message-ID: <242@masscomp.UUCP>
Date: Mon, 9-Apr-84 12:08:10 EST
Article-I.D.: masscomp.242
Posted: Mon Apr  9 12:08:10 1984
Date-Received: Mon, 9-Apr-84 21:43:01 EST
References: <877@seismo.UUCP>
Distribution: na
Organization: MASSCOMP, Littleton, MA
Lines: 24

seismo!flinn claims that Americans aren't comfortable with soft-boiled
eggs.  Truth is, Americans aren't comfortable with anything.  Morons.
Anyway.  My grandma was into soft-boiled eggs, and her egg cups weren't
from Worcester, they were Hungarian, and they had mother-of-pearlescent
white glaze on the porcelain, and pictures of Hungarian cities, as I
recall.  The eggs fit well.

We always used Flinn's school #1 method of entry, that is, going
bippety-bap on the top with your spoon.  (Actually, my grandma never
went bippety-bap on anything, she went zetz, but that's for another
note.) Yes, it makes shards, but they are all connected to the membrane
under the shell, so it's no great problem.  You broke the sucker open
on top, sprinkled in a little salt, and scooped away with your
teaspoon, ending up with a hollow shell.

The egg should be cooked so that the white is not liquid and the yolk
is not solid.  Thank God that the yolk sits in the middle of the white,
else soft-boiled eggs would be a moby lossage.  He must exist.

And you'd better make sure not to leave your spoon sitting around on
the table afterwards, cuz the silver plating would turn black from the
sulfur in the egg.

	Andy Tannenbaum   Masscomp Inc  Westford MA   (617) 692-6200 x274