26.1576, Language Documentation: Fried Eggs (XaViTaH) Recipe

[The LINGUIST List via LINGUIST]

LINGUIST List: Vol-26-1576. Tue Mar 24 2015. ISSN: 1069 - 4875.

Subject: 26.1576, Language Documentation: Fried Eggs (XaViTaH) Recipe

Moderators: linguist at linguistlist.org (Damir Cavar, Malgorzata E. Cavar)
Reviews: reviews at linguistlist.org (Anthony Aristar, Helen Aristar-Dry, Sara Couture)
Homepage: http://linguistlist.org

*************    LINGUIST List 2015 Fund Drive    *************
Please support the LL editors and operation with a donation at:

              http://funddrive.linguistlist.org/

Editor for this issue: Ashley Parker <ashley at linguistlist.org>
================================================================


Date: Tue, 24 Mar 2015 09:38:21
From: LINGUIST List [linguist at linguistlist.org]
Subject: Language Documentation: Fried Eggs (XaViTaH) Recipe

 Dear Subscribers, Linguists, Language Lovers, and Amateur Chefs, 

Our goal at the LINGUIST List is to provide valuable information and services to our readers. One such spring of knowledge is our culinary typology - the LINGUIST List Cookbook: 

http://linguistlist.org/cookbook/ 

If you have a recipe for some language lasagna, Proto-Indo-European pie, or any food for thought, we would love to include it in our Cookbook! We are hoping to expand this year into traditional recipes written in other languages with their translations into English. Please contribute to our endeavor by emailing us at: 

funddrive at linguistlist.org 

Please consider donating to our 2015 Fund Drive as well: 

http://funddrive.linguistlist.org 

Today, we’re featuring Fried Eggs (XaViTaH)! 

Eggs are often eaten as part of the morning meal. Fried eggs are usually served with orange juice, toast, a beverage (coffee, tea or milk), and either hash-brown potatoes, French fries, or grits (in the southern United States). 

The following topics are discussed in this chapter: 
- Ingredients 
- Required equipment 
- Preparation steps 
- Additional information 

Ingredients: 
- 2 teaspoons of cooking oil (olive oil or canola oil), margarine, or butter 
- 1 or 2 eggs per person 
- Salt and pepper, as desired 

Required Equipment: 
- A small (25 cm) skillet or frying pan (MaXVaT) 
- A spatula 
- Gas or electric stove 

Preparation: 
1. Carefully crack open the eggs into a cup or glass. 
- Caution: If an egg says anything to you, do not break it. If you do, all of 
the king’s horses and all of the king’s men couldn’t put it back together 
again. 

2. Examine the eggs to determine that they are fresh, not discolored, and not 
fertilized. 
- We recommend cracking the eggs by knocking them against the edge of the cup or glass approximately half-way between the small end and the big end. In A Voyage to Lilliput, Jonathan Swift describes how a controversy about whether to break eggs at the wide end or the narrow end led to a series of civil wars. 

3. Place the margarine, butter, or cooking oil in the frying pan. 

4. Heat until a drop of water would sizzle if dropped into the pan, and then 
gently pour the eggs into the pan. 

5. Allow the eggs to fry until the yolk begins to harden. 

6. Using the spatula, carefully flip the eggs over and allow them to cook for 
one more minute. 
- Eggs should be sufficiently cooked to avoid the possibility of Salmonella enteritidis poisoning. 

7. Transfer the eggs from the frying pan to a plate, using the spatula if necessary. 

8. Serve while hot. 

Read the full text here: http://new.linguistlist.org/cookbook/176/ 

Please support the LINGUIST List Fund Drive 2015 with a donation: 

http://funddrive.linguistlist.org/ 

Thank you and enjoy! 

Your LINGUIST List Team



----------------------------------------------------------
LINGUIST List: Vol-26-1576	
----------------------------------------------------------