Thursday, May 18, 2006

"Hmm... It Could Use Some Cholesterol"

1:26 a.m. / 01:26

I just finished making egg salad. I have a great recipe for it, but I kind of detoured from it this time. The problem was the eggs-- somehow I didn't get them done all the way. They were almost done. Really, I guess I could have used them, but eggs make me nervous. They MUST be well done. So, I cleaned out all of the slightly under-cooked yokes and made the salad just with the egg whites. At this point, I gave up on the quantities listed in the recipe and just threw different amounts of the listed ingredients in until it tasted half way decent. So, what I have now is low-cholesterol egg salad. It's healthier, I suppose, but not quite as tasty. It took extra time to clean out the yokes, some time was spent attempting to finish cooking some of the eggs (when they still weren't done I said screw it), and I'm a slow cook anyway. In other words, I slaved over this simple egg salad and it's not even right... not even as good as it should be. I can't believe I messed up EGG SALAD!

if it makes you feel better, i've never even made egg salad. this is because:
a) i'm not a massive fan of hard boiled eggs
b) i'm too lazy. sometimes i'm too lazy to make tuna salad and opening a can takes way less effort than boiling eggs.
Hmm... back when I still made & ate tuna salad, there were usually some eggs in it too.
I don't put eggs in my tuna salad, but I could see how that might be good. And your egg salad was tasty even without the extra cholesterol ;)
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