Lox and Bagels
Will, T2
Tomorrow, I am going to try something a little different, especially
for diabetic Will, who works very hard to keep his blood sugars under
tight rein....
As some of you know, I regularly participate in a breakfast group on
Saturdays... Tomorrow, I am in charge of the food. Being tired of the
routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
and bagels (two kinds) with cream cheese and dill, in addition to the
usual eggs, ham, etc.
I have also thrown into the larder some smoked speckled trout for the
really appreciative gourmets.
My strategy for diabetic Will is to enjoy the smoked fish (both salmon
and trout), have a few nibbles of the bagels with cream cheese and
dill, have a few eggs... and see what it does to his blood. I shall
keep you posted about this very fun experiment tomorrow ;-)
Will, T2
Wingmask
We don't want to see it.
Will, T2
wrote:
In the meantime, the Key Lime pie calls... 'eat me, eat me, eat
me....."
Is it to be another instance of Ulysses crashing upon the rocks, 2007,
ver 2.0? ... Stay tuned
Will, T2
Priscilla Ballou
"Will, T2" <wmm...@cox.net> wrote:
Oh, I'd slap some of the lox on that bagel, on top of a lot of yummy
cream cheese.
Priscilla
Will, T2
<vze2...@verizon.net> wrote:
>> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
>> and trout), have a few nibbles of the bagels with cream cheese and
>> dill, have a few eggs... and see what it does to his blood. I shall
>> keep you posted about this very fun experiment tomorrow ;-)
>
>Oh, I'd slap some of the lox on that bagel, on top of a lot of yummy
>cream cheese.
>
>Priscilla
That is sorta what I was thinking, also, Priscilla.... except I am in
a bit of a quandry about how much bagel to ingest. For the occasion, I
have procured some onion bagels( with 7 grain blend), and some honey
and whole wheat bagels... carbs, carbs, and more carbs.... On the
other hand, we still have to live and embrace a certain élan, or joie
de vivre, or so it seems to me. If I can just hold down the overall
carb intake, relative to the other sorts of food... then I may be OK,
and still have a good time.
I'll let you know how I am feeling about 10:00 or 11:00 A.M.
Will, T2
Julie Bove
"Susan" <neve...@nomail.com> wrote in message
news:5gdarmF...@mid.individual.net...
> x-no-archive: yes
>
> Will, T2 wrote:
>
>> That is sorta what I was thinking, also, Priscilla.... except I am in
>> a bit of a quandry about how much bagel to ingest.
>
> minimum of about 100-150 grams of carb. Even if you eat one half and
> scoop out the soft, doughy stuff, it's a lot. but if you do that, it's
> less than a whole one!
>
> For the occasion, I
>> have procured some onion bagels( with 7 grain blend), and some honey
>> and whole wheat bagels... carbs, carbs, and more carbs.... On the
>> other hand, we still have to live and embrace a certain élan, or joie
>> de vivre, or so it seems to me. If I can just hold down the overall
>> carb intake, relative to the other sorts of food... then I may be OK,
>> and still have a good time.
>
> elan! Now, smoked fish, *that's* living!! ;-) I eat smoked salmon off a
> plate with capers. I love smoked whitefish salad on cucumber slices and
> plain smoked brook trout fillets.
I never much liked bagels. Which is good now, I guess! :) But back when I
could eat more carbs for breakfast than I can now, I could only manage one
of those little mini bagels that are mass produced and probably don't taste
a thing like a real bagel.
I could also live without fish or cream cheese. Yuck! I do like tuna in a
pouch, or fish sticks smothered in mashed potatoes made with real milk and
butter (dream on), but no other kind of fish. I think the Weight Watcher's
year or so ruined it for me. When I was a teen my parents went on that diet
and I think it was hamburger patties a couple of times a week, liver once a
week and fish of some kind the other days. Got to where my friends didn't
want to stay for dinner.
ted rosenberg
disposing of them, I'm sure a few of us could drive over and rescue you <g>
johnniemccoy@
"Will, T2" <wmm...@cox.net> wrote in message
news:vsp2a391l8hma5v26...@4ax.com...
one nice fresh bagel, once in a while, kills you... then your on the edge of
death anyway....lol.
John
Cheri
johnniemccoy@ wrote in message ...
>Will, eat the damned bagel! Enjoy yourself once without worring about
it. If
>one nice fresh bagel, once in a while, kills you... then your on the
edge of
>death anyway....lol.
>
>John
Exactly. I say the same about a piece of Key Lime pie a couple of
times a year. :-)
Cheri
Frank t2
We had trout the other night ... with carrots.
I know what bagels are (a kind of savoury donut, in a way),
but what is a lock ?
"Will, T2" <wmm...@cox.net> a écrit ...
Alice Faber
" Frank t2" <a@b.c> wrote:
> We had trout the other night ... with carrots.
>
> I know what bagels are (a kind of savoury donut, in a way),
> but what is a lock ?
Lox is smoked salmon. And bagels are *so* not savory donuts. You start
with a kind of bread dough, form it into rings, drop the rings into
boiling water for a few minutes, then bake them.
--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball
Will, T2
>
>We had trout the other night ... with carrots.
>
>I know what bagels are (a kind of savoury donut, in a way),
>but what is a lock ?
>
>
Hi Frank,
Broadly speaking, the term "lox" comes through Askenazic Jewish
cousine and derives from the Yiiddish word for Salmon.... (not
reproducable here)
Anyway, it would roughly correspond to lax (Scandanavian- Icelandic
and Swedicsh)), laks (Norweigan), and laex (Old English)...
It is really very good stuff....
Here is a link that gives a pretty good discussion of lox.
http://www.jewishrecipes.org/jewish-foods/lox.html
Hang out here long enough, Frank, and you may learn a whole new
approach to food....
Will, T2
Alice Faber
Susan <neve...@nomail.com> wrote:
>
> Ingredients for Pie Shell:
> € 1 cup almond flour
> € 1/4 cup Splenda
> € 4 Tablespoons butter, melted
> Ingredients for Key Lime Filling:
> € 1/2 cup lite coconut milk
> € 1/4 cup heavy cream
> € 1 cup Splenda
> € 1 Tablespoon Expert Foods not/Sugar
> € 3 Egg Yolks
> € 1/2 cup Key West Lime Juice
> € 1 drop green food color
>
> Prepare pie shell:
> Melt butter in a small bowl. Add almond flour and Splenda. Mix well.
> Press firmly into bottom and up sides of 8 or 9 inch pie plate and
> refrigerate until firm.
>
> Combine coconut milk, heavy cream, not/Sugar and Splenda in a small
> saucepan and cook over low heat, stirring constantly until well mixed
> and slightly thickened. Set aside and allow to cool.
>
> Combine milk/Splenda mixture, egg yolks, lime juice, and green color.
> Blend until smooth. Pour filling into pie crust and bake at 350°F for 10
> minutes. Allow to stand for 10 minutes before refrigerating. Just before
> serving, top with freshly whipped cream or meringue topping, and garnish
> with lime slices.
>
> Serves 8 ‹ 5 grams of carbohydrate per serving. If you cut 6-serving
> slices, allow
> 6 1/2 grams of carbohydrate per slice.
>
>
> I won't use green coloring, however, and I'll use other sweeteners.
Good lord, no!!!!!!!!!!!!!!!!
Authentic key lime pie is not ever, ever, ever green!
Even if you made a custard pie with regular lime juice it wouldn't be
terribly green. But it wouldn't be a key lime pie either.
Will, T2
wrote:
>Hello friends,
Well, the breakfast is over, and it was almost 2 hrs pp.... The
results were not so bad. Could have been a tad better, but considering
that I went for the gusto, not so bad.
I had one whole bagel, slathered with cream cheese and dill on both
halves, with a generous helping of lox on each half. Yum, yum.... and
coffee, black. I just checked the blood, and my meter reports a rosy
124 mg/dl reading...could be better, but considering I had half an
onion bagel and half a whole wheat and honey bagel, I am satisfied
with the results. :-)
Some of the other folks had fruit juice, but I skipped that....
Maybe this is something I should save for every now and then, but it
is nice to know that I can tolerate a treat sometimes.
(By the way, those few bites of Key Lime pie last night did not mess
me up, either, John, and mine had graham cracker crust! The key was in
portion control... I had only a little bit, so I was still right at
100 this morning.)
Will, T2
Alice Faber
Susan <neve...@nomail.com> wrote:
> x-no-archive: yes
>
> Alice Faber wrote:
>
> >
> > Good lord, no!!!!!!!!!!!!!!!!
> >
> > Authentic key lime pie is not ever, ever, ever green!
>
> Perzackly! Green is a marker for other crap characteristics, dontcha think?
Like pistacchio. I never liked pistacchios, probably because of the
green thing.
Will, T2
wrote:
Thanks, Susan. One of my favorite memories from cchildhood involves
the Key Lime pie my grandmother used to make.... Except hers had
graham cracker crust ;-)
Now that I am diabetic, I think your recipe seems healthier, though!
Will, T2
Will, T2
wrote:
> Alice Faber wrote:
>>
>> >
>> > Good lord, no!!!!!!!!!!!!!!!!
>> >
>> > Authentic key lime pie is not ever, ever, ever green!
>>
>> Perzackly! Green is a marker for other crap characteristics, dontcha think?
>
>Like pistacchio. I never liked pistacchios, probably because of the
>green thing.
>
>--
Have you ever had postacchio pudding, Alice? It is a little greeenish,
maybe, but I have always enjoyed it... gotta have it with splenda
these days, though, and only infrequently.
Will, T2
Will, T2
wrote:
>Have you ever had postacchio pudding, Alice?
Sorry, that should have been "pistachio pudding"...
Will, T2
Will, T2
wrote:
>You have no idea whether you tolerated it well or not because you didn't
>test at the one hour mark. I think that wasn't an accident. :-)
Sorta... I was busy ;-)
I know... It was probably in the stratosphere. That's why I say it is
only an every now and then treat, not a regular thing.
Still, it was really, really good and yummy!
Will, T2
Cheri
Will, T2 wrote in message ...
>Maybe this is something I should save for every now and then, but it
>is nice to know that I can tolerate a treat sometimes.
>
>(By the way, those few bites of Key Lime pie last night did not mess
>me up, either, John, and mine had graham cracker crust! The key was
in
>portion control... I had only a little bit, so I was still right at
>100 this morning.)
>
>Will, T2
Glad you enjoyed it Will. Not bad numbers at all.
Cheri
Alice Faber
"Will, T2" <wmm...@cox.net> wrote:
Either way, I haven't had it and have no intention of trying it.
If I'm going to overcarb, it's going to be on something I *know* will be
worth it!
Will, T2
wrote:
>It comes in a sf version. Made with cream it's not bad, but it IS green.
Sounds good to me... but then, I really like pistachio pudding, ice
cream, etc :-)
And, I can think of lots of other things green that are good....
You are right about the Key Lime pie, though... real Key Lime pie, in
my experience, is not very green (maybe just a little sometimes). If
someone is serving Kermit Green Key Lime pie, I would be very
suspicious of there being Martians about!
Will, T2
Loretta Eisenberg
toasted bagel. ate half of it. some people love onions on their bagels
and lox
a great omemlet is lox onions and eggs or a LEO as we call it here in
the big apple.
I hope you are using the nova scotia kind of lox becaus the other kind
is very salty and you wont stop drinking all day.
The way you plan to go sounds fine to me. the other parts dont seem to
have carbs, It is really just the bagel, scoop it out and eat only the
shell.
Loretta
finally a thread I know about
Will, T2
Eisenberg) wrote:
>I hope you are using the nova scotia kind of lox becaus the other kind
>is very salty and you wont stop drinking all day.
It was the Norweigan kind... a little bit salty, but really very
nice... And yes, the onioin bagel and dill in the cream cheese really
"made it", so to speak... You are right about being thirsty.
I have had Nova Scotia lox, but all I could find yesterday was the
Norweigan... The smoked speckled trout, some of which I also had, was
milder. I was really looking for fresh trout, but it is usually not
readily found here. Sea trout, though, is relatively common.
That omlet sounds like a fabulous idea, Loretta. I have not thought of
having an omlet that way, before... Maybe I shall try one tomorrow!
Will, T2
Will, T2
wrote:
>Nah, only slightly yellow. There's nothing green about key lime juice.
Well, ok.. I can go with that. :-)
Will, T2
Loretta Eisenberg
control and moderation. Never be deprived.
Loretta
Alice Faber
Susan <neve...@nomail.com> wrote:
> x-no-archive: yes
>
> Will, T2 wrote:
>
> > You are right about the Key Lime pie, though... real Key Lime pie, in
> > my experience, is not very green (maybe just a little sometimes).
>
> Nah, only slightly yellow. There's nothing green about key lime juice.
>
For a while (well before I was diagnosed!), key lime pie was a trendy
menu item around here. I learned that before ordering I *had* to ask
what color it was. If the answer was "green" (usually accompanied by a
pitying glance), I knew not to order it. Once, a waitress replied
something like "it's supposed to be lime, but I don't get it; it's not
green!". She was shocked that I ordered it.
Will, T2
wrote:
>On Sat, 21 Jul 2007 13:10:34 -0400, Susan <neve...@nomail.com>
I just opened the fridge, and took a look at that fresh Key Lime pie
from last night, when I heard the siren call..... "eat me, eat me, eat
me"... Mine looks either some faint yellow, or perhaps a faint
greenish yellow, depending upon the light. I would say probably more
yellowish that green, though.
Whilst examining the color of that very tasty pie, I had to taste a
small sample to make sure it had not gone bad overnight, being left
unattended in the fridge. ;-) So far, it seems to be holding up fairly
well, in the coldness....
Will, T2
Will, T2
wrote:
>What, no capers????
No, capers would have been good, though....
I like capers.
Will, T2
Loretta Eisenberg
radically changed, you can eat what ever you want as long as a person
counts their points.
Julie, I am wondering,since I read that you dont like many foods , what
foods do you like
Loretta Eisenberg
We have places that sell mini bagels and low carb bagels.
Will go easy on the bagel because susan is right about the number of
carbs.
Loretta
Will, T2
wrote:
>I just opened the fridge, and took a look at that fresh Key Lime pie
>from last night, when I heard the siren call..... "eat me, eat me, eat
>me"... Mine looks either some faint yellow, or perhaps a faint
>greenish yellow, depending upon the light. I would say probably more
>yellowish that green, though.
>
>Whilst examining the color of that very tasty pie, I had to taste a
>small sample to make sure it had not gone bad overnight, being left
>unattended in the fridge. ;-) So far, it seems to be holding up fairly
>well, in the coldness....
Just took another look at that pie.... I think it is slightly yellow,
and not green at all...
The green idea is the *thought* of green that comes from the typical
appearance of "Persian" limes. But Key Limes (Citrus aurantiifolia),
are not that green, anyway.... That's why, as Susan says, Key Lime
juice is yellow, not green.... Ripe Key Limes seem to be yellow, not
green.
Here is a link to a discussion of the Key Lime
http://www.keylime.com/diff.html
Wikipedia also has a brief discussion about Key Limes, and other types
of limes...
Will, T2
Priscilla Ballou
"Will, T2" <wmm...@cox.net> wrote:
> I just opened the fridge, and took a look at that fresh Key Lime pie
> from last night, when I heard the siren call..... "eat me, eat me, eat
> me"... Mine looks either some faint yellow, or perhaps a faint
> greenish yellow, depending upon the light. I would say probably more
> yellowish that green, though.
>
> Whilst examining the color of that very tasty pie, I had to taste a
> small sample to make sure it had not gone bad overnight, being left
> unattended in the fridge. ;-) So far, it seems to be holding up fairly
> well, in the coldness....
One can never be too careful!
Priscilla
Will, T2
wrote:
>Will, it freezes really well. I'd suggest cutting into portions and
>freezingthem so you won't feel obligated to eat it before it goes bad.
>Take a walk if you eat it, and test after one, not just two, hours.
>
>You sound like a man on a carb bender.
>
>Susan
Not a carb bender, but I have probably had a little more than my daily
quota... I just took only a nibble of that pie ;-) only a nibble, I
tell ya... The pie made me do it.
I shall go on a walk in a bit... The skies are partly cloudy here
today, and the temps are in the mid-70s, with gentle breezes and fresh
smelling air....
The peaceful and shady lanes around my house are calling to me. The
best part is that my back and leg sciatica problem seems to have
cleared up, at least for now.
Remember that Gershwin song about Summertime... when the livin is
easy?.... Fish are jumpin, and the cotton is high? That is the kind of
day it is right here, right now.
Will, T2
Will, T2
wrote:
>x-no-archive: yes
>
>I haven't had one yet, but I'm told these are very good:
>
>https://westernbagel.com/cgi-bin/commerce.cgi?search=action&category=PERF&keywords=all&template=products/ThePerfect10.html
>
>
>Susan
They do look good... Looks like you have to order them. I have not
noticed them in stores around here....
Will, T2
Will, T2
wrote:
>>
>> They do look good... Looks like you have to order them. I have not
>> noticed them in stores around here....
>>
>> Will, T2
>
>They have a retail store locator by state on the site. The one in my
>area only carries the 18 carb alternative bagel, so I ordered 6 packages
>of the perfect 10. It'd better be good!
>
>Susan
Just as I suspected... there is not a single retail store in the whole
state of Virginia that carries them. So, I if I am to try them out, I
have to order them from the online order desk, which I guess means
they would be coming from California.
Will, T2
Will, T2
wrote:
>They have a retail store locator by state on the site. The one in my
>area only carries the 18 carb alternative bagel, so I ordered 6 packages
>of the perfect 10. It'd better be good!
>
>Susan
The Perfect 10s do seem like the way to go...
Will, T2
Loretta Eisenberg
as from a bagel store, they are a good substitute imo
Loretta
Loretta Eisenberg
kid
Loretta
Loretta Eisenberg
population.
I am glad you enjoyed your lox and bagel did you eat the whole thing
Will
Loretta
Loretta Eisenberg
York, but on line. They sell them in California. Very popular there.
Loretta
Will, T2
Eisenberg) wrote:
>I am glad you enjoyed your lox and bagel did you eat the whole thing
>Will
Yes, I did. I ate the whole thing :-)
Will, T2
Shawn Hirn
"Will, T2" <wmm...@cox.net> wrote:
> Hello friends,
>
> Tomorrow, I am going to try something a little different, especially
> for diabetic Will, who works very hard to keep his blood sugars under
> tight rein....
>
> As some of you know, I regularly participate in a breakfast group on
> Saturdays... Tomorrow, I am in charge of the food. Being tired of the
> routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
> and bagels (two kinds) with cream cheese and dill, in addition to the
> usual eggs, ham, etc.
>
> I have also thrown into the larder some smoked speckled trout for the
> really appreciative gourmets.
>
> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
> and trout), have a few nibbles of the bagels with cream cheese and
> dill, have a few eggs... and see what it does to his blood. I shall
> keep you posted about this very fun experiment tomorrow ;-)
Try whole wheat bagels. They might be a bit healthier for Will to eat.
Pumpernickle and rye are also good alternatives for diabetics who need
to have a bagel.
Alan S
<sr...@comcast.net> wrote:
>> My strategy for diabetic Will is to enjoy the smoked fish (both salmon
>> and trout), have a few nibbles of the bagels with cream cheese and
>> dill, have a few eggs... and see what it does to his blood. I shall
>> keep you posted about this very fun experiment tomorrow ;-)
>
>Try whole wheat bagels. They might be a bit healthier for Will to eat.
>Pumpernickle and rye are also good alternatives for diabetics who need
>to have a bagel.
Healthier to us is defined by the resulting BG's.
No matter what bagel option you pick - test at your peak
post-prandial. Once in a blue moon I try a half-bagel again.
Next time it will be a scooped out quarter-bagel but I'll
probably still spike.
Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraltraveloz.blogspot.com/
latest: Mossman Gorge in the Daintree Rainforest
http://loraldiabetes.blogspot.com/
latest: Self-Testing and Type 2 Management
W. Baker
: Hello friends,
: Tomorrow, I am going to try something a little different, especially
: for diabetic Will, who works very hard to keep his blood sugars under
: tight rein....
: As some of you know, I regularly participate in a breakfast group on
: Saturdays... Tomorrow, I am in charge of the food. Being tired of the
: routine bacon, eggs, ham, biscuits, etc., I have decided to offer lox
: and bagels (two kinds) with cream cheese and dill, in addition to the
: usual eggs, ham, etc.
: I have also thrown into the larder some smoked speckled trout for the
: really appreciative gourmets.
: My strategy for diabetic Will is to enjoy the smoked fish (both salmon
: and trout), have a few nibbles of the bagels with cream cheese and
: dill, have a few eggs... and see what it does to his blood. I shall
: keep you posted about this very fun experiment tomorrow ;-)
: Will, T2
Try it on Wassa bread or Ryevita. Works fo rme. I can have 3 at
breakfast, but start with two.
Wendy
johnniemccoy@
"Will, T2" <wmm...@cox.net> wrote in message
news:b0d4a3hel6i34qm12...@4ax.com...
> On Sat, 21 Jul 2007 12:00:53 -0400, Susan <neve...@nomail.com>
> wrote:
>
>>You have no idea whether you tolerated it well or not because you didn't
>>test at the one hour mark. I think that wasn't an accident. :-)
>
> Sorta... I was busy ;-)
>
> I know... It was probably in the stratosphere. That's why I say it is
> only an every now and then treat, not a regular thing.
>
> Still, it was really, really good and yummy!
>
> Will, T2
>
See!
John
DonnaB shallotpeel
> x-no-archive: yes
>
> I haven't had one yet, but I'm told these are very good:
>
> https://westernbagel.com/cgi-bin/commerce.cgi?search=action&category=PERF&keywords=all&template=products/ThePerfect10.html
The Perfect 10 Western Bagels are the primary form of bread I allow myself
since diagnosis. They are an acquired taste since they're whole wheat, lotsa
grains, a ton of protein, fiber, etc., etc. so they are not your typical H&H
bagel. Yet, I love them.
Lox? Nope, not me.
--
DonnaB reading HARRY POTTER AND THE DEATHLY HOLLOWS
"Wait, that's it? If you'd asked me this question before, then ... you
wouldn't have thought about having sex?" - Mom "Oh, no, that would have
happened, anyway!" - Joan JOAN OF ARCADIA 5-14-04
DonnaB shallotpeel
<6ni4a39a9ch96fu9v...@4ax.com>, "Will, T2" <wmm...@cox.net>
wrote:
> They do look good... Looks like you have to order them. I have not
> noticed them in stores around here....
I have to order them. I've posted about this a couple of times here before.
<G> I can repeat as needed. Minimum order is 5 or 6 packages of them. They
ship every Monday, from California, and they are fine out of the fridge, in
the fridge, and frozen. So, it works out well.
Publix here has their big brother, an Alternate Bagel, but it's not the one
with the GREAT numbers.
--
DonnaB reading HARRY POTTER AND THE DEATHLY HOLLOWS
"This dog is a freak show. He ought to be in show biz." - Wallace "You
think that's some kind of rare breed or something?" - Veronica "That or a
drunk dingo had a 3-way with an ocelot & a porcupine." - Wallace; VERONICA
MARS, 'Russkie Business', 02-22-05
johnniemccoy@
John
Chris Malcolm
> x-no-archive: yes
> I know it, Loretta, I'm a Noo Yawk Joo, too. :-)
> I just don't like it cooked.
I notice that many Americans often cook their eggs so much that the
yolks are actually cooked solid. To me that's well overcooked. I only
cook my eggs enough to cook most but not all of the white, and none
of the yolk. I find that that kind of light cooking doesn't cook any
added fish much at all.
--
Chris Malcolm c...@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]
Loretta Eisenberg
sunnyside up and over easy are on the endangered list.
I personally dont like loose eggs but do like eggs benedict which I
havent had in many years.
Loretta
Will, T2
wrote:
>Susan <neve...@nomail.com> wrote:
>> x-no-archive: yes
>
>> Loretta Eisenberg wrote:
>>> Susan, lox eggs and onions have been a tradition since I was a little
>>> kid
>>>
>>> Loretta
>
>> I know it, Loretta, I'm a Noo Yawk Joo, too. :-)
>
>> I just don't like it cooked.
>
>I notice that many Americans often cook their eggs so much that the
>yolks are actually cooked solid. To me that's well overcooked. I only
>cook my eggs enough to cook most but not all of the white, and none
>of the yolk. I find that that kind of light cooking doesn't cook any
>added fish much at all.
I tend to prefer my eggs over light, or sunny side up....
Of course, scambled is OK to, as long as they are not overdone.
Will, T2