Dear Mark: Powdered Egg Alternatives and Heating Olive Oil

April 9, 2012

pimg class=”alignright” title=”Olive Oil” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/oliveoil2.jpg” alt=”oliveoil2″ width=”287″ height=”247″ /Say you#8217;re a guy or gal that travels for business. With jerky, nuts and other a title=”Primal Blueprint Snack List” href=”http://www.marksdailyapple.com/primal-blueprint-snacks/”Primal snacks/a in tow you hit the road resolved to do your best while away from home. You employ your best modern foraging skills at the airport, gas station and at your hotel breakfast buffet. Everything is fine and dandy until, wait, there#8217;s something not quite right about these eggs. The consistency is a little#8230; off. Could they be empowdered/em eggs? Yes, yes, they could be. Does it matter? I#8217;ll tell you what I think on this and the topic of a title=”Safe Cooking Temperatures” href=”http://www.marksdailyapple.com/safe-cooking-temperatures/”safe cooking temperatures/a for olive oil in this week#8217;s a title=”Dear Mark” href=”http://www.marksdailyapple.com/category/dear-mark/”Dear Mark/a./p
pLet#8217;s jump right in./p
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blockquotepMy job requires 90% travel. My question is twofold. All the hotels I stay in offer powdered eggs for breakfast […]

Original post by Mark Sisson

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