Re: C'mon, do the egg drop thing

On 12/13/2024 11:13 PM, Mike Duffy wrote:

On 2024-12-13, BryanGSimmons wrote:
 

"Just salt and pepper is fine.  Hey, I've got a question.  I understand
the pepper mill, because it keeps the pepper fresher not having it
pre-ground, but why the salt mill?  Salt doesn't get stale or anything."
.
"I like salt ground more finely than regular table salt, not gritty. Try
it."

 Actually, I agree with you on that point; I do not like the
gritty texture of 'table' salt; it's too much like sand.
 However, I avoid sodium in any form, for the usual reasons.
 There are foods that make salt very enticing though. As you
have identified, MdD fries have childhood-seated memories.
 And kudos on your weight loss. Whatever works for you, do it.
 

My hypertension is well controlled, and not particularly salt sensitive, which is lucky because I am salt crazy. I've still got a bit of the turkey soup left.  I've been poaching an egg for each bowl.  First, I separate a jumbo egg, and use the white in the egg drop fashion, then after about a minute of the heat turned off, I slide in the intact yolk, and give it another minute before gently putting it into a bowl.  The first half of the soup has only egg white, then when the bowl is half empty and cooled a bit, I chop up the creamy yolk with the spoon, and the second half has lovely, silky, half set portions of yolk. I've never seen this technique for poached egg in soup, but it works well.
https://photos.app.goo.gl/6dh1rckenXuAeYw47
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