http://www.recfoodcooking.com
--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
| http://www.recfoodcooking.com
| --

Ah! Success yet again.
The #4 Around the House, please,
for its pointy end.

And thank you

pavane

pavane wrote:

>
> "ChattyCathy" > wrote in message
> ...
> | http://www.recfoodcooking.com
> | --
>
> Ah! Success yet again.
> The #4 Around the House, please,
> for its pointy end.

It's yours!
>
> And thank you
>
> pavane

You are very welcome
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> http://www.recfoodcooking.com

I don't eat soft boiled eggs from the shell, seems so fruity eating
them one at a time from a dainty egg cup, I scoop a whole bunch out
into a bowl of corned beef hash and eat them with chopped onion and
hot sauce, like a man.

Sheldon wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>
> I don't eat soft boiled eggs from the shell, seems so fruity eating
> them one at a time from a dainty egg cup, I scoop a whole bunch out
> into a bowl of corned beef hash and eat them with chopped onion and
> hot sauce, like a man.

<grin> I thought you didn't like 'raw' onions?
--
Cheers
Chatty Cathy

On Nov 3, 12:01�am, ChattyCathy > wrote:
> Sheldon wrote:
> > ChattyCathy wrote:
> >>http://www.recfoodcooking.com
>
> > I don't eat soft boiled eggs from the shell, seems so fruity eating
> > them one at a time from a dainty egg cup, I scoop a whole bunch out
> > into a bowl of corned beef hash and eat them with chopped onion and
> > hot sauce, like a man.
>
> <grin> I thought you didn't like 'raw' onions?

Wherever did you get that from, I eat raw onions all the time.

Sheldon wrote:

> On Nov 3, 12:01�am, ChattyCathy > wrote:
>> Sheldon wrote:
>> > ChattyCathy wrote:
>> >>http://www.recfoodcooking.com
>>
>> > I don't eat soft boiled eggs from the shell, seems so fruity eating
>> > them one at a time from a dainty egg cup, I scoop a whole bunch out
>> > into a bowl of corned beef hash and eat them with chopped onion and
>> > hot sauce, like a man.
>>
>> <grin> I thought you didn't like 'raw' onions?
>
> Wherever did you get that from, I eat raw onions all the time.

But not in potato salad? (a.k.a. "Church Food")
--
Cheers
Chatty Cathy

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com

My mommy always scooped them out into a bowl for me. I haven't had a
soft-boiled egg for fifty years!

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> ChattyCathy > wrote:
>
>> http://www.recfoodcooking.com
>
> My mommy always scooped them out into a bowl for me. I haven't had a
> soft-boiled egg for fifty years!

My mommy used to serve it in an egg cup with a toast soldiers.

"ChattyCathy" > wrote

> http://www.recfoodcooking.com

I eat the pointy end with one bite. (laugh) That sounds
bad. Then I have a little plate of salt that I dip the
remainder in.

nancy

"Nancy Young" > wrote i:
>
> I eat the pointy end with one bite. (laugh) That sounds
> bad. Then I have a little plate of salt that I dip the remainder in.

I slice it twice lengthwise, into quarters and salt them.

On Nov 2, 1:15�pm, "cybercat" > wrote:
> "Nancy Young" > wrote i:
>
>
>
> > I eat the pointy end with one bite. �(laugh) �That sounds
> > bad. �Then I have a little plate of salt that I dip the remainder in.
>
> I slice it twice lengthwise, into quarters and salt them.

A soft boiled egg can't be sliced... you're talking hard cooked, or
purty darn near.

Sheldon wrote:
> On Nov 2, 1:15�pm, "cybercat" > wrote:
>> "Nancy Young" > wrote i:
>>
>>
>>
>>> I eat the pointy end with one bite. �(laugh) �That sounds
>>> bad. �Then I have a little plate of salt that I dip the remainder
>>> in.
>>
>> I slice it twice lengthwise, into quarters and salt them.
>
> A soft boiled egg can't be sliced... you're talking hard cooked, or
> purty darn near.


Not sliced, but you use a knife to cut the top off (the pointy end) then you
scoop the insides out into an egg cup. Or, in my case, into a mug with a
Tbs of room-temp butter, salt & pepper. Comfort food. Yet another reason
not to have ice cold butter

Jill

Nancy Young wrote:

>
> "ChattyCathy" > wrote
>
>> http://www.recfoodcooking.com
>
> I eat the pointy end with one bite. (laugh) That sounds
> bad. Then I have a little plate of salt that I dip the
> remainder in.
>
> nancy

So I guess that you might have some Lilliputan genes in your ancestry
then ;-)
--
Cheers
Chatty Cathy

On Nov 2, 12:23*pm, "Nancy Young" > wrote:
> "ChattyCathy" > wrote
>
> >http://www.recfoodcooking.com
>
> I eat the pointy end with one bite. *(laugh) *That sounds
> bad. *Then I have a little plate of salt that I dip the
> remainder in. *
>
> nancy

Since we're talking about hard-boiled right he

Cut them in half, throw away the yolk, then salt and eat the white.

No soft-boiled for me.

Cindy Hamilton

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com

Sharp end is the way I was taught!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
>
> Sharp end is the way I was taught!

This is about cooking, not laying... hehe

In article
>,
Sheldon > wrote:

> Omelet wrote:
> >
> > Sharp end is the way I was taught!
>
> This is about cooking, not laying... hehe

Bite me babycakes. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy


In a custard cup, out of the shell.

On Sun, 02 Nov 2008 18:34:57 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com

MCINL

I peel them and eat them in a *real* egg cup, not those little
eggshell propper uppers.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
>
> MCINL
>
> I peel them and eat them in a *real* egg cup, not
> those little eggshell propper uppers.


What's an egg shell propper upper?

On Mon, 3 Nov 2008 05:57:01 -0800 (PST), Sheldon >
wrote:

>sf wrote:
>>
>> MCINL
>>
>> I peel them and eat them in a *real* egg cup, not
>> those little eggshell propper uppers.
>
>
>What's an egg shell propper upper?

One of these... http://www.factsfacts.com/EggCups/EggCupEaten.jpg


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Mon, 3 Nov 2008 05:57:01 -0800 (PST), Sheldon >
> wrote:
>
>> sf wrote:
>>>
>>> MCINL
>>>
>>> I peel them and eat them in a *real* egg cup, not
>>> those little eggshell propper uppers.
>>
>>
>> What's an egg shell propper upper?
>
> One of these... http://www.factsfacts.com/EggCups/EggCupEaten.jpg

That looks like an eggcup to me. What do your eggcups look like then?

On Tue, 4 Nov 2008 08:19:41 -0000, "Ophelia" >
wrote:

>sf wrote:
>> On Mon, 3 Nov 2008 05:57:01 -0800 (PST), Sheldon >
>> wrote:
>>
>>> sf wrote:
>>>>
>>>> MCINL
>>>>
>>>> I peel them and eat them in a *real* egg cup, not
>>>> those little eggshell propper uppers.
>>>
>>>
>>> What's an egg shell propper upper?
>>
>> One of these... http://www.factsfacts.com/EggCups/EggCupEaten.jpg
>
>That looks like an eggcup to me. What do your eggcups look like then?
>
Think of the basic 2 egg coddler shape only it's a cup - not threaded
at the top.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Mon, 3 Nov 2008 05:57:01 -0800 (PST), Sheldon >
> wrote:
>
> >sf wrote:
> >>
> >> MCINL
> >>
> >> I peel them and eat them in a *real* egg cup, not
> >> those little eggshell propper uppers.
> >
> >
> >What's an egg shell propper upper?
>
> One of these... http://www.factsfacts.com/EggCups/EggCupEaten.jpg

See, I've always called those egg cups! :;-)

A shotglass works too.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

ChattyCathy wrote:
> http://www.recfoodcooking.com


Tee hee! They're scooped out and served in a coffee mug. Egg-a-cup! Mom
made them that way for me when I was a small child and I've been making them
that way for her the last couple of months. Role reversal, you might say
I do cut the "pointy" end off the egg first before I scoop out all the
insides. This (along with mac & cheese or really salty Lipton noodle soup
on a cold day) is comfort food

Jill

On Nov 2, 11:34 am, ChattyCathy > wrote:
> http://www.recfoodcooking.com

I soft "boil" mine in a microwave egg cooker, so the point is moot.
You drop the egg into the cup, put the cover on, and nuke for 30
seconds. If I'm extra hungry, I'll do two in the same cup. Works
good.

maxine in ri

maxine in ri > wrote in news:97b61287-0b80-480d-a13b-
:

> On Nov 2, 11:34 am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com
>
> I soft "boil" mine in a microwave egg cooker, so the point is moot.
> You drop the egg into the cup, put the cover on, and nuke for 30
> seconds. If I'm extra hungry, I'll do two in the same cup. Works
> good.
>
> maxine in ri
>


Best way to eat soft boiled eggs is from the sharp end, knock the top off,
and use hot buttered 'soldiers'..... herbed or plain.

http://recipefinder.ninemsn.com.au/a...aspx?id=295836



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
PeterLucas > wrote:


> Best way to eat soft boiled eggs is from the sharp end, knock the top off,
> and use hot buttered 'soldiers'..... herbed or plain.
>
> http://recipefinder.ninemsn.com.au/a...aspx?id=295836

Where's Bobo when you don't need him? Eggs and margarine, what a
combination!

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote in
:

> In article >,
> PeterLucas > wrote:
>
>
>> Best way to eat soft boiled eggs is from the sharp end, knock the top
>> off, and use hot buttered 'soldiers'..... herbed or plain.
>>
>> http://recipefinder.ninemsn.com.au/a...aspx?id=295836
>
> Where's Bobo when you don't need him? Eggs and margarine, what a
> combination!
>



I *never* use magarine (even if a recipe calls for it).

I only use butter.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"PeterLucas" > wrote in message
.25...
> Dan Abel > wrote in
> :
>
>> In article >,
>> PeterLucas > wrote:
>>
>>
>>> Best way to eat soft boiled eggs is from the sharp end, knock the top
>>> off, and use hot buttered 'soldiers'..... herbed or plain.
>>>
>>> http://recipefinder.ninemsn.com.au/a...aspx?id=295836
>>
>> Where's Bobo when you don't need him? Eggs and margarine, what a
>> combination!
>>
>
>
>
> I *never* use magarine (even if a recipe calls for it).
>
> I only use butter.
>

Why not use magarine?

In article > ,
PeterLucas > wrote:

> Dan Abel > wrote in
> :
>
> > In article >,
> > PeterLucas > wrote:
> >
> >
> >> Best way to eat soft boiled eggs is from the sharp end, knock the top
> >> off, and use hot buttered 'soldiers'..... herbed or plain.
> >>
> >> http://recipefinder.ninemsn.com.au/a...aspx?id=295836
> >
> > Where's Bobo when you don't need him? Eggs and margarine, what a
> > combination!
> >
>
>
>
> I *never* use magarine (even if a recipe calls for it).
>
> I only use butter.

We gave up margarine over 20 years ago. Research shows that it's worse
for you than butter, so what's the point?

Butter tastes better anyway.

Who ya gonna trust? Mother nature or some chemical lab?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article > ,
PeterLucas > wrote:

> Dan Abel > wrote in
> :
>
> > In article >,
> > PeterLucas > wrote:
> >
> >
> >> Best way to eat soft boiled eggs is from the sharp end, knock the top
> >> off, and use hot buttered 'soldiers'..... herbed or plain.
> >>
> >> http://recipefinder.ninemsn.com.au/a...aspx?id=295836
> >
> > Where's Bobo when you don't need him? Eggs and margarine, what a
> > combination!
> >
>
>
>
> I *never* use magarine (even if a recipe calls for it).
>
> I only use butter.

Somehow, I already knew that. :-)

Bet you don't follow the serving size recommendation, either. One egg
and one piece of toast?

--
Dan Abel
Petaluma, California USA

maxine in ri wrote:

> On Nov 2, 11:34 am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com
>
> I soft "boil" mine in a microwave egg cooker, so the point is moot.
> You drop the egg into the cup, put the cover on, and nuke for 30
> seconds. If I'm extra hungry, I'll do two in the same cup. Works
> good.
>
> maxine in ri

Heh. I've heard of those, but never seen one. Do you still have to
pierce a small hole in the egg shell so it doesn't explode?
--
Cheers
Chatty Cathy

On Nov 2, 11:55�pm, ChattyCathy > wrote:
> maxine in ri wrote:
> > On Nov 2, 11:34 am, ChattyCathy > wrote:
> >>http://www.recfoodcooking.com
>
> > I soft "boil" mine in a microwave egg cooker, so the point is moot.
> > You drop the egg into the cup, put the cover on, and nuke for 30
> > seconds. �If I'm extra hungry, I'll do two in the same cup. �Works
> > good.
>
> > maxine in ri
>
> Heh. I've heard of those, but never seen one. Do you still have to
> pierce a small hole in the egg shell so it doesn't explode?

With the ones I've seen the egg is broken into the cup and the yolk is
pierced.

Sheldon wrote:
> ChattyCathy wrote:
>
> > maxine in ri wrote:
> > > On Nov 2, 11:34 am, ChattyCathy > wrote:
> > >>http://www.recfoodcooking.com
>
> > > I soft "boil" mine in a microwave egg cooker, so the point is moot.
> > > You drop the egg into the cup, put the cover on, and nuke for 30
> > > seconds. If I'm extra hungry, I'll do two in the same cup. Works
> > > good.
>
> > > maxine in ri
>
> > Heh. I've heard of those, but never seen one. Do you still have to
> > pierce a small hole in the egg shell so it doesn't explode?
>
> With the ones I've seen the egg is broken into the cup and the yolk is
> pierced.

Scroll down to Product Description.

http://www.amazon.com/Micro-Egg-Micr...f=cm_lmf_tit_2

On Nov 2, 11:34 am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Fat end up, thin end up, I'd just like to make a decent softboiled egg
- period.

I gave up trying to order these in a restaurant - three attempts one
morning in Boone NC years ago cured me. I think the cook was ready to
come out and crown me with whatever eggs he had left over. So, I'm
not the only one who doesn't get the technique. : ))

tweeny90 wrote:
> On Nov 2, 11:34 am, ChattyCathy > wrote:
>
> >http://www.recfoodcooking.com
> > --
> > Cheers
> > Chatty Cathy
>
> Fat end up, thin end up, I'd just like to make a decent softboiled egg
> - period.
>
> I gave up trying to order these in a restaurant - three attempts one
> morning in Boone NC years ago cured me. �I think the cook was ready to
> come out and crown me with whatever eggs he had left over. �So, I'm
> not the only one who doesn't get the technique. �: ))

Soft boiled eggs is something one doesn't order in restaurants... next
time order soft poached eggs, and even that is best made at home.
Even fried over easy and scrambled is hit and miss at many
restaurants, both are typically over cooked. Why do you think omelets
are so popular, they're the easiest to cook, don't even need to know
how to crack an egg without breaking the yolk.

Sheldon wrote:
> tweeny90 wrote:
>> On Nov 2, 11:34 am, ChattyCathy > wrote:
>>
>>> http://www.recfoodcooking.com
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Fat end up, thin end up, I'd just like to make a decent softboiled
>> egg - period.
>>
>> I gave up trying to order these in a restaurant - three attempts one
>> morning in Boone NC years ago cured me. �I think the cook was ready
>> to come out and crown me with whatever eggs he had left over. �So,
>> I'm not the only one who doesn't get the technique. �: ))
>
> Soft boiled eggs is something one doesn't order in restaurants... next
> time order soft poached eggs, and even that is best made at home.
> Even fried over easy and scrambled is hit and miss at many
> restaurants, both are typically over cooked. Why do you think omelets
> are so popular, they're the easiest to cook, don't even need to know
> how to crack an egg without breaking the yolk.


I was totally surprised to find you can order soft boiled eggs, medium
boiled eggs, any sort of eggs really, at Waffle Hut. They have a special
gadget for boiling them to order. You won't find them on the menu, though.

Jill

jmcquown wrote on Mon, 3 Nov 2008 11:08:01 -0500:

> Sheldon wrote:
>> tweeny90 wrote:
>>> On Nov 2, 11:34 am, ChattyCathy > wrote:
>>>
>>>> http://www.recfoodcooking.com
>>>> --
>>>> Cheers
>>>> Chatty Cathy
>>>
>>> Fat end up, thin end up, I'd just like to make a decent
>>> softboiled egg - period.
>>>
>>> I gave up trying to order these in a restaurant - three
>>> attempts one morning in Boone NC years ago cured me. �I
>>> think the cook was ready to come out and crown me with
>>> whatever eggs he had left over. �So, I'm not the only one
>>> who doesn't get the technique. �: ))
>>
>> Soft boiled eggs is something one doesn't order in
>> restaurants... next time order soft poached eggs, and even
>> that is best made at home. Even fried over easy and scrambled
>> is hit and miss at many restaurants, both are typically over cooked.
>> Why do you think omelets are so popular, they're the
>> easiest to cook, don't even need to know how to crack an egg without
>> breaking the yolk.

> I was totally surprised to find you can order soft boiled
> eggs, medium boiled eggs, any sort of eggs really, at Waffle
> Hut. They have a special gadget for boiling them to order. You won't
> find them on the menu, though.

I've never wanted to order a soft-boiled egg at a Waffle Hut. Indeed, I
don't recall ever patronizing them at all but have you seen the egg
shaped gadget that can be put in a pot with real eggs which changes
color when the eggs are ready? I think Williams-Sonoma had them last
time I looked.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not