ranvaig at columbus.rr.com
Mon Sep 20 07:42:13 PDT 2010
>Stefan quoted and wrote:
>>The one from Le Menagier de Paris says:
><<< CREPES. Take flour and mix with eggs both yolks and whites,
>but >throw out the germ... >>>
>>What does the "throw out the germ" mean here?
>Since I get the digest, someone's probably answered, but I think
>it's the little firm, whitish bit that you find in the egg white.
>It doesn't melt or go away and would make a small lumpy bit in an
>otherwise flat crepe.
And consider they probably used fertilized eggs, not the
un-fertilized ones that are usual now. This is the bit that will
grow into a chick.
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