eggs

[yeahwho]

I seem to not be able to crack an egg without breaking the yoke every other time. I've tried every type of egg, the brown omega eggs, the white grocery eggs, small, mediums, AA extra large, farm fresh....no luck.

What am I doing wrong? Who knows about eggs and proper cracking? What type of eggs are the best? Does storage make a difference?

I have egg problems and need serious help.

[hellojello]

I keep my eggs in the fridge, only buy free-range and rarely have this happen. so yeah, don't know what you're doing wrong, ya freeeak!

[jackrock]

try cracking it lighter, and bring it closer to the pan (or whatever utensil) so it doesnt have such a huge .. mmmmmmmm DROP!! :D

[yeahwho]

I've tried both ways, cracking them hard and cracking them soft. I watch these grill chefs juggle 'em then crack the one handed all the while never breaking an yoke.

Sunnyside up is getting expensive over here at my place.

I'll try and buy some free range eggs.

[jackrock]

good luck!

[yeahwho]

What's your percentage of perfect yokes? Maybe 50% is good. I'm wondering if anybody other than a pro chef actually gets better than 90%.

That's what I should've made this topic, eggs and whole yoke percentages.

[Documad]

I rarely break the yolk. I poach my eggs and a broken yolk is useless.

I buy the supermarket white eggs, large. I crack them lightly on something with a sharpish edge and then I put them in a little pyrex bowl so that I know they're okay before I pour them gently into the pan. I think the brown eggs with the harder shells are much more difficult to crack without breaking the yolk.

I'm sure that a fancy kitchen store has some kind of device that can help you too.

[jabumbo]

eggs are disgusting

don;t eat them

[hitmonlee]

i never ever break the yolk. i tap it with the edge of a knife and then break it apart with my fingernails.

pointless really, as once its in the pan, i purposely break the yolk and let it spread out. i hate just eating the white bits, i like yolk to be throughout the egg.

and none of this runny business! i like my yolk to be hard. went to breakfast yesterday and it was a little bit runny and it was like eating some kind of gooey slimey snot substance. :(

[mp-seventythree]

If your yolks are breaking that much, it sounds like you're using eggs that aren't that fresh.

I have no problem with that because I have two chickens, so i rarely have to buy eggs (unless a recipe calls for several eggs or yolks).

[yeahwho]

If your yolks are breaking that much, it sounds like you're using eggs that aren't that fresh.

I have no problem with that because I have two chickens, so i rarely have to buy eggs (unless a recipe calls for several eggs or yolks).

A couple a years ago a co-worker had chickens and he brought in fresh eggs for all of us on a regular basis, I was breaking them back then too. The one thing I remember about those fresh eggs is when they didn't break, the yoke would rise up real high, plus they tasted great! :D

But now it's 2005 and I'm really really into eggs and I can't even get them started right.

[wanton wench]

sunny side up (http://i11.photobucket.com/albums/a195/wantonwench/friedegg.jpg)

:D

[yeahwho]

sunny side up (http://i11.photobucket.com/albums/a195/wantonwench/friedegg.jpg)

:D

I would of broke that yoke for sure. :D










*edit*
made eggs this morning and the same sad story, 1 yoke whole and 1 yoke broke. :(

I'm a total egg loser.

[Documad]

eggs are disgusting

don;t eat them
OMG! Eggs are my favorite food!

Yeahwho, I'd recommend that you adapt and start eating scrambled eggs, but I love poached eggs and over medium best so I can't really recommend scrambled (except at restaurants when you're sure they're going to do a crap job of cooking them).

[jabumbo]

OMG! Eggs are my favorite food!

Yeahwho, I'd recommend that you adapt and start eating scrambled eggs, but I love poached eggs and over medium best so I can't really recommend scrambled (except at restaurants when you're sure they're going to do a crap job of cooking them).

yolks make me sick, os i can't really eat them unless they are mixed in with lots of other ingredients. the closest to a plain egg that i can get is a fully loaded omelette

[fucktopgirl]

I seem to not be able to crack an egg without breaking the yoke every other time. I've tried every type of egg, the brown omega eggs, the white grocery eggs, small, mediums, AA extra large, farm fresh....no luck.

What am I doing wrong? Who knows about eggs and proper cracking? What type of eggs are the best? Does storage make a difference?

I have egg problems and need serious help.


hahaha is it real,you cannot crack a egg without breaking the yolk

i suggest hanging,there is not other solution to your problem :D

when you crack the egg,maybe do it gently!

[yeahwho]

I've been doing great the past month with the eggs. I haven't broke one yoke. My # 1 problem was actually cracking them too gently, so when I parted the shell it wasn't open enough for yoke clearence.

I've cracked at least 2 dozen eggs since I've last been here and everyone has been absolutely perfect.

Thank You for all the great advice. I'm an over easy egg master now.

[milleson]

How nice, another BBMB success story. :)

[yeahwho]

How nice, another BBMB success story. :)

This site really does have some good advice, especially with eggs. (y)

[fucktopgirl]

I've been doing great the past month with the eggs. I haven't broke one yoke. My # 1 problem was actually cracking them too gently, so when I parted the shell it wasn't open enough for yoke clearence.

I've cracked at least 2 dozen eggs since I've last been here and everyone has been absolutely perfect.

Thank You for all the great advice. I'm an over easy egg master now.



i am proud of you man (y) :D
keep on cracking the eggs!

[sXe Boogaloo]

I seem to not be able to crack an egg without breaking the yoke every other time. I've tried every type of egg, the brown omega eggs, the white grocery eggs, small, mediums, AA extra large, farm fresh....no luck.

What am I doing wrong? Who knows about eggs and proper cracking? What type of eggs are the best? Does storage make a difference?

I have egg problems and need serious help.

Yeahwho, I hope this helps ya. G'luck and happy cracking :)




"How to Crack an Egg as a Whole" (http://www.akiskitchen.ca/techniques/egg_how_to_separate/separating_eggs_1.html)

With one hand, hold the egg using your thumb and index, or middle finger, placing each finger on either end. Firmly tap the egg on a hard surface; never on the rim of a bowl, because this breaks the shell into tiny bits that may go unnoticed into your food.

As soon as the crack has formed, use both hands and hold the egg from its tips and then using your thumbs, gently pry open the shell from where the crack had formed and allow the whole egg to drop into your small bowl.


and if you wanna get really fancy then...

"How to crack an egg with one hand" (http://www.everything2.com/index.pl?node_id=1075068)
1.Hold the egg in the palm of your hand (palm facing down), gripping firmly, but not squeezing, with the first and second fingers on one side and the thumb on the other side. This is the basic curveball grip, baseball fans.

2.Tap the egg sharply against something hard*. Keep your wrist straight; wrist-flexing will absorb the energy of your tapping, and tend to prevent the egg from cracking. On your next--more vigorous--attempt, the egg will explode all over your hand and drive shards of egg shell into your flesh.

3.Here's the tricky part: Without relaxing your grip, hold the egg over your intended receptacle and, while squeezing gently with your thumb, slide your first and second fingers in opposite directions along the surface of the egg, toward its ends, keeping the pressure of your fingers even. This seperates the two halves of the egg shell cleanly** and releases the egg content--usually in one piece. If it is important to you that the yolk should be unbroken, use a cold egg; otherwise, room temperature is best.

====================================
*As sensei remarks, an egg shell cracked on a flat surface, rather than the edge of a bowl, will tend to stay in bigger pieces. This, I believe, is due to the relative immobility of flat surfaces in the kitchen compared to modern lightweight mixing bowls and Teflon pans. Really, a heavy china mixing bowl or cast-iron pan is fine. Reduces clean-up, too.

**If you do end up with some bits of shell suspended in the egg white, use a large piece of shell to scoop them out--works better than fingers

[alexandra]

Humpty Dumpty was a big fat egg
he was playing the wall, then he broke his leg

\m/

[discopants]

i just throw the eggs into a pan, the shells make things a bit more lively.

Tried Penguin eggs? Hm, they're some good eating. Hard boiled.