[Sca-cooks] After-action dinner report

[Laura C. Minnick]

At 08:45 PM 6/4/2006, you wrote:

>  >> I did have a question about the instructions though.
>  >> There is
>  >> a line that says: "then grate two kinds of cheese, that is one mild
>  >> and one
>  >> medium, and then put eggs with it, yolk and white, and grate them
>  >> in with
>  >> the cheese". I was a bit perplexed at the 'grating' of the eggs. I
>  >> put the
>  >> eggs in raw and mixed them, but I can see how it might be read as
>  >> grating
>  >> in boiled eggs. But that sort of doesn't make sense, so grate
>  >> boiled eggs
>  >> into a pie. Does anyone have ideas?
>  >>>
>
>Maybe this is what you are talking about when you say "boiled eggs",
>but why wouldn't grated hardboiled eggs be what is being requested in
>this recipe? Today they are used in salads and elsewhere. And I can
>see grating hardboiled eggs along with cheese.
>
>Stefan

Well, the recipe says nothing about the eggs being boiled, fried, poached, 
scrambled, or cooked on the sidewalk. And the grammar of the quoted section 
is murky. To my eye, it is unclear as to whether the eggs are grated, or 
simply mixed in while grating the cheese.

Just reading the recipe, it 'looks like' a quiche-like object. And when 
eggs are added to a quiche, they are raw. There would be a significant 
difference (I think) in how the recipe turned out if the eggs were cooked 
and grated before adding them to the cheese and greens mixture.

So am I just reading it weird? Or is there some other dish someone knows of 
that is made with an addition of grated, cooked eggs to the filling?

'Lainie
___________________________________________________________________________
Courage is not the absence of fear, but rather the judgement that something 
else is more important than fear.   --Ambrose Redmoon