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howler

  • b

ok, so how do you do this correctly?

my sunday treat is to make myself fried eggs. these are the very best eggs i've had in a long, long time - flown here to london from italy - and man do they taste. accompanying my eggs are three rashers of unsmoked short back bacon (lidgates in holland park), a thick slice of wholemeal bread with italian butter (fromagerie), washed down with macchiatos (monmouth coffee).

but this sublime religious experience is sometimes marred because occasionally (say 20% of the time) i dont break the eggs well: inevitably, i splatter the yolk coming out of the shell instead of keeping it round. whats happening is that my break isn't clean, so that the yolk breaks up passing over a shard of eggshell. at least thats my theory. what am i doing wrong? is it possible to achieve that superb insouciance with which short order cooks in diners all over manhattan nonchalantly break eggs?

help.

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  1. Are you breaking the eggs on a flat surface, or the edge of a bowl? It works much better if you do the inital cracking on a flat surface, then transfer to wherever you want it (bowl or pan).

    8 Replies
    1. re: rudeboy

      Do it quickly, rather than too carefully. If you can learn to do it with one hand, even better.

      1. re: coll

        we ARE talking about breaking eggs here, right? (grin)

        1. re: howler
          s
          sparrowgrass

          Do you refrigerate your eggs? I have my own chickens, so my eggs are lovely, too. I notice if I leave them on the counter, the yolks are more likely to break. Refrigerated yolks must stiffen up some.

          1. re: sparrowgrass

            This has more to do with freshness than temp per se. An older egg has a flat yolk that breaks easily, and a thin, watery white. Storing cold makes them stay fresh longer. But you should bring eggs up to room temp before using them.

            It's very possible, that depending on how Amin's Italian eggs were shipped/stored, they could have lost a lot of freshness getting to England... I mean, they don't exactly drive them there in a Ferrari... more like a Fiat truck (sorry, lorry). You could always drive down in a superior British auto and bring them back yourself... oh sorry, I forgot there are no more British cars...

            Hey - what's so great about Italian eggs? Is there no specialty egg source in the UK?

            Link: http://www.eggs.ca/eggfacts/eggfacts.asp

            1. re: applehome

              Oops - I said Amin and I meant Howler... mixing brits... my apologies.

              1. re: applehome

                "Hey - what's so great about Italian eggs? Is there no specialty egg source in the UK?"

                you can buy farm fresh eggs here in london at various places, but these italian eggs have wonderful orange-yellow yolks and taste the most eggy of any eggs i've ever eaten since i left india.

                indian eggs rock - and the only comparable ones i've had have been in mexico.

                1. re: howler

                  howler- When I was in Brussels, the egss we had were really, really yellow, and tasted stronger than the eggs in the states. I only had them scrambled, and they were delicious. I always thought they may have come from something other than a chicken, as I have travled throughout Europe and Asia and North America and had never seen eggs like these.

                2. re: applehome
                  a
                  Amin (London Foodie ''OrientRice@aol.com'')

                  ->->->It's very possible, that depending on how Amin's Italian eggs were shipped/stored, they could have lost a lot of freshness getting to England...<-<-<-

                  err...Applehome, these ain't exactly my eggs, neither am I an Italian, nor have they lost their freshness getting to England, however this is not a question howler (or you) would ever be wishing to know, or be knowledgable about it to have an answer. In spanish, eggs are called huevos and I should imagine its got a similar name in Italy :-)

        2. a
          Amin (London Foodie ''OrientRice@aol.com'')

          Howler, suggest that instead of wasting your Italian eggs, that you buy a dozen or two of ordinary eggs from your local supermarket and practice your technique.

          I think your yolks do get broken as they crash through the shards of the eggshell. Try gently tapping the egg on the edge of your counter, or the edge of a bowl, or use a kitchen knife to make a crack in it (watch your hands though with the knife).

          ps: unless you intend this for your next sunday's treat you should be ok, though I guess you meant for this morning.

          good luck / Amin

          1. Hey Howler, Not cracking the egg against a sharp edge (like a bowl, or frying pan) is a good tip. Give the egg a firm enough smack on the countertop to create a crack, then hold the egg firmly by both ends, and pry it open. For such fine eggs, I'd be inclined to slip it into a cup first, then gently slide it into the pan.

            How do you like them, sunnyside up?

            1 Reply
            1. re: Pat Hammond

              thanks for the tip. pat.

              the diner cooks all break their eggs by giving them a whack on the grill, and i always thought that was just supreme skill casualness - i never suspected thats the RIGHT way to it.

              as for the eggs, yep sunny side up is the way i dig them, but its sunny side up with a twist i learnt from my mom. i cook them one at a time in a small frying pan; really no more than a deep and large spoon with a handle attached (the cooking bowl has a diameter thats perfect for the size of the egg). i put in a generous amount of oil, and heat it till the oil begins to smoke. turn the heat down low and slide the egg in - it bubbles aound the edges and cooks just enough to set the whites but keep the yolk runny. i occasionally get stung by the oil spitting at me from under the egg, but thats a small price.

              great stuff, a fried egg.