Eggs

I just had a conversation with a co-worker about many things, but we started talking about eggs. She asked me if I had ever eaten pickled eggs, and I said yes. They had a jar in a bar that I used to hang out in when I was an undergrad. They were purple, so I'm guessing and hoping they were pickled with beets. Ewww. Anywho, I emailed the friend that I thought I had shared the pickled-egg eating experience and she says she has no recollection about this. I even told her details and she doesn't remember. I'm LOL because I think both of us need a huge jug of estrogen. Oh, how I wish I had my old memory when I was so sure of myself. Now, I am always so unsure it's criminal. And I hate that more than I can say.

The egg discussion also included egg whites or egg yolks. I eat only the whites, and I probably have a hard-boiled egg white every day. How many of you are either or? We also discussed whether the yolk or egg has more protein? Once again, I knew I had to learn all about nutrition in nursing school, but I couldn't remember. I know that low-fat cooking and low fat food does not use egg yolks because that's where all of the fat is contained. So, I did some research and found out that the egg whites are indeed rich in protein. I hate when a hard-boiled egg has that green iron sulfide film. (go to the end of the article). One way I have found to avoid that is to put cold eggs into cold water, bring to a rolling boil and then take off of the heat. Cover and let stand for about 15 minutes. I sometimes leave them on the stove longer because I forget about them. No nasty green film.


"If you have an egg in the house, you have a meal." Mon's grandmother