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One of life's little mysteries is who on earth was the first person to see an egg, covered with a shell and all, coming out of the butt end of a chicken and said, "ohhhhhhhhhhhhhhh, I'll bet that would taste yummy!"
An incredibly hungry person, I'm guessing.
I think someone probably just found eggs in the nest. Then got curious and tried - first raw, then cooked.
Later on discovered how to get a steady supply of this delicacy
Cooking eggs that way is the reason so many people do not think they like eggs. My husband didn't think he liked eggs when we got married. I made the mistake of saying I wanted eggs when I visited his mother once. Once was enough; I like my eggs fully cooked. He now likes my fully cooked eggs too. Raw eggs are actually dangerous.
I like the pan to be sizzling hot when I break the eggs and put them in the pan. Let them cook just a minute with only the yellow part broken then scramble all together, let fry a little more and stir again. I use medium high heat. If I like the end product, how can that be wrong? I like all my food done. I cook most foods longer than the instructions say to cook them. Most professional chefs don't get food done enough for my liking.
That is how I like mine too! Sizzling hot pan so the edges crisp up. Stir up the yellow and flip it over once. Of course all fried in bacon grease.
And I agree about undercooked food, especially chicken. I find most chicken you get at a restaurant to deli is semi raw. I roast my chicken until the skin crackles, but the inside is well cooked but melt in your mouth moist.
One of life's little mysteries is who on earth was the first person to see an egg, covered with a shell and all, coming out of the butt end of a chicken and said, "ohhhhhhhhhhhhhhh, I'll bet that would taste yummy!"
An incredibly hungry person, I'm guessing.
for eons, scavengers have been going after eggs, from bird eggs to crocodile eggs
so im sure early man saw this-
its been only in the last 100 years did we begin to question.... which came first
Scrambling some eggs for breakfast? Be warned: They're "one of the most overcooked dishes in America," food writer Michael Ruhlman tells NPR. "We kill our eggs with heat." What we should really be doing, he says, is cooking them "very slowly over very gentle heat." That way, "the curds form," and "the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds.
Scrambled, well-done. If there's no brown on any of the bits, and if ANY of it is soft or slippery, then it's not cooked enough).
Or, omelette, lightly browned on BOTH sides before the cheese gets folded in. Again - if there's no browning, and if ANY of it is soft or slippery, it's not cooked enough.
No poached, sunny-side anything, boiled (hard or soft). I can't even stand egg-drop soup and when I order my Shrimp with Lobster Sauce, I tell them "no egg."
The only time I'll want raw egg is in my cookie dough and my caesar dressing.
I don't like wet scrambled eggs, and I don't care if it's "wrong".
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