When cracking eggs....
- Thread starter lamontagne
- Start date
tdesanto
Expedition Leader
What is the benefit of separating (I'm assuming you mean yolks from the whites or vice versa) the eggs?
Me? 1-handed.
Two-handed. I spring for the fancy organic, vegetarian, free-range, save-the-planet eggs (I know, I know), and they don't break nearly as cleanly as the plain old white eggs. It takes me two hands to separate these without bits ended up on the wrong place.
Many jobs ago when I worked in food, I'd do the two at a time method.
Many jobs ago when I worked in food, I'd do the two at a time method.
Connie
Day walker, Overland Certified OC0013
The egg whites get beaten until they are fluffy and then folded into the rest of the mixture for poof.
Oh also for making hollandaise sauce because only the yolks are used - then I make meringues with the left over whites- mmm crunchy sugar poofed air :drool:
BIGdaddy
Expedition Leader
x2:snorkel:
rusty_tlc
Explorer
Counter, always, less chance of egg shell shards.
RE one or two hands: it depends on how big a hurry I'm in.
007
Explorer
I've seen this done by friends grandma! Her name is Marcella Sharbono. Baffled to this day how she could pop apples open effortlessly as we strong men just made messes!
Michael Slade
Untitled
I keep seven chickens in my backyard and one of the first things I noticed was how thick their shells are. The first couple of times I cooked eggs I had a hard time getting them open w/out making a mess. Now I use two hands on the edge of the pan.
Ironically when I was making eggs last week for baking, we were out of our hen's eggs and had to buy white store eggs. Those shells were so thin, and I was calibrated for our own hen's egg shells, I shattered that wimpy little white egg and it went all over the stove.
Yes, I am strong.
:Wow1:
007
Explorer
You never know in this state!
I'm In Helena, but I would like to do some exploring up your way sometime.
fowldarr
Explorer
One handed, usually crack on the bowl, but I have a couple of bowls where it just doesn't work right, then I go counter. Been known to use the 2 handed method on occassion, but my default is one handed,
I'm finding this interesting, because most people I've seen, outside of the restaurant biz, go double handed, but the major concensus here is one handed....maybe it's an expo thing?
I'm finding this interesting, because most people I've seen, outside of the restaurant biz, go double handed, but the major concensus here is one handed....maybe it's an expo thing?
Black Dog
Makin' Beer.
Im freaking out, I've got James Bond in Helena just a few hours drive away from me, and then there is fowldarr who is moving to Nebraska soon. Where in Nebraska are you going? I just moved up here from North Platte last spring and I don't miss that hole one bit. Scottsbluff and the panhandle is cool so hopefully you're lucky enough to be moving around there somewhere.
frgtwn
Adventurer
It Depends
For the best control, as in fried eggs in a hot skillet/grill, two hands, one egg at a time. For scrambled, or who cares if the yolk is broken, and, for speed, it is two hands, two eggs, broken, always, on a flat surface. You cannot be fast on an edge.
Also, with two eggs, the hands do not have to synchronize. When the egg is ready, lose it and get another. Proceed.
Some experience here: I was timed on 12 dozen eggs years ago: 4 minutes and no shells in the bowl. Good times. Oh, and yes, this was outside.
Dale
For the best control, as in fried eggs in a hot skillet/grill, two hands, one egg at a time. For scrambled, or who cares if the yolk is broken, and, for speed, it is two hands, two eggs, broken, always, on a flat surface. You cannot be fast on an edge.
Also, with two eggs, the hands do not have to synchronize. When the egg is ready, lose it and get another. Proceed.
Some experience here: I was timed on 12 dozen eggs years ago: 4 minutes and no shells in the bowl. Good times. Oh, and yes, this was outside.
Dale
Michael Slade
Untitled
How many of them could you eat if they were hard boiled?