Comments on Alrightythen...TypePad2004-06-17T06:35:00ZDavid Bognerhttps://www.treppenwitz.com/tag:typepad.com,2003:https://www.treppenwitz.com/2004/06/alrightythen/comments/atom.xml/sara commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55052483a88342006-09-08T01:01:57Z2008-02-14T04:46:39Zsarahttp://www.typepad.com/t/commentsthis as un belivable as it sounds was really great for my science project. thanks<p>this as un belivable as it sounds was really great for my science project.<br />
thanks</p>laura commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f7af88342004-06-22T11:08:29Z2008-02-14T04:32:35Zlaurahttp://www.laurajaneindustries.com/blogIn Ireland, the eggs are never refrigerated either. I don't know of ANY country that I've been to in Europe...<p>In Ireland, the eggs are never refrigerated either. I don't know of ANY country that I've been to in Europe where I've found eggs refrigerated. I've visited supermarkets in all the countries I've been to.</p>
<p>Sometimes, it is not backwardness. Sometimes it is just fresher food as you said! :-)</p>
<p>Our eggs aren't white either, they are brown! :-)</p>
<p>One of the strangest things I remember from Israel, (I lived there for a year) is the milk in a bag. Does milk still come in bags in the supermarket? That was totally alien to me, having only ever seen glass bottles and later tetra paks.</p>Peter Adler commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e681688332004-06-18T11:21:53Z2008-02-14T04:32:23ZPeter AdlerTwo techniques... 1) The omelet: Use a small skillet with sloping sides; the French cast iron omelet pan is excellent,...<p>Two techniques...</p>
<p>1) The omelet:<br />
Use a small skillet with sloping sides; the French cast iron omelet pan is excellent, as <br />
are the American restaurant-style anodized aluminum ones such as Calphalon. Use <br />
of a nonstick pan lined with SilverStone (not teflon) will cut down on the melted butter. </p>
<p> Whip the egg/s with a little bit of cold water (not milk, which tends to weigh the <br />
mixture down). </p>
<p> Sauté in a medium-hot pan generously buttered. Sauteéd shallots and parsley are <br />
a nice addition to the egg mixture; sauteéd wild mushrooms are superb.</p>
<p> The technique is critical - keep the eggs moving in the pan, using a heatproof <br />
spatula to draw the cooked eggs into the center. When the top starts to gel, <br />
slide the omelet into the angle of the pan (now you see the reason for the sloped <br />
sides) and quickly flip it over with a toss of your hand. Immediately serve by <br />
folding the eggs onto the plate, don't put the pan back on the burner; the retained heat in the pan will set up the <br />
other side of the omelet. The interior of the omelet should still be a little moist <br />
and silky. Salt and pepper to taste.</p>
<p>2) Soft-boiled: <br />
Boil at a rolling boil in salted water for 1-3 minutes. I like it between 1.5-2 <br />
minutes; at this timing, the white is solid, the yolk is hot, but still liquid. <br />
Salt, pepper, paprika to taste; buttered toast cut in finger-sized pieces <br />
make excellent accessories for yolk-dipping.</p>
<p> Obviously, you should have actual egg-cups and little spoons for service. <br />
You can remove the top of the shell with a table knife, but there are other ways;<br />
my grandmother used to have a wierdo scissors that snipped the top of <br />
the shell off; it left a little lens of cooked white in the shell.</p>
<p>Gmail? Now, rather than later? OK...</p>Joey commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051fa4e88342004-06-18T03:45:24Z2008-02-14T04:33:01ZJoeyhttp://www.cabalofdoom.comOver easy on top of hash browns and or toast.<p>Over easy on top of hash browns and or toast.</p>Lisa commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f9f488342004-06-17T16:08:52Z2008-02-14T04:32:57ZLisa Billy taught me how to make his favorite way to eat eggs. It is called Egyptian Eyeballs (I don't know...<p>Billy taught me how to make his favorite way to eat eggs. It is called Egyptian Eyeballs (I don't know what makes them Egyptian.)<br />
Butter a piece of bread and cut a hole (about 1" diameter) in the center of the bread. Fry the bread until almost golden. Crack and pour raw egg into hole and fry a few more minutes. Turn once for less than a minute.<br />
I don't want a gmail invite, I just want to know what it is!</p>Lisa commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f70688342004-06-17T12:23:55Z2008-02-14T04:32:30ZLisahttp://www.mittenmusings.comMy favorite way to eat eggs: poached, resting on a pile of salty, fatty corned beef hash. MMmmm mmmm good....<p>My favorite way to eat eggs: poached, resting on a pile of salty, fatty corned beef hash. MMmmm mmmm good. It's a once-in-a-blue moon kinda meal, though...for obvious reasons.<br />
I know of the joy of fresh eggs very well. We live near a residential rehab center that maintains a farm. They sell eggs, etc to offset their operating costs. I agree, fresh eggs aren't even in the same category as the oldies in the fridge case.</p>David commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e6d3088332004-06-17T11:07:22Z2008-02-14T04:33:17ZDavidhttp://www.treppenwitz.comNoa... I bow before your superior knowledge of animal anatomy. Being a guy, I make certain assumptions about where things...<p>Noa... I bow before your superior knowledge of animal anatomy. Being a guy, I make certain assumptions about where things come from if they are produced while sitting down. :-)</p>
<p>Also, I am considering starting a breakfast cookbook based on the quality and quantity of great ideas in today's comments.</p>
<p>Thanks!</p>Noa commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e6a4b88332004-06-17T10:55:10Z2008-02-14T04:32:39ZNoaUmmm, David, sorry to tell you but eggs don't pop out of a chicken's butt. I already have a gmail...<p>Ummm, David, sorry to tell you but eggs don't pop out of a chicken's butt. I already have a gmail account (thanks, Gilly) but my favorite way fo eating eggs is a breakfast burrito. black beans and rice (could be leftovers from the previous evening), scrambled eggs, cheddar cheese and/or sour cream (heart-healthy folks -- try eshel or even plain yogurt) and wrap it all up in a tortilla or a wrap. Lots of protein, fairly low in fat. The breakfast of champions.</p>mademoiselle a. commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e681588332004-06-17T08:43:42Z2008-02-14T04:32:23Zmademoiselle a.Hm. From experience, I'd say Americans can be slightly pathophobic...and is it a wonder when you can get sued for...<p>Hm. From experience, I'd say Americans can be slightly pathophobic...and is it a wonder when you can get sued for anything like 1-2-3. Eggs over here [central Europe, Germany. Does it make me a bad Jew now???] are neither stored in the cooling section. For the same reason you've heard in Israel.<br />
My fav egg use...sweet: omelette from eggs and cornflakes. Salty: omelette with onions, tomatoes and cumin [I'd loose on spelling the name].</p>
<p>No gmail invite, pls. I am happy with the competition who just upgraded to 100 mb free storage ;)</p>shai commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f9bf88342004-06-17T07:14:14Z2008-02-14T04:32:53Zshaihttp://www.shaister.comGood to know, especially since our refrigerator is currently being repaired. Guess I can just live on eggs for a...<p>Good to know, especially since our refrigerator is currently being repaired. Guess I can just live on eggs for a couple of days.</p>David commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e68fc88332004-06-17T06:59:40Z2008-02-14T04:32:29ZDavidhttp://www.treppenwitz.comNicetameetcha! So far two invites gone and the cyber-ink isn't even dry on today's entry! Anyone else?<p>Nicetameetcha! So far two invites gone and the cyber-ink isn't even dry on today's entry! Anyone else?</p>Gil Ben Mori commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f6d388342004-06-17T06:51:41Z2008-02-14T04:32:28ZGil Ben Morihttp://gilbenmori.blogspot.comI love collecting trivia - will stick this at the back of my mind somewhere!<p>I love collecting trivia - will stick this at the back of my mind somewhere!</p>Carol Feldman commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e55051f92388342004-06-17T06:49:13Z2008-02-14T04:32:46ZCarol FeldmanYour fresh Israeli eggs mixed with cinnamon, sugar, tad of milk, salt, vanilla and then soak your challah in it...<p>Your fresh Israeli eggs mixed with cinnamon, sugar, tad of milk, salt, vanilla and then soak your challah in it for French toast. (Grill on either side in a little butter and serve with ...more butter and syrup!<br />
By the way, I love your blog. Check it a couple of times a day.<br />
Invite me, too.<br />
Carol <br />
(Olim Chadishim - 7 months)</p>AidelMaidel commented on 'Alrightythen...'tag:typepad.com,2003:6a00d8341c581e53ef00e5503e68c588332004-06-17T06:22:54Z2008-02-14T04:32:28ZAidelMaidelhttp://aidelmaidel.blogspot.comI like Baal Teshuvah Eggs Benedict - Shuva Brand English Muffin, Lightlife's fake canadian bacon, poached eggs, and altered Benedict...<p>I like Baal Teshuvah Eggs Benedict - Shuva Brand English Muffin, Lightlife's fake canadian bacon, poached eggs, and altered Benedict Sauce. Now you can invite me...</p>