Fried Eggs and Well Done Meat
Fried Egg with Herbs and Garlic
Yesterday I ate a lot of good things. I’m particularly proud of this dish because it helped use up an ingredient sitting around in my refrigerator. Remember that garlic/herb butter I bought for the clams last week? Yesterday I used a pat to make a fried egg for lunch. Such a simple way to turn an egg into something delicious.
In Food News… Well Cooked Meat is a Cancer Risk
I’m really not getting too excited about this piece of news I found yesterday. Scientists are now reporting that cooking meat at high temperatures or well done increases your risk for bladder cancer. People with certain (unspecified) genetic traits are at a higher risk than others. This warning has been in the news before about charred meat possibly causing pancreatic cancer, so this just builds on that evidence. Of course, I’m sure many of you have heard the warning to cook your meat to well done to avoid the dangers of e coli contamination. Therefore, my conclusion is that you should cook and eat your meat however it makes you happy. It’s a risk no matter what you choose.
I suppose if I truly wanted to stay safe, I’d just stick with the eggs instead of meat. But when I want a steak, I’ll continue to order it done medium, pink in the middle, thank you very much.
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5 Responses to “Fried Eggs and Well Done Meat”
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I’m liking that garlic herb butter egg idea. Maybe steak and eggs would be a good idea or perhaps a garlic herb steak tartare with a raw quail egg.
Agreed…why listen to anyone else? People should trust their judgement. Guidelines and studies all have hidden biases.
Ah, so you’re taking your steak with the risk of e coli. And the quail egg with the danger of salmonella. A fine choice, sir.
I wish Julia Child was still around to weigh in to this discussion! What might she say??
Not sure what she would say, but I can hear her voice in my head.