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Physics in Real Life: Egg Salad
Mar. 16th, 2018 04:18 pmThe physics
Because I know there are three dimensions, I put my hard-boiled eggs through the egg slicer three times, in positions that made the slices at right angles to the previous cuts. (The first cut makes slices, the second cut turns those into rods, the third cut turns those into cubes.)
Okay, technically I probably learned this from my mom, but I remember it because of physics.
The egg salad
Recently I've been scooping out the yolks first so I could smash them up nice and smooth, mix them with the mayonnaise, mustard, and spices, and then cut up the whites as best I could and mix it all together.
This time I went back to putting the whole egg through the slicer. This was much easier than just trying to cube the egg whites and it came out plenty smooth enough. Today's recipe, which I like, had:
eggs
mayonnaise and yogurt in about a 2:1 ratio
mustard (much less)
garlic powder (some)
onion powder (lots)
paprika on top
Post of the Day - Raptitude's Go Deeper, Not Wider - "I keep imagining a tradition I’d like to invent. After you’re established in your career, and you have some neat stuff in your house, you take a whole year in which you don’t start anything new or acquire any new possessions you don’t need. ... You improve skills rather than learning new ones. You consume media you’ve already stockpiled instead of acquiring more. You read your unread books, or even reread your favorites. You pick up the guitar again and get better at it, instead of taking up the harmonica. You finish the Gordon Ramsey Masterclass you started in April, despite your fascination with the new Annie Leibovitz one, even though it’s on sale." This should be much easier for people like me and my readers who have been collecting activities for a very long time.
Because I know there are three dimensions, I put my hard-boiled eggs through the egg slicer three times, in positions that made the slices at right angles to the previous cuts. (The first cut makes slices, the second cut turns those into rods, the third cut turns those into cubes.)
Okay, technically I probably learned this from my mom, but I remember it because of physics.
The egg salad
Recently I've been scooping out the yolks first so I could smash them up nice and smooth, mix them with the mayonnaise, mustard, and spices, and then cut up the whites as best I could and mix it all together.
This time I went back to putting the whole egg through the slicer. This was much easier than just trying to cube the egg whites and it came out plenty smooth enough. Today's recipe, which I like, had:
eggs
mayonnaise and yogurt in about a 2:1 ratio
mustard (much less)
garlic powder (some)
onion powder (lots)
paprika on top
Post of the Day - Raptitude's Go Deeper, Not Wider - "I keep imagining a tradition I’d like to invent. After you’re established in your career, and you have some neat stuff in your house, you take a whole year in which you don’t start anything new or acquire any new possessions you don’t need. ... You improve skills rather than learning new ones. You consume media you’ve already stockpiled instead of acquiring more. You read your unread books, or even reread your favorites. You pick up the guitar again and get better at it, instead of taking up the harmonica. You finish the Gordon Ramsey Masterclass you started in April, despite your fascination with the new Annie Leibovitz one, even though it’s on sale." This should be much easier for people like me and my readers who have been collecting activities for a very long time.