Archived posting to the Leica Users Group, 2003/07/10
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]> A fried egg is unquestionably the finest form of cooked egg. This is > especially the case when the egg is fried in butter rather than oil and > sandwiched between two slices of stodgy white bread. If this makes me some > kind of dreadful prole then so be it. Try fried eggs with a bit of scallions (1/3 teaspoon, coarsely chopped, fried for 5 to 8 seconds before you put the egg into the frying pan), add 1/4 teaspoon of Maggi seasoning sauce (or a mild soy sauce) just before you take the egg out. Served over steamed white rice. Of course, I usually prefer a homemade "nuoc mam" sauce to Maggi or soy sauce, but it takes too long to explain. But all that takes work, so most of the time I have my sunny-side-ups with toast and butter. - - Phong Ian Watts wrote: > > Marc James Small wrote: > > > The USian "hard-boiled" is the British Isles "hard-cooked", > > but, again, they will understand the USian useage. No one but > the lowest > > of the low could ever eat a fried egg, so who would or could > want to know > > the proper terms for such horrible concoctions? > > Also: > > > How many citations to British, Irish, and Scottish cookery > books do you wish? > > > You can cite as many cookery books as you like but the fact remains that I > (like others on this list) have *never* heard anybody here in > the UK refer > to a hard-boiled egg as a 'hard-cooked' egg. > > A fried egg is unquestionably the finest form of cooked egg. This is > especially the case when the egg is fried in butter rather than oil and > sandwiched between two slices of stodgy white bread. If this makes me some > kind of dreadful prole then so be it. > > Ian Watts - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html