On Thursday, January 3, 2019 at 6:15:09 PM UTC-6, U.S. Janet B. wrote:
>
> On Thu, 3 Jan 2019 14:13:02 -0800 (PST), "
> > wrote:
>
> >On Thursday, January 3, 2019 at 3:58:28 PM UTC-6, U.S. Janet B. wrote:
> >>
> >> There are eggs and eggs.. If I want a soft boiled egg in an egg cup,
> >> I want all liquid yolk and firm white.
> >>
> >Yes!
> >>
> >> If I am eating poached I want
> >> all liquid yolk and soft/firm white.
> >>
> >Yes!
> >>
> >> Fried eggs must be over easy
> >> with liquid yolk and firm white.
> >>
> >Yes!
> >>
> >> Hard boiled eggs -- no gooey or
> >> softness to the yolk.
> >>
> >Yes!
> >>
> >> It's the yolk in transition that makes me gag.
> >> this is all hold over from breakfast as a child.
> >> Janet US
>
> We are the Eggstocracy!!!!
>
I did a poached egg in the microwave per instructions for a 1200 watt machine.
But I had to cook my egg about 15 seconds longer to firm up those snotty whites.
It might have had something to do with the jumbo eggs I was using vs. large/ex-
large eggs.