SC - Egils news and a question

[CBlackwill at aol.com]

In a message dated 6/1/00 3:34:29 AM Pacific Daylight Time, troy at asan.com 
writes:

> A modernish trick that makes this procedure pretty well foolproof
>  (although I've never tried it in the dark!) is to beat up your egg yolks
>  in a large mixing bowl, then ladel your broth into the bowl with the
>  eggs, a bit at a time, beating it as you go. 

The basic idea is to get the majority of the liquid and the eggs up to pretty 
much the same temperature.  Care and a low flame are your best friends when 
making any egg or liaison thickened dish.  A good way to monitor the heat of 
the dish to avoid it "breaking" is to periodically stick an impecibly clean 
fingertip into it.  If it feels uncomfortably warm to your finger, it is very 
close to breaking.  Eggs scramble at about 170-180 degrees...which is well 
below the boiling point.

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?