chin (04/03/83)
From: chin (David Chin) To: net-cooks Not only is white bread just as nutritious as wheat (c.f. the reference to the Consumer Reports study in a previous message on this subject), but I would argue that for some recipes, white bread is AESTHETICALLY more pleasing. For example, with egg salad, the bland taste of white bread allows the delicate flavor of the egg salad to show through. Stronger breads like rye and some wheats simply overpower the egg salad, and breads with chewy bits of grain in them do not match the velvet texture of good egg salad. While I'm on the subject of egg salad, here's my recipe: 1 to 2 eggs, hard boiled (~10 minutes) mayonaise (I prefer Hellman's Real mayonaise == Best Foods mayo) 1/8 to 1/4 carrot, chopped fine (~1/16 to 1/8 inch cubes) instructions: Boil the eggs (I usually add the eggs to cold water so that the eggs will get up to temperature slowly and so won't crack) for ~10 minutes (count after water boils). Slice carrots length wise into slivers and cut the collected slivers into cubes. Peal eggs, place in non-plastic container with ~2 tablespoons mayo (or however much you like) and slice eggs with a sharp knife until the desired consistency is reached (I like it finely chopped). Note that you should add the mayo at the beginning in order to keep the egg yolk from oxidizing and changing color on you. For the same reason you should use the boiled eggs soon though it is not as critical while the eggs are still in the shell. Finally add the carrot bits, mix and spread on white bread. Serves one/two. The carrots add crunch and a nice red accent to the yellow egg salad. Also, the carrots have a delicate flavor which does not overpower the egg flavor and the two flavors/colors contrast/complement each other quite pleasingly. I apologize to all the people to whom making egg salad is as commonplace as cooking rice is to me. I personally did not learn how to make egg salad until I entered college (Chinese don't have sandwiches, much less egg salad). Also please forgive the long length of this article which I have tried to make beginner proof (who else but a beginner would need an egg salad recipe anyway?). Happy eating. David Chin chin@berkeley ucb-vax!chin