While my family has been hit by a lovely cold/flu combo I have been attempting to study for my midterm. I spent several hours last night reading about the properties of eggs. I now know why my hardboiled eggs have a green tinge to the edge of the yolks..........the sulfur in the egg whites react to the iron in the yolks when eggs are cooked at too high a heat or for too long. This makes iron sulfide. Which is why we should never boil our hardboiled eggs. ....oops, who knew?
It was a race which would win. The pile a kleenex on the table or the chapter on eggs.
My red nose and throbbing head called an end to the race. A tie between them was declared at scrambled eggs.
This week's class is on potatoes. At least I am studying comfort food.....
Sniffly yours,
Christine
Potato's - now we are talking about real food. Hope they spend a few geeks on this one.
ReplyDeleteOops, I meant weeks not geeks.
ReplyDelete