[Sca-cooks] Eggs in Mustard Sauce
kerri.martinsen at gmail.com
Mon Aug 30 12:12:40 PDT 2010
I wasn't really worried about the egg part as I was planning on
serving them hard. This is for a sideboard "take & go" and hard
travels easier :). But that did cross my mind with the news.
It was more about the mustard sauce.
On Mon, Aug 30, 2010 at 2:29 PM, Johnna Holloway <johnnae at mac.com> wrote:
> Hard boiling would probably be the way to go right now if you are located
> in the USA.
> Consider making hard-boiled eggs rather than soft by gently simmering them
> for about 15 minutes. Hard-boiled eggs last about a week in the
> ALTHOUGH the same article concludes
> San Francisco-based food scientist Harold McGee, author of the upcoming
> "Keys to Good Cooking," isn't all that worried.
> Though he gets his eggs from local producers, he said he wouldn't hesitate
> to consume uncooked supermarket eggs in a recipe. He would draw the line at
> serving them to a pregnant woman, child or elderly person or someone with an
> illness that might weaken their immunity.
> But overall, he thinks the odds of getting sick favor the home cook.
> "For home cooks, it's less of a problem than for institutions that are going
> to be cracking lots and lots of eggs and then pooling them to make a
> particular dish," he said. "The moment you start to add more than one egg to
> what you're making, mathematically your odds of having a problem go up."
> Also see
> On Aug 30, 2010, at 12:02 PM, Kerri Martinsen wrote:
>> I'm having a crisis of faith over a chosen recipe for Eggs in Mustard
>> sauce. Generally hard boiled eggs with a hot mustard/butter/etc sauce
>> over it.
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