Eggstra, eggstra read all about it (Aug. 27)
By Chuck Doud
The Madera Tribune
It seems a shame that all those recalled eggs are being thrown away. They could be cracked, pasteurized and sold as liquid eggs in cartons, says the Food and Drug Administration.
The old rules about eating eggs still apply, of course. As long as the salmonella investigation is under way, don’t eat raw eggs, as you might in eggnogs or home-made energy drinks, and don’t eat eggs that come out of the carton cracked. Those cracks could allow germs to get inside and make you sick.
A few years ago, food experts cautioned us to stop eating eggs over easy. “Order them over medium, and they will be cooked through,” was the advice at the time.
So, being a good boy, I have followed that advice. When the server in a restaurant asks how I want my eggds, I tell him or her, “over medium.” She writes that down, and about 10 minutes later brings them hot to the table. When I cut into them, I might get what I ordered — an over medium egg — or I might get an over-easy egg (as often as not) or I might get a hard egg.
To me, an over-medium egg should be cooked all the way through. No runny white, for example. However, there should still be some give to the yolk — just enough so one can dip one’s toast into it.
If you don’t get that when you order, start ordering scrambled eggs. They usually come out just fine — fluffy and cooked through, but not hard. Of course, one can’t dip one’s toast into the yolk of a scrambled egg, which is a bit of a loss.
Mrs. Doud always gets my over-medium eggs just right. I think she could go to the FDA and give egg-cooking lessons, and the FDA people then could fan across the country and teach others.
Meanwhile, as a nation, we are throwing away millions of eggs left and right. I find that eggs-asperating.
