Taking Sides: White vs Yolk

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The decadent yolk fluid vs the hardworking yet less tasty white?

― Tico Tico (Tico Tico), Friday, 24 October 2003 09:25 (twenty-three years ago)

Are you a mentalist? How can you eat one without the other? They are both of utmost cruciality to eggy goodness.

Me, I prefer to mix them together for either ommelettes or Thing.

― kate (kate), Friday, 24 October 2003 09:26 (twenty-three years ago)

i hate yolk, i can handle white - but scrambled is ok. i rarely eat eggs as i do not enjoy the smell.

― stevem (blueski), Friday, 24 October 2003 09:32 (twenty-three years ago)

How can you not like the smell of eggs? I mean, if they're rotten, sure, that's gross. But eggs! They smell lovely! Frying egg is the second best food smell in the world, after maybe frying onions.

― kate (kate), Friday, 24 October 2003 09:33 (twenty-three years ago)

(In my defense Kate I had a dream last night involving this thread title and I always try to post those.)

(i.e. yes I am a mentalist.)

― Tico Tico (Tico Tico), Friday, 24 October 2003 09:34 (twenty-three years ago)

I worry when I start to dream about ILX.

(I'm not saying that I haven't done it. But I do worry when it happens!)

― kate (kate), Friday, 24 October 2003 09:35 (twenty-three years ago)

I like egg dripping down chins.

― N. (nickdastoor), Friday, 24 October 2003 09:35 (twenty-three years ago)

Your own or someone else's?

― Matt DC (Matt DC), Friday, 24 October 2003 09:35 (twenty-three years ago)

I don't want to know!

― kate (kate), Friday, 24 October 2003 09:38 (twenty-three years ago)

Oh man I wonder if any lunch shops round here would do me a boiled egg with soldiers.

Interesing question though - I will probably have to go for yolk. This blends in with my "all white foods apart from white bread and vanilla ice cream are evil" theory. Egg yolk = tasty carbonara (that is cream not white), egg whites = yukky MERINGUE! I have meringue! Is that how you spell it? It's not how you say it. And dipping soldiers in yolk = super decadent. I still appreciate the hardboiled white bit though.

― Sarah (starry), Friday, 24 October 2003 09:39 (twenty-three years ago)

what mentalist thought that a bit of bread dipped in egg in any way resembled a soldier?

Both white and yolk are great. I don't favour one over the other. I tend to eat Scotch eggs far more than fresh boiled eggs.

― MarkH (MarkH), Friday, 24 October 2003 09:44 (twenty-three years ago)

americans make an abominable thing called the egg white ommelette. the very idea makes me want to spew. yolk yolk yolk, every step of the way. how can you dip marmite soldiers in a boiled egg white or chips in a fried egg white? answer: you can's. case closed!

― Dave Stelfox (Dave Stelfox), Friday, 24 October 2003 09:45 (twenty-three years ago)

Yolk definitely. I really dislike the texture of boiled egg white. Fried eggs is best but even then, the white is a poor relation to the squidgy joy of nummy yolk.

― robster (robster), Friday, 24 October 2003 09:48 (twenty-three years ago)

It's gotta be the yolk all the way! Boiled eggs & soldiers are just the best.

― Pinkpanther (Pinkpanther), Friday, 24 October 2003 09:49 (twenty-three years ago)

yolk yolk yolk, and the runnier the better.

― H (Heruy), Friday, 24 October 2003 09:54 (twenty-three years ago)

James always thought that a yolk sauce (c) should be produced, which begs the question; there is never enough yoke & it always leaves you wanting more, but is that what makes it sooo good?

― Pinkpanther (Pinkpanther), Friday, 24 October 2003 10:02 (twenty-three years ago)

Yolk sauce is an AMAZING idea, as long as it has the taste and texture of actual yolk and can be heated up.

― Matt DC (Matt DC), Friday, 24 October 2003 10:04 (twenty-three years ago)

You need both white and yolk to make a chocolate mousse, therefore I refuse to pick one only.

― Madchen (Madchen), Friday, 24 October 2003 10:04 (twenty-three years ago)

Also, the yellower the better. Pale yolk always worries me, like its come from an anaemic disease-laden hen or something.

― Matt DC (Matt DC), Friday, 24 October 2003 10:04 (twenty-three years ago)

This is my favourite egg recipe.

― Jerry the Nipper (Jerrynipper), Friday, 24 October 2003 10:06 (twenty-three years ago)

Yolk indeed, slightly runny. (I treated myself to bacon and eggs and hash browns for breakfast this morning).

I don't like fried eggs which are undercooked, i.e. the white is all snotty.

― C J (C J), Friday, 24 October 2003 10:07 (twenty-three years ago)

Yeah, if you get free range, or better yet, farm chicken eggs, it's astonishing how yellow they yolks are; they're almost orange!

(That said, it really bothered me in South Africa how many chickens seems to be fed on fishmeal or something, because the eggs tasted strangely of fish - despite the amazing orange colour - and made me ill.)

― kate (kate), Friday, 24 October 2003 10:07 (twenty-three years ago)

You need the white to stop the yolk running into your baked beans. Also I'm fairly sure the bright yellow yolk thing is meaningless and we are being fooled into thinking bright = better when this is not the case. but I could be wrong.

― Emma, Friday, 24 October 2003 10:13 (twenty-three years ago)

Don't they feed battey hens yellow dye or something typically monstrous?

― N. (nickdastoor), Friday, 24 October 2003 10:15 (twenty-three years ago)

Also pale yolk looks like snot = massive dud.

― Matt DC (Matt DC), Friday, 24 October 2003 10:16 (twenty-three years ago)

A quick google search on colour of egg yolk reveals that lighter = wheat fed and brighter = corn fed. Pale yolk prejudice is groundless on taste grounds and as for aesthetic grounds, well meh, get over it people.

― Emma, Friday, 24 October 2003 10:18 (twenty-three years ago)

amazing yolkist tendency amongst the UK'ers! Although maybe the north americans are yolkist as well and just not awake yet.

― teeny (teeny), Friday, 24 October 2003 10:19 (twenty-three years ago)

but seriously, I don't think we have nearly as many common dishes that involve yolk.

― teeny (teeny), Friday, 24 October 2003 10:20 (twenty-three years ago)

yolk running into baked beans is essential

― Alan (Alan), Friday, 24 October 2003 10:20 (twenty-three years ago)

I'm not yolkist, I just believe they should be eaten together.

If I had to choose one or the other, I'd probably go for the whites, just because I love Merangue (however the heck it's spelled!)

― kate (kate), Friday, 24 October 2003 10:20 (twenty-three years ago)

I don't know if this will work as I am interweb spazwoman but you can paste it http://news.bbc.co.uk/1/hi/uk/506590.stm

For some reason I have a bee in my bonnet about this today.

― Emma, Friday, 24 October 2003 10:22 (twenty-three years ago)

No!! Best yolk thing = the yolk splitting when you press the top slice of bread down in a fried egg sandwich. And eating it with a knife and fork. And then eating another. NUM! However it does NOT touch the baked beans! This leads to egg and tomato mixing where it should not: TAKE NOTE PRET who I see selling egg and tomato sandwiches every day, YUCK.

― Sarah (starry), Friday, 24 October 2003 10:23 (twenty-three years ago)

You eat fried egg sarnies with a knife & fork? Well lah di dah.

― Emma, Friday, 24 October 2003 10:24 (twenty-three years ago)

Eeewww, Emma, that's gross! But at least it proved me right about South African eggs tasting like fish.

CHRIST, DON'T THEY KNOW THEY COULD KILL ME OR SOMETHING?!?!?

― kate (kate), Friday, 24 October 2003 10:24 (twenty-three years ago)

Cathy on the OU food programme after Saturday Kitchen explained the other week that the colour of an egg shell is related to the colour of a chicken's ear tufts. She has always seemed very credible before but this just sounds ridiculous.

― Emma, Friday, 24 October 2003 10:30 (twenty-three years ago)

http://www.ananova.com/news/story/sm_831705.html?menu=news.quirkies

― Madchen (Madchen), Friday, 24 October 2003 10:44 (twenty-three years ago)

Incr-eggible!

― N. (nickdastoor), Friday, 24 October 2003 10:47 (twenty-three years ago)

egg-shell-ent

― Alan (Alan), Friday, 24 October 2003 10:51 (twenty-three years ago)

It is the best way to eat fried egg sandwiches as you can far easier twirl the bread round in the yolk that has dipped out also yolk does down drip DOWN YOUR ARM this way! NB I am assuming you have not cut your egg sandwich into twos here.

OK I eat oddly. If it is cut into two halves (or even triangles) I will eat it with my hands obv.

― Sarah (starry), Friday, 24 October 2003 10:55 (twenty-three years ago)

You have to scramble the eggs in the process of making papas con huevo tacos, which were the first breakfast tacos I ever liked, so I'll say both white and yolk. And the "egg white omelet" is for the misinformed who are super health-conscious and concerned about cholesterol, not knowing that the eggs themselves really aren't that unhealthy, it's just a matter of what kinds of fats/how much fat you cook them in.

I don't like runny egg yolks, though. I either like fried eggs with all the egg cooked thoroughly, scrambled eggs, or omelets.

― Many Coloured Halo (Dee the Lurker), Friday, 24 October 2003 11:37 (twenty-three years ago)

Gotta be both, and omelettes are the way forward (failing that, deviled eggs).

― Ned Raggett (Ned), Friday, 24 October 2003 11:56 (twenty-three years ago)

Once again I applaud Iceland in their quest to make my life itch (food colourants) free (they do it all for me y'know).

Both but the yolk comes out tops.

― smee (smee), Friday, 24 October 2003 12:10 (twenty-three years ago)

I like white better, but runny yolk on toast = eggscellent. At age 12 the test was always to cook a fried egg with the yolk virtually uncooked and the epidermis of the yolk membrane removeable/skimmable with careful fork work. The yolk skin itself was a personal mentalist delicacy.

I don't eat eggs anymore really, probably because I realized they were having some kind of really bad effect on my sanity. I love scrambled on flour tortilla with fresh salsa though.

― Hunter (Hunter), Friday, 24 October 2003 16:54 (twenty-three years ago)

Whether for cooking with or on their own already-been-cooked merits, yolk all the way. White's useful for some cooking stuff, and you can't make upside-down key lime pie without it, but yolk leads to creme brulee.

Whites-only-eaters are great, though, because you can fry up like four eggs and give them the whites and have the yolks to yourself!

Also great: hard-boiled egg, take the yolk out, sprinkle liberally with salt, douse with Tabasco sauce, and eat. Chase with shot of tequila if desired.

― Tep (ktepi), Friday, 24 October 2003 17:12 (twenty-three years ago)

UPSIDE-DOWN key lime pie??? Is another Tep recipe going to rock my world (please)?

― quincie, Friday, 24 October 2003 18:46 (twenty-three years ago)

I should probably make that one again before typing it up, since baking things take slightly more precise proportions than I usually give, but the short version:

Make meringue. Spread it in a pie plate, up along the sides like you would for a graham cracker crust, etc. Bake until just starting to turn golden.

Make key lime pie filling, the condensed milk kind, and make it very tart.

Pour filling into baked meringue. Top with crumb topping type stuff (flour or graham crackers, butter, brown sugar). Bake another 20-30 minutes. Tada!

The meringue gets a little chewy from the filling baking on top of it.

― Tep (ktepi), Friday, 24 October 2003 20:10 (twenty-three years ago)

White and yolk are inseperable, in a metephysical, non-culinary related way.

The fried egg sandwich must be donme with a VERY runny yolk. This is done by getting the oil very hot, breaking the egg into the pan, then basting (sp?) the yolk using a desert spoon. This gives a lovely cooked white, and a hot but very runny yolk.

The skill with the sandwich itself is in the cutting. When cutting the slices in half, make sure that the running yolk spreads into the bread. This way, when you eat them, any yolk has a yearning to run out has already been soaked in. Pre-dipped, if you will.

Fried egg sandwiches rule in or so many ways.

― Johnney B, Saturday, 25 October 2003 14:12 (twenty-three years ago)

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