This is far too important for Food And Drink!

manickangaroo · 08-05-2013, 17:22

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, 17:24

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, 17:26

Quote:

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, 17:27

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, 17:29

Quote:

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, 17:29

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, 17:30

I always cook them from room temperature. Mmm, I fancy eggs now...

manickangaroo · 08-05-2013, 17:30

Quote:

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, 17:31

Quote:

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, 17:32

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, 17:33

Quote:

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, 17:34

Quote:

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, 17:34

don`t keep your eggs in the fridge and use fresh as possible for frying.

Caldari · 08-05-2013, 17:35

Quote:

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, 17:36

Quote:

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, 17:37

Quote:

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, 17:39

Oh and another thing. Shell keeps falling in too.

CABINET · 08-05-2013, 17:41

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, 17:43

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, 17:43

Quote:

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, 17:45

Quote:

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, 18:15

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, 18:15

"This is far too important for Food And Drink!" It appears the Mods thought otherwise

beefymonster · 08-05-2013, 18:16

what pisses me off is for the life of me I have never pulled off a decent soft boiled egg

manickangaroo · 08-05-2013, 18:21

Quote:

Originally Posted by Cheruman

"This is far too important for Food And Drink!" It appears the Mods thought otherwise

I know.

08-05-2013, 17:22	#1
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	This is far too important for Food And Drink! 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!!

08-05-2013, 17:24	#2
venusinflares Forum Member Join Date: Apr 2013 Location: Leeds Posts: 2,876	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.

08-05-2013, 17:26	#3
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Quote: 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.

08-05-2013, 17:27	#4
Ber Forum Member Join Date: May 2008 Posts: 22,341	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

08-05-2013, 17:29	#5
venusinflares Forum Member Join Date: Apr 2013 Location: Leeds Posts: 2,876	Quote: 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

08-05-2013, 17:29	#6
Scott Poplar Inactive Member Join Date: Apr 2013 Posts: 47	Hi. Its the way you break them if you want a sensible answer. If not, then its because they are a yoke.

08-05-2013, 17:30	#7
cjsmummy Forum Member Join Date: Jan 2010 Location: Chaos Posts: 9,416	I always cook them from room temperature. Mmm, I fancy eggs now...

08-05-2013, 17:31	#9
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Quote: 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?

08-05-2013, 17:32	#10
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	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.

08-05-2013, 17:33	#11
Ber Forum Member Join Date: May 2008 Posts: 22,341	Quote: 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.

08-05-2013, 17:34	#12
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: 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.

08-05-2013, 17:34	#13
annette kurten Forum Member Join Date: Mar 2008 Location: dole office. Posts: 35,102	don`t keep your eggs in the fridge and use fresh as possible for frying.

08-05-2013, 17:35	#14
Caldari Inactive Member Join Date: Jun 2012 Location: Josameto Posts: 5,231	Quote: 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.

08-05-2013, 17:36	#15
Scott Poplar Inactive Member Join Date: Apr 2013 Posts: 47	Quote: 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!!

08-05-2013, 17:37	#16
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Quote: Originally Posted by Caldari Surely that's a boiled egg though, not a fried egg. No, can be a fried one too!!!

08-05-2013, 17:39	#17
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Oh and another thing. Shell keeps falling in too.

08-05-2013, 17:41	#18
CABINET Forum Member Join Date: Feb 2006 Posts: 1,546	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.

08-05-2013, 17:43	#19
woodbush Forum Member Join Date: Apr 2008 Location: Scottish Borders Posts: 30,166	We never keep eggs in the fridge. Ours a free range from the chickens just up the road. Still the yolks burst sometimes.

08-05-2013, 17:43	#20
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Quote: 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.

08-05-2013, 17:45	#21
Ber Forum Member Join Date: May 2008 Posts: 22,341	Quote: Originally Posted by manickangaroo Oh and another thing. Shell keeps falling in too. Use another bit of shell to get it out

08-05-2013, 18:15	#22
beefymonster Forum Member Join Date: Jul 2012 Location: Scotland Posts: 1,501	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.

DS Forums

This is far too important for Food And Drink!

08-05-2013, 18:15	#23
Cheruman Forum Member Join Date: Jan 2006 Posts: 618	"This is far too important for Food And Drink!" It appears the Mods thought otherwise

08-05-2013, 18:16	#24
beefymonster Forum Member Join Date: Jul 2012 Location: Scotland Posts: 1,501	what pisses me off is for the life of me I have never pulled off a decent soft boiled egg

08-05-2013, 18:21	#25
manickangaroo Inactive Member Join Date: Apr 2013 Location: Cardiff Posts: 1,368	Quote: Originally Posted by Cheruman "This is far too important for Food And Drink!" It appears the Mods thought otherwise I know.