Evening fry-up tragedy and disaster tonight.... a broken yolk
I seem to break the yolk about 10-15% of the time when cracking straight to the frying pan, which seems like a high average. I am using the clumsy 2 handed technique unlike the youtube chefs with their one-handed wizardry
I can reduce the average by cracking into a small baked-bean serving-bowl before tipping into the pan but that seems like too much hassle and I rarely bother - and then pay the price
Disaster partially mitigated by careful frying to avoid the yolk spreading too far before the white solidifies and encases it
Drizzle hot oil over the yolk using a teaspoon to accelerate encasement
Point of order Loops.
The beans are fusing with the eggs, imho the sausages should have been used as a dam. Nevertheless it looks damn tasty.
Tea looks strong, was it Yorkshire?
^^ Try cracking the egg on a flat surface rather than the edge of the pan or bowl. It'll take a bit of practice to split the shell in two but you won't break yolks as often.
^ freshness of the eggs is also a factor
^ possibly, but I used to break yolks too often, especially if the shell was thinner than average. The wife uses a knife to crack the eggs in her hand, too dangerous for me so I bang them on the counter now.
^ funny you mentioning the knife thing, my mum did the same. I just crack them on the side of the pan and i very rarely break any.
I am still working through my covid stash of PG Tips. Yorkshire Proper Strong will be my go to brew for fry-ups once that task is complete.
It makes sense as soon as you say that. I am not sure why I never thought of that. It is weird that I did not find that suggestion anywhere when I googled tips on not breaking yolks as it seems like an obvious idea.
The box in the photo says 16.12.20. That is 1 and a half months out of date so it could be a factor.
I think I am on a winner here.
Crack the eggs on the bottom of the pan you are frying them in and that also mitigates against micro-spillage/splash
Although I was actually making a cheeky cheesy omelette so I need to break them anyway.
You will be relieved to hear that those are the last 3 eggs from the 16/12/20 box Dirk
I'd reccomend cracking eggs into a bowl, one at a time instead of directly into a pan, especially if you are using month and a half old eggs each time. If one of them is bad, its in a bowl and can be easily thrown out instead of spoiling all the eggs. And a heated pan plus bad egg is baaaaaaaaaaaaaaaad.
Warning: Be cautious if you are a fragile pink
A bad egg will float at the top of a glass of water. A good egg will sink to the bottom.
Much easier way to find out.
Yeh, she cooks too.คุณสามารถโพสต์ภาพ?
Bogon Tip #842
Move the pan down and left a bit. The eggs will cook quicker.
One is enough to scare you forever, believe me!
I moved on to the newer box of eggs that is only 3 days out of date and....
Disaster!
The amazing technique now has an 11% failure rate from 9 eggs
But when you are making an omelette there is no sense in crying over broken yolks
Add some Hollandaise sauce for a poor mans Eggs Benedict.
Goes great with a cheese omelette.
Got me beat how you're going wrong Looper. I honestly cannot remember the last time a yolk broke and I average cooking about 10 eggs a week, must be years since one broke! Tap lightly on a flat surface once to gauge the shell thickness, tap a 2nd time a bit harder to get a crack going if need be, lightly insert thumb nails into said crack around the centre of the egg, gently move thumbs in opposing directions and empty contents into a small bowl in case shell removal is required.
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