OT Cooking eggs questions??

Re: OT Cooking eggs questions??

john Veerkamp

We raised our own eggs for years. There are many variables on both egg shell strength and internal membrane . Diet, day length, temperature, storage conditions and age among others. In commercial eggs most of these have been leveled out. Age and storage conditions are the only ones that vary enough to make a difference at home. Neither condition usually affects the quality of the egg for health, but as you noticed, can affect the appearance. Lots of good suggestions on fixes, but whatever works.

Re: Wow!, Never know what stirs....

Rick Christopherson

Our postings crossed. Yokes don't just break under their own weight. The yoke was already broken before it hit the pan. The skin of the yoke is fairly delicate, and breaking the egg on the counter and splitting the shell is enough to puncture the yoke...it's all over at that point.

As for how far the whites will spread in the pan, that will vary even within the same egg. The white is not homogeneous, even though it looks like it is. I've never paid much attention to it, but I suspect that the fresher the egg, the more it spreads out.

Re: OT Cooking eggs questions??

Robin Corell in Atascadero CA

Along time ago in a galaxy far away I used to cook for a living and one summer I took a second job cooking breakfast. The main breakfast cook would pull the days eggs out of the fridge the first thing when he walked in so by the time we opened the eggs would be up to room temperture. He swore that the yolks broke less often on room temp eggs than on cold eggs. I rarely broke an egg cracking it one handed into the pan, but I sure broke my share learning to flip them without any utinsels.

Robin

This whole thread is making me hungry.

Re: OT Cooking eggs questions??

Al Stokka - Cambridge, Iowa

Barry,

The height of an egg is determined by two factors.

1. USDA grade. The higher the grade (AA, beiing the highest grade), the higher the white.

2. Age. The fresher the egg, the higher the white.

Al

Re: OT Cooking eggs questions??

Larry in nw ohio

WOW Barry from home inspector, home renovator, to home renter, and no to Chief. How mant more tricks have you got under your sleeve. Congratulations on your weight loss, and the best of luck with keeping it where you want it. Larry

Re: how to decap an egg 

Dale Stansbery

I always try to crack them on the inside flat surface of the skillet or a bowl. If you crack them a quarter of the way up from the large end, you can often crack off a perfect cap leaving almost no ragged edges. Having grown up with chickens, i can also verify that as eggs age, the whites and yolks do become more thin and watery. As long as they pass the smell test though they should be edible. I don't know how nutrition affects eggs watery disposition, but free range chicken eggs certainly have a richer tasting yolk. Also the thickness of the shell is affected by the calcium available (usually ground oyster shell supplement).