On Fri, 12 Aug 2005 17:45:57 GMT, I needed a babel fish to understand
Robert Klute > :

>On Fri, 12 Aug 2005 15:12:05 GMT, "Peter Aitken" >
>wrote:
>>That's really odd - I have never once seen a gray liquid seeping from eggs.
>>Perhaps you cook them differently - I am a slow and creamy person (I can't
>>wait to hear the responses to *that*!). Have you tried cream? That's the
>>best!
>
>Isn't seepage a sign of the eggs being overcooked? The proteins have
>unbonded and loosing the liquids that were bound in the structure.

that was my understanding... I believe I learned that from one of the
various Good Eats shows. Alton Brown rocks... His shows are what I
want in a cooking show.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke