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12-16-81
FROM THE KITCHEN OF L. JEANNE PEART...................
Dear Customer,
Several months ago, my husband brought an experimental
egg-cooking thermometer home for me to test. It was
to be called 'THE GOOD EGG'. He promised me that it
would revolutionize my attitude toward boiled eggs and
make it possible to have them just right every time!
Now, I have found in my 20 years of boiling eggs that
there are many variables. The 'doneness' depends upon
the starting temperature of the eggs and water, rate
of heating, size and number of eggs, size of pan, and
air pressure (altitude).
We have a large family (nine children) and it seems
as though each one wants his egg cooked to a different
'doneness'. I soon tired of complaints that the egg
was too raw, too done or had green around the yolk.
I began frying eggs. It was easier.
I told my husband that if 'THE GOOD EGG' worked, it
would be an invention comparable to...the fork!
I was excited to be able to test it!
I put into a pan 'THE GOOD EGG' and three each of small,
medium, large, and extra-large eggs directly from the
regrigerator. I then filled the pan with cold water,
put it on the stove and brought it just to a boil.
'THE GOOD EGG' is treated as another egg (except that
you don't have to refrigerate it to keep it from spoil-
ing~). 'THE GOOD EGG' heats and is influenced by the
variables just as the eggs are, so it will indicate
when the eggs are just the way you like them.
As the indicator column moved into the 'SOFT' range,
I removed a small egg at 'S' and plunged it into cold
water. I then removed a medium egg at 'M', a large
egg at 'L' and an extra-large egg at 'X' plunging
each immediately into cold water. The same was done
with the four sizes of eggs in the 'MED' and 'HARD'
ranges.
We cracked open the eggs and put them into dishes to
compare. Wow! They were all cooked to perfection!
The soft-cooked ones had runny yolks with firm whites
except for that immediately around the yolk. The
medium-cooked eggs had firm whites with 'rubbery'
yolks. The hard-cooked eggs had firm whites with
'mealy' yolks. It was fantastic! Now I could throw
away the egg timer and cook eggs with something that
really worked -- 'THE GOOD EGG'! I didn't let my husband
take 'THE GOOD EGG' back to work until he could bring
me another.
I really loved my new thermometer!
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