Quote:
Originally Posted by Al Czervik
That's pretty much what I did too... I fried the bacon on medium low heat to keep it from splattering, and then drained most of the grease and poured the egg mixture right back into the warm pan. 
Thanks for the idea Buccs... It will be on the rotation from now on.  |
That's perfect Mongo, as I expect from you.
Here is an interesting bit of food science.
Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw.
The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top.
It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted.
Tell your wives!
