aem wrote:
> Sheldon wrote:
> [snip preceding]
> >
> > You're not making fried rice. In fried rice the whole egg is first
> > fried like an omelet and then used in bits as a garnish, raw egg is
> > not blended into anything... in fact in Chinese fried rice only the
> > yolk is fried, the whites are saved for other things, like stuffing
> mixtures,
> > lobster sauce, hot n' sour soup, for coating seafood, etc. There's
> no
> > egg yolk blended into stuffing mixtures. The yolks are used
> separately
> > too, with egg drop soup, egg foo yong, etc. most of the whites are
> > removed for other uses. Separating eggs is common in all cusines.
> You
> > heard of hoodwinked, well you've been Bang Cocked! hehe
> >
> Well, some cooks sometimes do it that way, but it's certainly not the
> only way to do things. If you know you're going to use egg whites
> later for something, then you might use only the yolks in fried rice,
> but there is no reason whatsoever not to use the whole egg if you're
> not saving the white. Same for egg drop soup--I have sometimes
> reserved the egg white for a marinade for that meal's stirfry, but
> other times I use the whole egg. For egg fooyung and for lobster
> sauce, I think using only yolks would be rare and inferior. -aem
Yeah, well... you're not Chinese. LOL
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