I think cracking open an egg in order to fry it or poach it is more fraught with risk than conventional wisdom seems to make allowance for. Intact yolks are important. Fragments of shell hidden in the cooked albumen are bad. Do you agree? I crack eggs into a cup first, inspect them, and then tip them onto the oil or water carefully but I feel as if it's just me who believes there is a need to do so because this issue never comes up in the domestic details portrayed in films and TV series or in shows about cooking. Who gains from this silence? Your thoughts? Other sub-topics that I welcome on this thread are the [by some accounts] near-constant, numerous, supposedly crap threads in the General Forum and the alleged ongoing efforts to silence all dissent and drive people away from the web site. But thoughts about cracking open eggs would be more especially welcome.
I was a short-order cook, and could open eggs one-handed and with either hand. So, two eggs at once. Never had a problem with shell fragments. The trick to avoiding broken yolks was to open the egg cleanly and from very near the pan bottom.
These days I use ranch eggs and just fry or scramble them. I inspect ranch eggs after I open them but not looking for shells fragments!
What's wrong with a few bits of crunchy calcium anyway.
Originally posted by FMFBe prepared for a grilling. There will, no doubt, be someone who will find it most insensitive of you to have drawn attention to those who are so completely incompetent in the kitchen.
I think cracking open an egg in order to fry it or poach it is more fraught with risk than conventional wisdom seems to make allowance for. Intact yolks are important. Fragments of shell hidden in the cooked albumen are bad. Do you agree? I crack eggs into a cup first, inspect them, and then tip them onto the oil or water carefully but I feel as if it's just me ...[text shortened]... away from the web site. But thoughts about cracking open eggs would be more especially welcome.
Originally posted by drewnogalI didn't really get that so much.
Be prepared for a grilling. There will, no doubt, be someone who will find it most insensitive of you to have drawn attention to those who are so completely incompetent in the kitchen.
Especially not when compared to the almost random passive-aggressiveness which is rather like being slapped in the face by a fish's tail in its inappropriateness to the subject matter at hand.
Sort of like the adult version of a child's tantrum. Or an embarrassing rant by a family member at a holiday dinner.
Originally posted by drewnogalMy own incompetence notwithstanding, I've always found grilling fairly straight forward compared to frying, but I must confess that I cannot remember ever grilling eggs, so, in combination with not being an egg myself, I don't know exactly what "being prepared for a grilling" entails.
Be prepared for a grilling. There will, no doubt, be someone who will find it most insensitive of you to have drawn attention to those who are so completely incompetent in the kitchen.
Originally posted by FMFNot me, it's far too risky.
I think cracking open an egg in order to fry it or poach it is more fraught with risk than conventional wisdom seems to make allowance for. Intact yolks are important. Fragments of shell hidden in the cooked albumen are bad. Do you agree? I crack eggs into a cup first, inspect them, and then tip them onto the oil or water carefully but I feel as if it's just me ...[text shortened]... away from the web site. But thoughts about cracking open eggs would be more especially welcome.
Anything that has egg in it I refuse to eat.
Originally posted by FMFJames Bond has a licence to Grill
My own incompetence notwithstanding, I've always found grilling fairly straight forward compared to frying, but I must confess that I cannot remember ever grilling eggs, so, in combination with not being an egg myself, I don't know exactly what "being prepared for a grilling" entails.