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This is far too important for Food And Drink!
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manickangaroo
08-05-2013
I'm losing sleep over this now. Why do some eggs you fry break on hitting the oil and some don't? This is really puzzling me and I need some answers. Did two this morning and both broke but we've had them in the frdge nearly 3 weeks. Is it that? Is it the cold? Should you keep eggs outsde of the fridge?

Help! I daren't fry another as I'm beginning to get a phobia now!!
venusinflares
08-05-2013
I don't keep eggs in the fridge as they're better for baking if they're room temperature. I keep them in a pot chicken on the work top. I've never had a bad egg from not keeping them in the fridge.

Try not putting them in the fridge and see if they fry better.
manickangaroo
08-05-2013
Originally Posted by venusinflares:
“
Try not putting them in the fridge and see if they fry better.”

Hmm. Some that have been in the fridge have fried perfectly though.
Ber
08-05-2013
Whats really annoying is when you fry the perfect egg - yolk still intact and slightly runny and no white slime over the top and then the bastarding thing breaks when you transfer it from pan to plate
venusinflares
08-05-2013
Originally Posted by manickangaroo:
“Hmm. Some that have been in the fridge have fried perfectly though. ”

I don't know then. I'm really rubbish at frying eggs. The yolk ends up smashed anyway
Scott Poplar
08-05-2013
Hi. Its the way you break them if you want a sensible answer. If not, then its because they are a yoke.
cjsmummy
08-05-2013
I always cook them from room temperature. Mmm, I fancy eggs now...
manickangaroo
08-05-2013
Originally Posted by venusinflares:
“I don't know then. I'm really rubbish at frying eggs. The yolk ends up smashed anyway ”

I wonder how these all day breakfast places do them when they're serving lots. They can't serve broken yolk ones and won't want to waste eggs.
manickangaroo
08-05-2013
Originally Posted by Scott Poplar:
“Hi. Its the way you break them if you want a sensible answer. If not, then its because they are a yoke.”

Hi. So me cracking them in the middle with a knife is wrong then? Am I piercing the yolk do you think, before it enters the pan even?
manickangaroo
08-05-2013
I mean, a broken yolk is edible but I like to dip my toast fingers in the runny yolk like when I was a kid.
Ber
08-05-2013
Originally Posted by manickangaroo:
“Hi. So me cracking them in the middle with a knife is wrong then? Am I piercing the yolk do you think, before it enters the pan even?”

My husband cracks them into a little cup and then tips that into the pan.
degsyhufc
08-05-2013
Originally Posted by manickangaroo:
“Hi. So me cracking them in the middle with a knife is wrong then? Am I piercing the yolk do you think, before it enters the pan even?”

Saw a tip from a chef never to crack an egg on a thin surface such as the edge of a bowl or with a knife.

Crack it on a flat surface and use your fingers to open the shell, or if you get good at it you can sort of squeeze the egg in your hand a it'll seperate.
annette kurten
08-05-2013
don`t keep your eggs in the fridge and use fresh as possible for frying.
Caldari
08-05-2013
Originally Posted by manickangaroo:
“I mean, a broken yolk is edible but I like to dip my toast fingers in the runny yolk like when I was a kid.”

Surely that's a boiled egg though, not a fried egg.
Scott Poplar
08-05-2013
Originally Posted by manickangaroo:
“Hi. So me cracking them in the middle with a knife is wrong then? Am I piercing the yolk do you think, before it enters the pan even?”

No. You're faffing about trying to be all delicate when the edge of the pan is sufficient. Jesus!!
manickangaroo
08-05-2013
Originally Posted by Caldari:
“Surely that's a boiled egg though, not a fried egg.”

No, can be a fried one too!!!
manickangaroo
08-05-2013
Oh and another thing. Shell keeps falling in too.
CABINET
08-05-2013
I always break mine into a ramekin first. Mainly because I like two yolks but not two whites so I pour some of the white away .

They never break in the pan.
woodbush
08-05-2013
We never keep eggs in the fridge. Ours a free range from the chickens just up the road. Still the yolks burst sometimes.
manickangaroo
08-05-2013
Originally Posted by CABINET:
“I always break mine into a ramekin first. Mainly because I like two yolks but not two whites so I pour some of the white away .

They never break in the pan.”

I'll try that then. Thanks.
Ber
08-05-2013
Originally Posted by manickangaroo:
“Oh and another thing. Shell keeps falling in too.”

Use another bit of shell to get it out
beefymonster
08-05-2013
I break mine on the flat of a knofe but you can't be too heavy handed. Most of the time mine never break and I don't keep my eggs in the fridge. I find making them with that liquid flora works well too as opposed to oil as the eggs are less greasy.
Cheruman
08-05-2013
"This is far too important for Food And Drink!" It appears the Mods thought otherwise
beefymonster
08-05-2013
what pisses me off is for the life of me I have never pulled off a decent soft boiled egg
manickangaroo
08-05-2013
Originally Posted by Cheruman:
“"This is far too important for Food And Drink!" It appears the Mods thought otherwise ”

I know.
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