I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
About once a week, I make both hard and soft boiled together. I have a small pot that comfortably holds four X-large eggs. Bring water to a
boil, put in four eggs.
Watch the clock and after 6 minutes, I take the pot to the sink. With a spoon, I lift out one egg, run a bit of water over it so I can hold it. crack the shell around the middle, separate and scoop each half into a
cup. Repeat with second egg.
Leave the other two sit in the pot. After I'd done eating and cleaning
up, I dump the water and leave the other two for the next day.
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
About once a week, I make both hard and soft boiled together.-a I have a small pot that comfortably holds four X-large eggs.-a Bring water to a
boil, put in four eggs.
Watch the clock and after 6 minutes, I take the pot to the sink. With a spoon, I lift out one egg, run a bit of water over it so I can hold it. crack the shell around the middle, separate and scoop each half into a cup.-a Repeat with second egg.
Leave the other two sit in the pot. After I'd done eating and cleaning
up, I dump the water and leave the other two for the next day.
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
On 8/11/2026 5:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
There's a level between soft and hard boiled that's perfect. Fried eggs,
I want the yolk runny, so I can mix it all up with potatoes and such.
This was dinner this evening.
https://photos.app.goo.gl/XRGRxX3rmD3azeSo7
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more healthier but >> because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi
On 8/11/2026 6:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi-a
~
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
Fortunately, I like them both!
On 8/11/2026 6:50 PM, jmcquown wrote:
On 8/11/2026 6:56 PM, dsi1 wrote:That looks repulsive.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth. >>
On 8/11/2026 5:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
There's a level between soft and hard boiled that's perfect. Fried eggs,
I want the yolk runny, so I can mix it all up with potatoes and such.
This was dinner this evening.
https://photos.app.goo.gl/XRGRxX3rmD3azeSo7
On 8/11/2026 7:06 PM, ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi
More gross old people food.
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi-a
I don't believe that I've ever had that. If I did have some it was probably on
the mainland. OTOH, I'm always on the lookout for new foods so I'll probably make some soon. Thanks.
Lunch today was spicy bowl noodles with Kim Chee and a grilled cheese sandwich.
https://photos.app.goo.gl/pbyjvVeq9AWiMxdz9
https://photos.app.goo.gl/97dnbDiBG5nfQV2X6
On Tue, 11 Aug 2026 19:29:27 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
On 8/11/2026 6:50 PM, jmcquown wrote:
On 8/11/2026 6:56 PM, dsi1 wrote:That looks repulsive.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth. >>>
It looks fine to me.
On 8/11/2026 8:57 PM, Uncle Bruce wrote:
On Tue, 11 Aug 2026 19:29:27 -0500, Bryan SimmonsIt's not repulsive looking but it doesn't make much sense having to
<bryangsimmons@gmail.com> wrote:
On 8/11/2026 6:50 PM, jmcquown wrote:
On 8/11/2026 6:56 PM, dsi1 wrote:That looks repulsive.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
It looks fine to me.
spoon the soft boiled eggs out of the shells in a bowl of soup.
On 8/11/2026 6:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it
requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive
nutrients, like lutein and zeaxanthin, compared to frying methods used
to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more healthier but >> because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
dsi1 <user4746@newsgrouper.org.invalid> posted:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
I don't believe that I've ever had that. If I did have some it was probably on
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi-a
the mainland. OTOH, I'm always on the lookout for new foods so I'll probably
make some soon. Thanks.
LOTS of variations to try. Some have pickle relish as part of the filling,
On Wed, 12 Aug 2026 04:43:40 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 8/11/2026 8:57 PM, Uncle Bruce wrote:
On Tue, 11 Aug 2026 19:29:27 -0500, Bryan SimmonsIt's not repulsive looking but it doesn't make much sense having to
<bryangsimmons@gmail.com> wrote:
On 8/11/2026 6:50 PM, jmcquown wrote:
On 8/11/2026 6:56 PM, dsi1 wrote:That looks repulsive.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
It looks fine to me.
spoon the soft boiled eggs out of the shells in a bowl of soup.
Well, you don't want to eat the shells.
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
Of course not.
I'd stir those in pretty vigorously.
On 8/12/2026 4:53 AM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 04:43:40 -0400, jmcquown <j_mcquown@comcast.net>You missed the point. Why put soft boiled eggs in the shells in a bowl
wrote:
It's not repulsive looking but it doesn't make much sense having to
spoon the soft boiled eggs out of the shells in a bowl of soup.
Well, you don't want to eat the shells.
of soup? You'd need to spoon it out of the shells to eat and probably
wind up with egg shells in the soup. I suppose David will say it's a >Chinese thing and he may well be right about that. It still doesn't
make a lot of sense.
On 2026-08-12, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
[quoted text muted]
I don't believe that I've ever had that. If I did have some it was probably on
the mainland. OTOH, I'm always on the lookout for new foods so I'll probably
make some soon. Thanks.
LOTS of variations to try. Some have pickle relish as part of the filling,
That's why I don't eat anybody else's deviled eggs. You never know
when they're going to add pickle relish.
Mayo, mustard (Dijon for preference), salt, pepper, and a
sprinkling of cayenne.
Cindy Hamilton wrote in article <115hdq0$m2n3$6@dont-email.me>:
On 2026-08-12, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
[quoted text muted]
I don't believe that I've ever had that. If I did have some it was probably on
the mainland. OTOH, I'm always on the lookout for new foods so I'll probably
make some soon. Thanks.
LOTS of variations to try. Some have pickle relish as part of the filling,
That's why I don't eat anybody else's deviled eggs. You never know
when they're going to add pickle relish.
Mayo, mustard (Dijon for preference), salt, pepper, and a
sprinkling of cayenne.
I've been unable to abide mayo ever since being pregnant. I don't
often make deviled eggs, but when I do, I use yellow mustard and
a little vegetable oil.
I've been unable to abide mayo ever since being pregnant. I don't
often make deviled eggs, but when I do, I use yellow mustard and
a little vegetable oil.
Everything's better with mayo... but I control myself.
It's not the same as making Egg Drop soup.
On 8/12/2026 5:14 AM, Cindy Hamilton wrote:
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:Right? They're sitting there in the soup in the shell, half open...
On 8/11/2026 6:56 PM, dsi1 wrote:Of course not.
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth. >>
I'd stir those in pretty vigorously.
you'd wind up with egg shells in the soup.
It's not the same as making Egg Drop soup.
On Wed, 12 Aug 2026 07:39:24 -0400, The True Melissa
<thetruemelissa@gmail.comNOSPAM> wrote:
Cindy Hamilton wrote in article <115hdq0$m2n3$6@dont-email.me>:
On 2026-08-12, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
[quoted text muted]
I don't believe that I've ever had that. If I did have some it was probably on
the mainland. OTOH, I'm always on the lookout for new foods so I'll probably
make some soon. Thanks.
LOTS of variations to try. Some have pickle relish as part of the filling,
That's why I don't eat anybody else's deviled eggs. You never know
when they're going to add pickle relish.
Mayo, mustard (Dijon for preference), salt, pepper, and a
sprinkling of cayenne.
I've been unable to abide mayo ever since being pregnant. I don't
often make deviled eggs, but when I do, I use yellow mustard and
a little vegetable oil.
Everything's better with mayo... but I control myself.
Cindy Hamilton wrote in article <115hdq0$m2n3$6@dont-email.me>:
On 2026-08-12, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
LOTS of variations to try. Some have pickle relish as part of the filling,
That's why I don't eat anybody else's deviled eggs. You never know
when they're going to add pickle relish.
Mayo, mustard (Dijon for preference), salt, pepper, and a
sprinkling of cayenne.
I've been unable to abide mayo ever since being pregnant. I don't
often make deviled eggs, but when I do, I use yellow mustard and
a little vegetable oil.
On 2026-08-12, jmcquown <j_mcquown@comcast.net> wrote:
On 8/12/2026 5:14 AM, Cindy Hamilton wrote:
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:Right? They're sitting there in the soup in the shell, half open...
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
Of course not.
I'd stir those in pretty vigorously.
you'd wind up with egg shells in the soup.
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.That's one I have not had in ages.
It's not the same as making Egg Drop soup.
On 2026-08-12, Uncle Bruce <Bruce@invalid.invalid> wrote:
Everything's better with mayo... but I control myself.
As do I.
Some people make deviled eggs with butter or Greek yogurt.
The vegetable oil is eyebrow raising for me, but if you like it, continue
on. But you might try dab of sour cream next time if mayo has your stomach lurching and leave off the vegetable oil.
Sorry, but you guys keep talking about deviled eggs and it keeps
reminding me of the last time I made them. It was for a family event. I
had cooked up a dozen eggs and spent a lot of time to cook them, to carefully remove the shells, cut them in half, scoop out and mash the
yolks and add the goodies and then refill the eggs. Then I had to screw around to arrange then wobble free. I got to try on and it was
delicious. My good niece had one and really liked it. Then the Big Niece moved in an ate the rest. It took her a lot less time to empty that
platter than it had taken me to make them.
ItsJoanNotJoAnn@webtv.net wrote in article <1786540977-4742 @newsgrouper.org>:
The vegetable oil is eyebrow raising for me, but if you like it, continue on. But you might try dab of sour cream next time if mayo has your stomach lurching and leave off the vegetable oil.
That does sound good. I'll try it if I have some in stock.
I haven't had deviled eggs in quite a while. Maybe I should eat
more eggs. I do know someone with backyard chickens.
Uncle Bruce wrote in article <18cb0c4067371f88$165548$989275 >$4056de03@news.newsgroupdirect.com>:
I've been unable to abide mayo ever since being pregnant. I don't
often make deviled eggs, but when I do, I use yellow mustard and
a little vegetable oil.
Everything's better with mayo... but I control myself.
Before I had a child, I liked mayo and didn't care for green
olives. Since becoming pregnant, I've despised mayo and all its
works, and I love green olives. Most mothers say their
preferences switched back when the gave birth, but mine never
did.
Mayo is a sneaky little ingredient found in many dishes where
it's not visible. It can be difficult to order sandwiches without
it.
Enjoy your mayo. :-)
On 2026-08-12, jmcquown <j_mcquown@comcast.net> wrote:
On 8/12/2026 5:14 AM, Cindy Hamilton wrote:
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:Right? They're sitting there in the soup in the shell, half open...
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
Of course not.
I'd stir those in pretty vigorously.
you'd wind up with egg shells in the soup.
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I'm trying to decide whether or not to have eggs for dinner tonight.
On 8/11/2026 6:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg
because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more
heat-sensitive nutrients, like lutein and zeaxanthin, compared to
frying methods used to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but because they're so delectable. I'm not a fan of
hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of
broth.
Mayo is a sneaky little ingredient found in many dishes where
it's not visible. It can be difficult to order sandwiches without
it.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 8/11/2026 5:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg
because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg
can improve its nutritional value.
Boiling an egg has a slight advantage in preserving more
heat-sensitive nutrients, like lutein and zeaxanthin, compared
to frying methods used to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9AThere's a level between soft and hard boiled that's perfect. Fried
eggs, I want the yolk runny, so I can mix it all up with potatoes
and such. This was dinner this evening. https://photos.app.goo.gl/XRGRxX3rmD3azeSo7
That's a very hearty dinner. Breakfast for me was toast and a
persimmon. That's sort of a monk's meal.
https://photos.app.goo.gl/M51KnuThaRft6gYu9
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I should eat more boiled eggs - not because it's slightly more
healthier but because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
How do you feel about deviled eggs? -aEfyi-a
~
I don't believe that I've ever had that. If I did have some it was
probably on the mainland. OTOH, I'm always on the lookout for new
foods so I'll probably make some soon. Thanks.
Lunch today was spicy bowl noodles with Kim Chee and a grilled cheese sandwich.
https://photos.app.goo.gl/pbyjvVeq9AWiMxdz9
https://photos.app.goo.gl/97dnbDiBG5nfQV2X6
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg
because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can improve its nutritional value.
Boiling an egg has a slight advantage in preserving more
heat-sensitive nutrients, like lutein and zeaxanthin, compared to
frying methods used to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but because they're so delectable. I'm not a fan of
hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
I like my poached and fried eggs to have very
runny yolks and I like my scrambled eggs very wet.
On 8/11/2026 5:56 PM, dsi1 wrote:
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg
because it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more
heat-sensitive nutrients, like lutein and zeaxanthin, compared to
frying methods used to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but because they're so delectable. I'm not a fan of
hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9AThere's a level between soft and hard boiled that's perfect. Fried
eggs, I want the yolk runny, so I can mix it all up with potatoes and
such. This was dinner this evening. https://photos.app.goo.gl/XRGRxX3rmD3azeSo7
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-08-12, jmcquown <j_mcquown@comcast.net> wrote:
On 8/12/2026 5:14 AM, Cindy Hamilton wrote:
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:Right? They're sitting there in the soup in the shell, half open...
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
Of course not.
I'd stir those in pretty vigorously.
you'd wind up with egg shells in the soup.
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
Agree no shell, but does not look properly proportioned. The white of
the egg looks sliced in half as normal. The yolk however, seems more
like from a full egg than half and is rising above the half of sliced >albumen. Maybe just floating on other liquid give that appearance.
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-08-12, jmcquown <j_mcquown@comcast.net> wrote:
On 8/12/2026 5:14 AM, Cindy Hamilton wrote:
On 2026-08-11, jmcquown <j_mcquown@comcast.net> wrote:Right? They're sitting there in the soup in the shell, half open...
On 8/11/2026 6:56 PM, dsi1 wrote:
I should eat more boiled eggs - not because it's slightly more healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
Personally, I'd rather not have soft boiled eggs served in a bowl of broth.
Of course not.
I'd stir those in pretty vigorously.
you'd wind up with egg shells in the soup.
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
On Wed, 12 Aug 2026 13:56:26 -0400, Ed P <esp@snet.n> wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
I'm not sure that was in the shell. The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
Agree no shell, but does not look properly proportioned. The white of
the egg looks sliced in half as normal. The yolk however, seems more
like from a full egg than half and is rising above the half of sliced
albumen. Maybe just floating on other liquid give that appearance.
Yes, I noticed that too. The white is halved, but the yellow is whole.
This could be a mysterious Chinese technique.
The white is halved, but the yellow is whole.
This could be a mysterious Chinese technique.
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton
Mea culpa.-a Second look, I don't see a shell.-a The presentation is a bit odd, though.If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
Don't be too hard on yourself Jill.
On 2026-08-12 2:46 p.m., jmcquown wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton
Mea culpa.-a Second look, I don't see a shell.-a The presentation is aIf they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
bit odd, though.
Don't be too hard on yourself Jill. I had not noticed it when I first glanced at the photo. When you mentioned the shell I went back for a
second look I saw what appeared to be shell.-a I just had another look
and if there is not a shell there it sure looked like one. That made me
go back and have yet another look and son of a gun it could be an issue
of surface tension and light reflection.At about 2 o'clock on the egg on
the right I see a strip of white that resembles the inside of a shell.
When I look at the bottom right of the piece of pork there is the same
sort of effect but since it is pork it is not likely egg shell.-a Maybe
some day when pigs can fly-a ;-)
Uncle Bruce wrote on 8/12/2026 1:10 PM:
On Wed, 12 Aug 2026 13:56:26 -0400, Ed P <esp@snet.n> wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
On Wed, 12 Aug 2026 12:57:38 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
I'm not sure that was in the shell.-a The piece on the left looked
like plain old egg white.
If they were in the shell, I'd scoop out innards before mixing.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
Agree no shell, but does not look properly proportioned.-a The white of
the egg looks sliced in half as normal.-a The yolk however, seems more
like from a full egg than half and is rising above the half of sliced
albumen.-a Maybe just floating on other liquid give that appearance.
Yes, I noticed that too. The white is halved, but the yellow is whole.
This could be a mysterious Chinese technique.
Or it could be a magic Hiwayan egg.
Only Uncle would know for sure.
When you have time, could you please show us a few of the many cases
you have solved during your career as Canada's top law officer?
Officer Dave has entered the case. Her Majesty couldn't
solve it, but by god, Dave WILL. Relax and standby folks.
Hank Rogers wrote on 8/12/2026 4:21 PM:
Uncle Bruce wrote on 8/12/2026 1:10 PM:
On Wed, 12 Aug 2026 13:56:26 -0400, Ed P <esp@snet.n> wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
I don't think they're in the shell. Look at the one on the left, that >>>>> broke. I don't see a shell. Maybe the honourable representative from >>>>> Hawaii can shed light.
Agree no shell, but does not look properly proportioned.-a The white of >>>> the egg looks sliced in half as normal.-a The yolk however, seems more >>>> like from a full egg than half and is rising above the half of sliced
albumen.-a Maybe just floating on other liquid give that appearance.
Yes, I noticed that too. The white is halved, but the yellow is whole.
This could be a mysterious Chinese technique.
Or it could be a magic Hiwayan egg.
Only Uncle would know for sure.
Update ... Officer Dave has entered the case. Her Majesty couldn't
solve it, but by god, Dave WILL. Relax and standby folks.
On Wed, 12 Aug 2026 17:21:06 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Hank Rogers wrote on 8/12/2026 4:21 PM:
Uncle Bruce wrote on 8/12/2026 1:10 PM:
On Wed, 12 Aug 2026 13:56:26 -0400, Ed P <esp@snet.n> wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
I don't think they're in the shell. Look at the one on the left, that >>>>>> broke. I don't see a shell. Maybe the honourable representative from >>>>>> Hawaii can shed light.
Agree no shell, but does not look properly proportioned.-a The white of >>>>> the egg looks sliced in half as normal.-a The yolk however, seems more >>>>> like from a full egg than half and is rising above the half of sliced >>>>> albumen.-a Maybe just floating on other liquid give that appearance.
Yes, I noticed that too. The white is halved, but the yellow is whole. >>>> This could be a mysterious Chinese technique.
Or it could be a magic Hiwayan egg.
Only Uncle would know for sure.
Update ... Officer Dave has entered the case. Her Majesty couldn't
solve it, but by god, Dave WILL. Relax and standby folks.
I still think it's a Chinese technique, but we'll have to wait for Mr
Aloha.
You want to mix runny egg yolk with potatoes yet deviled eggs are gross?
https://tastesbetterfromscratch.com/traditional-deviled-eggs/
You missed the point. Why put soft boiled eggs in the shells in a bowl
of soup? You'd need to spoon it out of the shells to eat and probably
wind up with egg shells in the soup. I suppose David will say it's a Chinese thing and he may well be right about that. It still doesn't
make a lot of sense.
Ed P <esp@snet.n> posted:
You want to mix runny egg yolk with potatoes yet deviled eggs are
gross?
https://tastesbetterfromscratch.com/traditional-deviled-eggs/
My granddaughter loves steamed eggs. I was surprised to see her
dribble some sesame oil on the egg and then dainty add some crushed
sesame seed on top. It's a remarkably simple dish that's heavy on the pleasure of texture. The Chinese might make it with chicken stock but
I just use water.
https://www.chinasichuanfood.com/chinese-steamed-egg/
On Wed, 12 Aug 2026 17:21:06 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Hank Rogers wrote on 8/12/2026 4:21 PM:
Uncle Bruce wrote on 8/12/2026 1:10 PM:
On Wed, 12 Aug 2026 13:56:26 -0400, Ed P <esp@snet.n> wrote:
On 8/12/2026 1:14 PM, Uncle Bruce wrote:
I don't think they're in the shell. Look at the one on the left, that >>>>>> broke. I don't see a shell. Maybe the honourable representative from >>>>>> Hawaii can shed light.
Agree no shell, but does not look properly proportioned.-a The white of >>>>> the egg looks sliced in half as normal.-a The yolk however, seems more >>>>> like from a full egg than half and is rising above the half of sliced >>>>> albumen.-a Maybe just floating on other liquid give that appearance.
Yes, I noticed that too. The white is halved, but the yellow is whole. >>>> This could be a mysterious Chinese technique.
Or it could be a magic Hiwayan egg.
Only Uncle would know for sure.
Update ... Officer Dave has entered the case. Her Majesty couldn't
solve it, but by god, Dave WILL. Relax and standby folks.
I still think it's a Chinese technique, but we'll have to wait for Mr
Aloha.
On 2026-08-12, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Wed, 12 Aug 2026 17:21:06 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Only Uncle would know for sure.
Update ... Officer Dave has entered the case. Her Majesty couldn't >>>solve it, but by god, Dave WILL. Relax and standby folks.
I still think it's a Chinese technique, but we'll have to wait for Mr
Aloha.
Google turns up several ways to do it. This one seems most likely
to me:
Gently score just the outer white all the way around the equator of the
egg with a knife tip, then let the halves pull apart so the soft yolk
remains intact inside one half.
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
Uncle Bruce <Bruce@invalid.invalid> posted:
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
You guys don't seem to know a thing about ramen. That's shocking. If I had time,
I would have soaked the eggs in shoyu and dashi.
https://www.justonecookbook.com/ramen-egg/
On Thu, 13 Aug 2026 09:56:03 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
You guys don't seem to know a thing about ramen. That's shocking. If I had time,
I would have soaked the eggs in shoyu and dashi.
https://www.justonecookbook.com/ramen-egg/
Just say that the eggs aren't in their shells. Don't make everything
about "us vs them".
Uncle Bruce <Bruce@invalid.invalid> posted:
On Thu, 13 Aug 2026 09:56:03 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
You guys don't seem to know a thing about ramen. That's shocking. If I had time,
I would have soaked the eggs in shoyu and dashi.
https://www.justonecookbook.com/ramen-egg/
Just say that the eggs aren't in their shells. Don't make everything
about "us vs them".
There is no "us" here - only me. You people would rather curse the darkness than
light a candle. Why the heck are you guys stumbling around in the dark? Have >you forgotten your AI buddy? Have you forgotten how to do a Google search? Do >I have to explain everything to you?
Uncle Bruce <Bruce@invalid.invalid> posted:
I don't think they're in the shell. Look at the one on the left, that
broke. I don't see a shell. Maybe the honourable representative from
Hawaii can shed light.
You guys don't seem to know a thing about ramen.
On 2026-08-13, dsi1 <user4746@newsgrouper.org.invalid> wrote:
You guys don't seem to know a thing about ramen.Why should we? It's a niche dish. Some of us don't have a
Japanese restaurant nearby.
On 2026-08-11 6:25 p.m., Ed P wrote:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because
it requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-
sensitive nutrients, like lutein and zeaxanthin, compared to frying
methods used to make a scrambled egg.
I don't eat a lot of eggs. They are a key component of my Sunday brunch
and I may have them maybe one other lunch during the week. I usually
have them poached or scrambled and maybe once a month they will be fried sunny side up.-a I don't know about the heat sensitive part. I tend to
have them barely cooked. I like my poached and fried eggs to have very
runny yolks and I like my scrambled eggs very wet.
jmcquown <j_mcquown@comcast.net> posted:
You missed the point. Why put soft boiled eggs in the shells in a bowl
of soup? You'd need to spoon it out of the shells to eat and probably
wind up with egg shells in the soup. I suppose David will say it's a
Chinese thing and he may well be right about that. It still doesn't
make a lot of sense.
David would say that if he went to a ramen house and they did not add an a soft-boiled egg as garnish, he would be very disappointed. I don't know what the Chinese do because I've never had a Chinese soft-boiled egg.
jmcquown <j_mcquown@comcast.net> wrote or quoted:
It's not the same as making Egg Drop soup.
I asked the chatbot.
| Egg Drop Soup
|
| At its most basic, Chinese egg drop soup - literally translated as
| "Egg Flower Soup" - is a comforting, minimalist dish. A lightly sea-
| soned, boiling broth (usually chicken or tomato-based) is brought to
| a simmer. A beaten egg is then poured into the pot in a thin, steady
| stream while the liquid is gently swirled. The residual heat instantly
| cooks the egg into delicate, wispy, ribbon-like ribbons that float
| gracefully like flower petals.
Gently score just the outer white all
the way around the equator of the egg
with a knife tip, then let the halves
pull apart so the soft yolk remains
intact inside one half.
On 8/12/2026 7:19 AM, Stefan Ram wrote:
jmcquown <j_mcquown@comcast.net> wrote or quoted:
It's not the same as making Egg Drop soup.
I asked the chatbot.Of course you did.>
| Egg Drop SoupEgg drop soup is good diet food.
|
| At its most basic, Chinese egg drop soup - literally translated as
| "Egg Flower Soup" - is a comforting, minimalist dish. A lightly
sea- | soned, boiling broth (usually chicken or tomato-based) is
brought to | a simmer. A beaten egg is then poured into the pot in
a thin, steady | stream while the liquid is gently swirled. The
residual heat instantly | cooks the egg into delicate, wispy,
ribbon-like ribbons that float | gracefully like flower petals.
On 8/12/2026 8:50 PM, dsi1 wrote:
jmcquown <j_mcquown@comcast.net> posted:
You missed the point. Why put soft boiled eggs in the shells in a
bowl of soup? You'd need to spoon it out of the shells to eat and
probably wind up with egg shells in the soup. I suppose David
will say it's a Chinese thing and he may well be right about that.
It still doesn't make a lot of sense.
David would say that if he went to a ramen house and they did notJill gets a lot of details wrong. Chinese, Korean, Japanese? They all
add an a soft-boiled egg as garnish, he would be very disappointed.
I don't know what the Chinese do because I've never had a Chinese soft-boiled egg.
look the same and all eat rice. That's enough for her.
It's just a bowl of noodles and garnish in broth, for Christ's sake.
Uncle Bruce <Bruce@invalid.invalid> posted:
On Thu, 13 Aug 2026 09:56:03 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
I don't think they're in the shell. Look at the one on the left,
that broke. I don't see a shell. Maybe the honourable
representative from Hawaii can shed light.
You guys don't seem to know a thing about ramen. That's shocking.
If I had time, I would have soaked the eggs in shoyu and dashi.
https://www.justonecookbook.com/ramen-egg/
Just say that the eggs aren't in their shells. Don't make everything
about "us vs them".
There is no "us" here - only me. You people would rather curse the
darkness than light a candle. Why the heck are you guys stumbling
around in the dark? Have you forgotten your AI buddy? Have you
forgotten how to do a Google search? Do I have to explain everything
to you?
Today, my daughter made some pandan balls. She's trying to teach the grandkids how to cook stuff.
https://photos.app.goo.gl/M5KvJLuaLVCwFvhN8
Uncle Bruce <Bruce@invalid.invalid> posted:Want to switch up the marinade? Try one of these twists:
I don't think they're in the shell. Look at the one on the left,
that broke. I don't see a shell. Maybe the honourable
representative from Hawaii can shed light.
You guys don't seem to know a thing about ramen. That's shocking. If
I had time, I would have soaked the eggs in shoyu and dashi.
https://www.justonecookbook.com/ramen-egg/
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, dsi1 <user4746@newsgrouper.org.invalid> wrote:
You guys don't seem to know a thing about ramen.Why should we? It's a niche dish. Some of us don't have a
Japanese restaurant nearby.
People in the US who are broke usually just buy instant ramen.
On 2026-08-13, Cindy Hamilton wrote:
Gently score just the outer white all
the way around the equator of the egg
with a knife tip, then let the halves
pull apart so the soft yolk remains
intact inside one half.
This way will still put tiny shell shards
embedded in the egg. The way I do it is:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried
noodle block paired with a dehydrated powder or oil packet. Real ramen
is a handcrafted restaurant meal featuring fresh alkaline wheat noodles >(kansui) served in a rich, complex bone or vegetable broth simmered for >hours.
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried
noodle block paired with a dehydrated powder or oil packet. Real ramen
is a handcrafted restaurant meal featuring fresh alkaline wheat noodles
(kansui) served in a rich, complex bone or vegetable broth simmered for
hours.
Ah, thanks! I didn't know how much effort is required to prepare
(real) ramen, although I once watched a TV series (fiction) dealing
with a Japanese man and his experience with food in restaurants
("Samurai Gourmet", Netflix, 2017, 12 episodes, based on a culinary
essay and popular manga series written by Masayuki Kusumi).
Apparently crunchy will work too, Thai style:
https://www.youtube.com/watch?v=u1kk_cUi8v0
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried
noodle block paired with a dehydrated powder or oil packet. Real ramen
is a handcrafted restaurant meal featuring fresh alkaline wheat noodles >(kansui) served in a rich, complex bone or vegetable broth simmered for >hours.
Ah, thanks! I didn't know how much effort is required to prepare
(real) ramen, although I once watched a TV series (fiction) dealing
with a Japanese man and his experience with food in restaurants
("Samurai Gourmet", Netflix, 2017, 12 episodes, based on a culinary
essay and popular manga series written by Masayuki Kusumi).
ram@zedat.fu-berlin.de (Stefan Ram) posted:
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried >noodle block paired with a dehydrated powder or oil packet. Real
ramen is a handcrafted restaurant meal featuring fresh alkaline
wheat noodles (kansui) served in a rich, complex bone or vegetable
broth simmered for hours.
Ah, thanks! I didn't know how much effort is required to prepare
(real) ramen, although I once watched a TV series (fiction)
dealing with a Japanese man and his experience with food in
restaurants ("Samurai Gourmet", Netflix, 2017, 12 episodes, based
on a culinary essay and popular manga series written by Masayuki
Kusumi).
Instant noodles has its place in Japan. In Korea, most of the noodles
served in restaurants are instant noodles. They are more expensive
but still a cheap meal. I like Korean instant noodles more than
Japanese instant noodles. I suppose the problem with Korean noodles
is that a lot of them are too spicy for Americans. OTOH, it might be
a walk in the park for Mexicans.
https://photos.app.goo.gl/bhEYVTTGSPfkzJwk7
cranberry transformer <ct@in.valid> posted:
Apparently crunchy will work too, Thai style:
https://www.youtube.com/watch?v=u1kk_cUi8v0
I love fried mochi balls in any form.
This evening I made some etouffee. It's kind of a fun dish to make
and it's similar to Japanese curry. It was made with chicken because
the young woman that's living with us can't eat pork or beef.
Curiously, she likes Spam. I have no idea what that's about. Sometime
this week I'll be making some Japanese curry - chicken, of course.
https://photos.app.goo.gl/ZV5ZSMNr5mhzasbz8
https://photos.app.goo.gl/ijtYXTpP6XKEr9pJ9
https://photos.app.goo.gl/yRuainxPvkhM44KV9
ram@zedat.fu-berlin.de (Stefan Ram) posted:
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried
noodle block paired with a dehydrated powder or oil packet. Real ramen
is a handcrafted restaurant meal featuring fresh alkaline wheat noodles
(kansui) served in a rich, complex bone or vegetable broth simmered for
hours.
Ah, thanks! I didn't know how much effort is required to prepare
(real) ramen, although I once watched a TV series (fiction) dealing
with a Japanese man and his experience with food in restaurants
("Samurai Gourmet", Netflix, 2017, 12 episodes, based on a culinary
essay and popular manga series written by Masayuki Kusumi).
Instant noodles has its place in Japan. In Korea, most of the noodles served >in restaurants are instant noodles. They are more expensive but still a cheap >meal. I like Korean instant noodles more than Japanese instant noodles. I >suppose the problem with Korean noodles is that a lot of them are too spicy >for Americans. OTOH, it might be a walk in the park for Mexicans.
https://photos.app.goo.gl/bhEYVTTGSPfkzJwk7
On Fri, 14 Aug 2026 11:31:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
ram@zedat.fu-berlin.de (Stefan Ram) posted:
Cindy Hamilton <chamilton5280@invalid.com> wrote or quoted:
On 2026-08-13, Stefan Ram <ram@zedat.fu-berlin.de> wrote:
People in the US who are broke usually just buy instant ramen.I didn't talk about that because instant ramen is not much like
"real" ramen.
Instant ramen is a cheap, shelf-stable, pre-cooked, and flash-fried >noodle block paired with a dehydrated powder or oil packet. Real
ramen is a handcrafted restaurant meal featuring fresh alkaline
wheat noodles (kansui) served in a rich, complex bone or vegetable >broth simmered for hours.
Ah, thanks! I didn't know how much effort is required to prepare
(real) ramen, although I once watched a TV series (fiction)
dealing with a Japanese man and his experience with food in
restaurants ("Samurai Gourmet", Netflix, 2017, 12 episodes, based
on a culinary essay and popular manga series written by Masayuki
Kusumi).
Instant noodles has its place in Japan. In Korea, most of the noodles served in restaurants are instant noodles. They are more expensive
but still a cheap meal. I like Korean instant noodles more than
Japanese instant noodles. I suppose the problem with Korean noodles
is that a lot of them are too spicy for Americans. OTOH, it might be
a walk in the park for Mexicans.
https://photos.app.goo.gl/bhEYVTTGSPfkzJwk7
Next up = Birria ramens, yeah?
https://www.youtube.com/shorts/sxWI7n0Q9a0?feature=share
I bet those instant noodles are full of crappy ingredients.
Next up = Birria ramens, yeah?
https://www.youtube.com/shorts/sxWI7n0Q9a0?feature=share
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not tasty, then it >doesn't matter what's in it. My guess is that the ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
On Sat, 15 Aug 2026 08:04:53 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not tasty, then it >>doesn't matter what's in it. My guess is that the ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL & ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
Excellent protein, many different ways to prepare and pretty much
effortless to cook. Who'd thunk it that something in such a small
package could taste so good!
You missed the point. Why put soft boiled eggs in the shells in a bowl
of soup? You'd need to spoon it out of the shells to eat and probably
wind up with egg shells in the soup. I suppose David will say it's a Chinese thing and he may well be right about that. It still doesn't
make a lot of sense.
On 8/11/2026 8:16 PM, Bryan Simmons wrote:
On 8/11/2026 5:56 PM, dsi1 wrote:
There's a level between soft and hard boiled that's perfect. Fried
Ed P <esp@snet.n> posted:
I eat eggs in most every form just for the variation
https://www.verywellhealth.com/hard-boiled-vs-scrambled-egg-12009427
Key Takeaways
A hard-boiled egg is slightly healthier than a scrambled egg because it >>>> requires no added fat and is lower in calories.
Using unsaturated oils and adding vegetables to a scrambled egg can
improve its nutritional value.
Boiling an egg has a slight advantage in preserving more heat-sensitive >>>> nutrients, like lutein and zeaxanthin, compared to frying methods used >>>> to make a scrambled egg.
I should eat more boiled eggs - not because it's slightly more
healthier but
because they're so delectable. I'm not a fan of hard-boiled.
https://photos.app.goo.gl/eZARU1xpLhdU7HQ9A
eggs, I want the yolk runny, so I can mix it all up with potatoes and
such. This was dinner this evening.
https://photos.app.goo.gl/XRGRxX3rmD3azeSo7
You want to mix runny egg yolk with potatoes yet deviled eggs are gross?
https://tastesbetterfromscratch.com/traditional-deviled-eggs/
Deviled eggs. Deviled ham. I don't want Satan anywhere near my food.
On 2026-08-15, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Sat, 15 Aug 2026 08:04:53 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not
tasty, then it doesn't matter what's in it. My guess is that the >>ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South
Korea and Japan have great cuisines but they can put the most awful
crap in processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED
IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL,
POTATO STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL
[CANOLA OIL, OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN
OIL, NATURAL & ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS
THAN 2% OF: BLACK PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM
GUANYLATE, DISODIUM INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE,
SODIUM PHOSPHATE TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM
OIL), GARLICrCa, GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN, MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- &
DIGLYCERIDES, MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY
LACTIC ACID, ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN,
SUGAR, TEXTURED SOY PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY
PROTEIN, SOY PROTEIN ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID,
VINEGAR, FLAVOR ENHANCER POWDER (DEXTROSE, GLYCINE, SODIUM
PHOSPHATE TRIBASIC, D-XYLOSE)], TOCOPHEROLS (ANTIOXIDANT), WHEAT
STARCH, YEAST EXTRACT, YELLOW CORN FLOUR. rCaPOWDERED
It's the glycerin that makes it good.
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not tasty,
then it doesn't matter what's in it. My guess is that the ingredients
will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
cranberry transformer <ct@in.valid> posted:
Next up = Birria ramens, yeah?
https://www.youtube.com/shorts/sxWI7n0Q9a0?feature=share
Dinner this evening was birria tacos. I'm planning on making tacos
with braised chicken and Korean chili powder.
https://photos.app.goo.gl/i2KfhoU8aK9FkewZA
jmcquown wrote:
...soft boiled eggs in soup in the shell...
You missed the point. Why put soft boiled eggs in the shells in a bowl
of soup?
it might just be how it is made.
for me it's a hard pass (due to how my body doesn't like a
lot of eggs in any recipe), but also based upon how often i've
seen contaminants on egg shells. um, no thanks period.
songbird
for me it's a hard pass (due to how my body doesn't like a
lot of eggs in any recipe), but also based upon how often i've
seen contaminants on egg shells. um, no thanks period.
songbird
It is my understanding that supermarket eggs are cleaned at the processing and grading facility; that's why American eggs need to be refrigerated.
When my brother and sister-in-law were keeping chickens a few years ago they'd give me a couple of dozen. Of course, the cleaning was left to me. Efyu
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL & ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
Uncle Bruce <Bruce@invalid.invalid> posted:
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South
Korea and Japan have great cuisines but they can put the most awful
crap in processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED
IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL,
POTATO STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL
[CANOLA OIL, OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN
OIL, NATURAL & ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS
THAN 2% OF: BLACK PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM
GUANYLATE, DISODIUM INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE,
SODIUM PHOSPHATE TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM
OIL), GARLICrCa, GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN, MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- &
DIGLYCERIDES, MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY
LACTIC ACID, ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN,
SUGAR, TEXTURED SOY PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY
PROTEIN, SOY PROTEIN ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID,
VINEGAR, FLAVOR ENHANCER POWDER (DEXTROSE, GLYCINE, SODIUM
PHOSPHATE TRIBASIC, D-XYLOSE)], TOCOPHEROLS (ANTIOXIDANT), WHEAT
STARCH, YEAST EXTRACT, YELLOW CORN FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean
noodle to grow tits. What you should really fear is telling a Korean
not to eat his noodles. That's just not going to fly.
https://www.youtube.com/watch?v=qIJToyyGV0s
That's just not going to fly.
Uncle Bruce <Bruce@invalid.invalid> posted:
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in
processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY
PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow >tits. What you should really fear is telling a Korean not to eat his noodles. >That's just not going to fly.
It is my understanding that supermarket eggs are cleaned at the processing and grading facility; that's why American eggs need to be refrigerated.
When my brother and sister-in-law were keeping chickens a few years ago they'd give me a couple of dozen. Of course, the cleaning was left to me. Efyu
When I was a kid, two friends dad owned the dairy in town. Once or
twice, I remember shining lights through eggs to check for anomalies
before they were put in cartons, or whatever they put eggs into, in the Fifties.
Uncle Bruce <Bruce@invalid.invalid> posted:
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in
processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY
PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow
tits. What you should really fear is telling a Korean not to eat his noodles. That's just not going to fly.
On Sat, 15 Aug 2026 18:33:42 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in
processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY
PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow
tits. What you should really fear is telling a Korean not to eat his noodles.
That's just not going to fly.
Surely they must also have access to decent quality noodles, without
crazy additives.
Uncle Bruce wrote on 8/15/2026 2:31 PM:
On Sat, 15 Aug 2026 18:33:42 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED >>>> CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE, >>>> SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY >>>> PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER >>>> POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow
tits. What you should really fear is telling a Korean not to eat his noodles.
That's just not going to fly.
Surely they must also have access to decent quality noodles, without
crazy additives.
Maybe chinese noodles? Uncle is obsessed with china, so I bet he'd go
for that.
Does Google sponsor any great noodle companies?
Of course, we won't know since we aren't in da future.
On 8/15/2026 4:02 PM, Leonard Blaisdell wrote:
When I was a kid, two friends dad owned the dairy in town. Once or
twice, I remember shining lights through eggs to check for anomalies
before they were put in cartons, or whatever they put eggs into, in the
Fifties.
Can you imagine getting ready to cook breakfast, open the egg carton and find that one hatched?
On Sat, 15 Aug 2026 18:33:42 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
My God, don't eat it, Mr Aloha. You'll grow tits. You'll start
speaking in tongues. And you'll start to glow in the dark. South Korea
and Japan have great cuisines but they can put the most awful crap in
processed food.
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS
OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED
CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE,
SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY
PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER
POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow
tits. What you should really fear is telling a Korean not to eat his noodles.
That's just not going to fly.
Surely they must also have access to decent quality noodles, without
crazy additives.
On 2026-08-15 4:25 p.m., Ed P wrote:
On 8/15/2026 4:02 PM, Leonard Blaisdell wrote:
When I was a kid, two friends dad owned the dairy in town. Once or
twice, I remember shining lights through eggs to check for anomalies
before they were put in cartons, or whatever they put eggs into, in the
Fifties.
Can you imagine getting ready to cook breakfast, open the egg carton
and find that one hatched?
You would have a pet chicken. Those little chicks instinctively follow
the first moving thing they see after they had born. That would have
been you. They would follow you everywhere and get upset and carry one
when you weren't there. I had a bet duck for a while. I had incubated
the eggs and there was only one that hatched and it imprinted on me. It wanted to be near me all the time. When I left the house to go to school
or to work he carried on so much it drove my parents crazy.
On Sat, 15 Aug 2026 16:06:29 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Uncle Bruce wrote on 8/15/2026 2:31 PM:
On Sat, 15 Aug 2026 18:33:42 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, >>>>> THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, POTATO
STARCH, MODIFIED POTATO STARCH, SEASONED VEGETABLE OIL [CANOLA OIL,
OLIVE OIL, DRIED FLAKES (ONION, GARLIC, GINGER) CORN OIL, NATURAL &
ARTIFICIAL FLAVORS, NATURAL FLAVORS, SESAME OIL, POLYGLYCEROL ESTERS >>>>> OF FATTY ACIDS, MUSTARD OIL, TOCOPHEROLS (ANTIOXIDANT)], SOYBEAN
PASTErCa (WHEAT, SOY, SALT), CONTAINS LESS THAN 2% OF: BLACK
PEPPERrCa, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM
INOSINATE, DRIED FLAKES [ONION, CARROT (CARROT, DEXTROSE)], FLAVOR
ENHANCERrCa (MALTODEXTRIN, DEXTROSE, GLYCINE, SODIUM PHOSPHATE
TRIBASIC, D-XYLOSE), FRIED POTATO (POTATO, PALM OIL), GARLICrCa,
GLYCERIN, HIGH FRUCTOSE CORN SYRUP, HYDROLYZED CORN PROTEIN,
MALTODEXTRIN, MODIFIED TAPIOCA STARCH, MONO- & DIGLYCERIDES,
MONOSODIUM GLUTAMATE, NATURAL FLAVORS, NON-DAIRY LACTIC ACID,
ONIONrCa, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RED >>>>> CHILI PEPPERrCa, RIBOFLAVIN (COLOR), SALT, SHRIMPrCa, SILICON DIOXIDE, >>>>> SODIUM CARBONATE, SODIUM PHOSPHATES, SOY LECITHIN, SUGAR, TEXTURED SOY >>>>> PROTEIN [DEFATTED SOY FLOUR, HYDROLYZED SOY PROTEIN, SOY PROTEIN
ISOLATE, DEXTROSE, WHEAT GLUTEN, CITRIC ACID, VINEGAR, FLAVOR ENHANCER >>>>> POWDER (DEXTROSE, GLYCINE, SODIUM PHOSPHATE TRIBASIC, D-XYLOSE)],
TOCOPHEROLS (ANTIOXIDANT), WHEAT STARCH, YEAST EXTRACT, YELLOW CORN
FLOUR. rCaPOWDERED
You're preaching to the wrong person. I don't eat enough Korean noodle to grow
tits. What you should really fear is telling a Korean not to eat his noodles.
That's just not going to fly.
Surely they must also have access to decent quality noodles, without
crazy additives.
Maybe chinese noodles? Uncle is obsessed with china, so I bet he'd go
for that.
Or their own version of soba noodles.
Does Google sponsor any great noodle companies?
Of course, we won't know since we aren't in da future.
No, I suppose we'll just have to guess.
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not tasty, then it doesn't matter what's in it. My guess is that the ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
dsi1 <user4746@newsgrouper.org.invalid> posted:
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not tasty, then it
doesn't matter what's in it. My guess is that the ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
Now that I think of it, if the noodles are tasty it doesn't matter what's in it
either. I suppose you could say that it doesn't matter what's in the noodles >most times. I'm not a tentative kind of guy.
Yes, you'll eat anything, I know. Other people have taste.
Uncle Bruce <Bruce@invalid.invalid> posted:
Yes, you'll eat anything, I know. Other people have taste.
My ability to analyze what I'm eating is pretty accurate. Taste is a most >important quality in food that I like. That should be obvious in my post.
If you're talking about pretensions of upper class food consumption culture, >it's obvious that "taste" is very important to you. I don't have any such >pretensions i.e., I know what I like - what you or other people think is proper
food has no effect on what I eat. That's the breaks.
On Sun, 16 Aug 2026 05:52:54 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Yes, you'll eat anything, I know. Other people have taste.
My ability to analyze what I'm eating is pretty accurate. Taste is a most >important quality in food that I like. That should be obvious in my post. >If you're talking about pretensions of upper class food consumption culture,
it's obvious that "taste" is very important to you. I don't have any such >pretensions i.e., I know what I like - what you or other people think is proper
food has no effect on what I eat. That's the breaks.
You don't have to be pretentious or upper class to prefer real food
without a lot of added crap. If you'll eat anything the food industry
offers, you're not lower class or unpretentious, you're a chump.
Now give me the last word, please.
Uncle Bruce <Bruce@invalid.invalid> posted:
On Sun, 16 Aug 2026 05:52:54 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Yes, you'll eat anything, I know. Other people have taste.
My ability to analyze what I'm eating is pretty accurate. Taste is a most >> >important quality in food that I like. That should be obvious in my post. >> >If you're talking about pretensions of upper class food consumption culture,
it's obvious that "taste" is very important to you. I don't have any such >> >pretensions i.e., I know what I like - what you or other people think is proper
food has no effect on what I eat. That's the breaks.
You don't have to be pretentious or upper class to prefer real food
without a lot of added crap. If you'll eat anything the food industry
offers, you're not lower class or unpretentious, you're a chump.
Now give me the last word, please.
Sure, you get the last word. Don't waste it please.
dsi1 <user4746@newsgrouper.org.invalid> posted:
Uncle Bruce <Bruce@invalid.invalid> posted:
I bet those instant noodles are full of crappy ingredients.
Beats me. All I know is whether or not it's tasty. If it's not
tasty, then it doesn't matter what's in it. My guess is that the ingredients will terrify you.
https://www.amazon.com/Nongshim-Chapagetti-Noodle-Pasta-Chajang/dp/B0170PR9D8
Now that I think of it, if the noodles are tasty it doesn't matter
what's in it either. I suppose you could say that it doesn't matter
what's in the noodles most times. I'm not a tentative kind of guy.
I know what I like - what you or other people think is proper
food has no effect on what I eat. That's the breaks.
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