This may be basic to most of you, but I'm a recent convert. I don't rap eggs on the side of the bowl any more - one light rap on the flat countertop and no more shells! At least, I haven't had one drop into the ingreeds since I became stalwart in breaking eggs this way.

On 9/20/2013 12:18 PM, Kalmia wrote:
> This may be basic to most of you, but I'm a recent convert. I don't rap eggs on the side of the bowl any more - one light rap on the flat countertop and no more shells! At least, I haven't had one drop into the ingreeds since I became stalwart in breaking eggs this way.
>

I've read that often and tried it a few times. I'm not converting. The
flat surface just does not seem to break them right. I use the edge of
the counter and it is extremely rare, maybe once a year that shell
pieces get into the mix.

If it works for you, keep at it.

On 9/20/2013 12:47 PM, Ed Pawlowski wrote:
> On 9/20/2013 12:18 PM, Kalmia wrote:
>> This may be basic to most of you, but I'm a recent convert. I don't
>> rap eggs on the side of the bowl any more - one light rap on the flat
>> countertop and no more shells! At least, I haven't had one drop into
>> the ingreeds since I became stalwart in breaking eggs this way.
>>
>
> I've read that often and tried it a few times. I'm not converting. The
> flat surface just does not seem to break them right. I use the edge of
> the counter and it is extremely rare, maybe once a year that shell
> pieces get into the mix.
>
I still crack eggs on the side of the bowl, too. It's not difficult to
spot and fish out a small piece of egg shell. Maybe it is if you're
whacking the heck out of the egg on the edge of the bowl...

> If it works for you, keep at it.

Agreed.

Jill

On Fri, 20 Sep 2013 09:18:45 -0700 (PDT), Kalmia
> wrote:

> This may be basic to most of you, but I'm a recent convert. I don't rap eggs on the side of the bowl any more - one light rap on the flat countertop and no more shells! At least, I haven't had one drop into the ingreeds since I became stalwart in breaking eggs this way.

I've tried that a couple of times and thought it was much easier for
bits and pieces to get into my food, so I went back to cracking them
on a sharp edge.

--
Food is an important part of a balanced diet.

Kalmia wrote:
>
>This may be basic to most of you, but I'm a recent convert.
>I don't rap eggs on the side of the bowl any more - one light rap
>on the flat countertop and no more shells! At least, I haven't had
>one drop into the ingreeds since I became stalwart in breaking eggs this way.

I can break eggs equally well with either hand so when I have to break
many I do two at a time... actually when I have a slew of eggs to
crack I pick up two with each hand, I can crack eggs almost faster
than the eye can see (I've had lots of practice on the taxpayer's
dime). I'm used to cracking eggs on the cooking surface (think large
griddle). But at home I crack eggs on the countertop... I drop the
eggs one at a time into a small bowl to be sure they are not rotten...
it's very rare I find a rotten egg but like once every five years I do
find one, I'm not going to crack eggs directly into a bunch of
ingredients.

On 9/20/2013 11:18 AM, Kalmia wrote:
> This may be basic to most of you, but I'm a recent convert. I don't rap eggs on the side of the bowl any more - one light rap on the flat countertop and no more shells! At least, I haven't had one drop into the ingreeds since I became stalwart in breaking eggs this way.
>

I learned that on a cooking show years ago. That's how I do it now. No
more shells.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> Kalmia wrote:
>>
>> This may be basic to most of you, but I'm a recent convert.
>> I don't rap eggs on the side of the bowl any more - one light
>> rap on the flat countertop and no more shells! At least, I
>> haven't had one drop into the ingreeds since I became stalwart
>> in breaking eggs this way.
>
> I learned that on a cooking show years ago. That's how I do it now.
> No more shells.

Watch any short order cook, they crack eggs on a flat surface, almost
always on their griddle (one handed, never seen a real cook need two
hands to open a cracked egg), even if they then dump the eggs in a
bowl for beating.

On 2013-09-20 3:46 PM, Janet Wilder wrote:
> On 9/20/2013 11:18 AM, Kalmia wrote:
>> This may be basic to most of you, but I'm a recent convert. I don't
>> rap eggs on the side of the bowl any more - one light rap on the flat
>> countertop and no more shells! At least, I haven't had one drop into
>> the ingreeds since I became stalwart in breaking eggs this way.
>>
>
> I learned that on a cooking show years ago. That's how I do it now. No
> more shells.
>

Another thing learned from cooking shows was to separate eggs with my
fingers. Just dump the egg into the palm of your hand and keep your
fingers just far enough apart to let the white run through. It works
great, but a lot of people are squeamish about it and don't want to
touch raw eggs. They are probably the same people who don't like to
touch raw meat.

On 9/20/2013 5:52 PM, Dave Smith wrote:
> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>> This may be basic to most of you, but I'm a recent convert. I don't
>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>> countertop and no more shells! At least, I haven't had one drop into
>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>
>>
>> I learned that on a cooking show years ago. That's how I do it now. No
>> more shells.
>>
>
> Another thing learned from cooking shows was to separate eggs with my
> fingers. Just dump the egg into the palm of your hand and keep your
> fingers just far enough apart to let the white run through. It works
> great, but a lot of people are squeamish about it and don't want to
> touch raw eggs. They are probably the same people who don't like to
> touch raw meat.

I'm not squeamish about either one. But I've never found the need to
separate whites from yolks by letting egg rug through my fingers.

Jill

On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
wrote:

>On 9/20/2013 5:52 PM, Dave Smith wrote:
>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>> countertop and no more shells! At least, I haven't had one drop into
>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>
>>>
>>> I learned that on a cooking show years ago. That's how I do it now. No
>>> more shells.
>>>
>>
>> Another thing learned from cooking shows was to separate eggs with my
>> fingers. Just dump the egg into the palm of your hand and keep your
>> fingers just far enough apart to let the white run through. It works
>> great, but a lot of people are squeamish about it and don't want to
>> touch raw eggs. They are probably the same people who don't like to
>> touch raw meat.
>
>I'm not squeamish about either one. But I've never found the need to
>separate whites from yolks by letting egg rug through my fingers.
>
>Jill
Do you use the egg shell halves? I do.
Janet US

On 2013-09-20 6:08 PM, jmcquown wrote:
> On 9/20/2013 5:52 PM, Dave Smith wrote:
>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>> countertop and no more shells! At least, I haven't had one drop into
>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>
>>>
>>> I learned that on a cooking show years ago. That's how I do it now. No
>>> more shells.
>>>
>>
>> Another thing learned from cooking shows was to separate eggs with my
>> fingers. Just dump the egg into the palm of your hand and keep your
>> fingers just far enough apart to let the white run through. It works
>> great, but a lot of people are squeamish about it and don't want to
>> touch raw eggs. They are probably the same people who don't like to
>> touch raw meat.
>
> I'm not squeamish about either one. But I've never found the need to
> separate whites from yolks by letting egg rug through my fingers.
>

You should try it. It is the fastest and easiest way I have ever found
to separate eggs.

On of my brothers will make hamburgers by hand but he is grossed out by
the idea of straining egg white through his fingers.

On 2013-09-20 6:16 PM, Janet Bostwick wrote:
touch raw meat.
>>
>> I'm not squeamish about either one. But I've never found the need to
>> separate whites from yolks by letting egg rug through my fingers.
>>
>> Jill
> Do you use the egg shell halves? I do.
>

That works, but it is a lot slower, and you risk puncturing the yolk
with a sharp corner of the shell. That may not be a problem most of the
time, but it sure is if you are going to whip the whites.

On 9/20/2013 6:16 PM, Janet Bostwick wrote:
> On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
> wrote:
>
>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>
>>>>
>>>> I learned that on a cooking show years ago. That's how I do it now. No
>>>> more shells.
>>>>
>>>
>>> Another thing learned from cooking shows was to separate eggs with my
>>> fingers. Just dump the egg into the palm of your hand and keep your
>>> fingers just far enough apart to let the white run through. It works
>>> great, but a lot of people are squeamish about it and don't want to
>>> touch raw eggs. They are probably the same people who don't like to
>>> touch raw meat.
>>
>> I'm not squeamish about either one. But I've never found the need to
>> separate whites from yolks by letting egg rug through my fingers.
>>
>> Jill

That should have said RUN, not "rug". Ooops!

> Do you use the egg shell halves? I do.
> Janet US
>
No, I don't need egg shells for anything.

Jill

On 9/20/2013 6:22 PM, Dave Smith wrote:
> On 2013-09-20 6:08 PM, jmcquown wrote:
>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>
>>>>
>>>> I learned that on a cooking show years ago. That's how I do it
>>>> now. No
>>>> more shells.
>>>>
>>>
>>> Another thing learned from cooking shows was to separate eggs with my
>>> fingers. Just dump the egg into the palm of your hand and keep your
>>> fingers just far enough apart to let the white run through. It works
>>> great, but a lot of people are squeamish about it and don't want to
>>> touch raw eggs. They are probably the same people who don't like to
>>> touch raw meat.
>>
>> I'm not squeamish about either one. But I've never found the need to
>> separate whites from yolks by letting egg rug through my fingers.
>>
>
> You should try it. It is the fastest and easiest way I have ever found
> to separate eggs.
>
But I don't have any need to separate egg whites from yolks.

> On of my brothers will make hamburgers by hand but he is grossed out by
> the idea of straining egg white through his fingers.
>
It wouldn't gross me out but I have no recipes which require it.

Jill

On 2013-09-20 6:26 PM, jmcquown wrote:
> On 9/20/2013 6:16 PM, Janet Bostwick wrote:
>> On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
>> wrote:
>>
>>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>>
>>>>>
>>>>> I learned that on a cooking show years ago. That's how I do it
>>>>> now. No
>>>>> more shells.
>>>>>
>>>>
>>>> Another thing learned from cooking shows was to separate eggs with my
>>>> fingers. Just dump the egg into the palm of your hand and keep your
>>>> fingers just far enough apart to let the white run through. It works
>>>> great, but a lot of people are squeamish about it and don't want to
>>>> touch raw eggs. They are probably the same people who don't like to
>>>> touch raw meat.
>>>
>>> I'm not squeamish about either one. But I've never found the need to
>>> separate whites from yolks by letting egg rug through my fingers.
>>>
>>> Jill
>
> That should have said RUN, not "rug". Ooops!
>
>> Do you use the egg shell halves? I do.
>> Janet US
>>
> No, I don't need egg shells for anything.
>

I think she meant using the egg shells to tip the egg back and forth to
separate them.

On Friday, September 20, 2013 6:08:56 PM UTC-4, jmcquown wrote:
> On 9/20/2013 5:52 PM, Dave Smith wrote:
>
> > On 2013-09-20 3:46 PM, Janet Wilder wrote:
>
> >> On 9/20/2013 11:18 AM, Kalmia wrote:
>
> >>> This may be basic to most of you, but I'm a recent convert. I don't
>
> >>> rap eggs on the side of the bowl any more - one light rap on the flat
>
> >>> countertop and no more shells! At least, I haven't had one drop into
>
> >>> the ingreeds since I became stalwart in breaking eggs this way.
>
> >>>
>
> >>
>
> >> I learned that on a cooking show years ago. That's how I do it now. No
>
> >> more shells.
>
> >>
>
> >
>
> > Another thing learned from cooking shows was to separate eggs with my
>
> > fingers. Just dump the egg into the palm of your hand and keep your
>
> > fingers just far enough apart to let the white run through. It works
>
> > great, but a lot of people are squeamish about it and don't want to
>
> > touch raw eggs. They are probably the same people who don't like to
>
> > touch raw meat.
>
>
>
> I'm not squeamish about either one. But I've never found the need to
>
> separate whites from yolks by letting egg rug through my fingers.

For egg separation, I am pretty good at pouring just the yolk into the other half shell. I won't dirty a tool if I can do something manually.

On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
wrote:

>On 9/20/2013 5:52 PM, Dave Smith wrote:
>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>> countertop and no more shells! At least, I haven't had one drop into
>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>
>>>
>>> I learned that on a cooking show years ago. That's how I do it now. No
>>> more shells.
>>>
>>
>> Another thing learned from cooking shows was to separate eggs with my
>> fingers. Just dump the egg into the palm of your hand and keep your
>> fingers just far enough apart to let the white run through. It works
>> great, but a lot of people are squeamish about it and don't want to
>> touch raw eggs. They are probably the same people who don't like to
>> touch raw meat.
>
>I'm not squeamish about either one. But I've never found the need to
>separate whites from yolks by letting egg rug through my fingers.
>
>Jill

Plastic egg separators are inexpensive and work well. I have one
somewhere in a kitchen drawer, can't remember the last time I
separated eggs... I know it's been more than ten years because I
haven't since living here. Btw, bakeries don't separate eggs, they
buy frozen eggs in three gallon buckets; they're available whole,
yolks, and whites.... they cost less than fresh eggs too and no labor
cracking eggs... bakeries don't count eggs, they measure by volume.

Sqwertz <swertz@clueLESS> wrote:
> Janet Bostwick wrote:
>
>> Do you use the egg shell halves? I do.
>
>Exactly. Using the shell is much more civilized and hygienic.

Actually it's not hygienic... the info is at AEB.com.

On Fri, 20 Sep 2013 18:29:01 -0400, jmcquown >
wrote:

>On 9/20/2013 6:22 PM, Dave Smith wrote:
>> On 2013-09-20 6:08 PM, jmcquown wrote:
>>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>>
>>>>>
>>>>> I learned that on a cooking show years ago. That's how I do it
>>>>> now. No
>>>>> more shells.
>>>>>
>>>>
>>>> Another thing learned from cooking shows was to separate eggs with my
>>>> fingers. Just dump the egg into the palm of your hand and keep your
>>>> fingers just far enough apart to let the white run through. It works
>>>> great, but a lot of people are squeamish about it and don't want to
>>>> touch raw eggs. They are probably the same people who don't like to
>>>> touch raw meat.
>>>
>>> I'm not squeamish about either one. But I've never found the need to
>>> separate whites from yolks by letting egg rug through my fingers.
>>>
>>
>> You should try it. It is the fastest and easiest way I have ever found
>> to separate eggs.
>>
>But I don't have any need to separate egg whites from yolks.
>
>> On of my brothers will make hamburgers by hand but he is grossed out by
>> the idea of straining egg white through his fingers.
>>
>It wouldn't gross me out but I have no recipes which require it.
>
>Jill

Martin Yan demonstrated separating eggs with chopsticks.

Here's a demo:
http://www.youtube.com/watch?v=ZGOu-fwGwzE

On Fri, 20 Sep 2013 17:46:16 -0500, Sqwertz >
wrote:

>On Fri, 20 Sep 2013 17:52:22 -0400, Dave Smith wrote:
>
>> Another thing learned from cooking shows was to separate eggs with my
>> fingers. Just dump the egg into the palm of your hand and keep your
>> fingers just far enough apart to let the white run through. It works
>> great, but a lot of people are squeamish about it and don't want to
>> touch raw eggs. They are probably the same people who don't like to
>> touch raw meat.
>
>Separating eggs with your fingers is a shitty idea, period. Even
>without the squeemish factor.
>
>Who's the TV "chef" that did that?

Several have... I think it was only the male cooks who didn't mind
handling egg whites... hehe

On 9/20/2013 6:36 PM, Dave Smith wrote:
> On 2013-09-20 6:26 PM, jmcquown wrote:
>> On 9/20/2013 6:16 PM, Janet Bostwick wrote:
>>> On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>>>> rap eggs on the side of the bowl any more - one light rap on the
>>>>>>> flat
>>>>>>> countertop and no more shells! At least, I haven't had one drop
>>>>>>> into
>>>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>>>
>>>>>>
>>>>>> I learned that on a cooking show years ago. That's how I do it
>>>>>> now. No
>>>>>> more shells.
>>>>>>
>>>>>
>>>>> Another thing learned from cooking shows was to separate eggs with my
>>>>> fingers. Just dump the egg into the palm of your hand and keep your
>>>>> fingers just far enough apart to let the white run through. It works
>>>>> great, but a lot of people are squeamish about it and don't want to
>>>>> touch raw eggs. They are probably the same people who don't like to
>>>>> touch raw meat.
>>>>
>>>> I'm not squeamish about either one. But I've never found the need to
>>>> separate whites from yolks by letting egg rug through my fingers.
>>>>
>>>> Jill
>>
>> That should have said RUN, not "rug". Ooops!
>>
>>> Do you use the egg shell halves? I do.
>>> Janet US
>>>
>> No, I don't need egg shells for anything.
>>
>
> I think she meant using the egg shells to tip the egg back and forth to
> separate them.
>
I figured that out after I replied. I don't have any need to separate
eggs. So using the tipping shells or my fingers, not applicable.

Jill

On 9/20/2013 5:16 PM, Janet Bostwick wrote:
> On Fri, 20 Sep 2013 18:08:56 -0400, jmcquown >
> wrote:
>
>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>
>>>>
>>>> I learned that on a cooking show years ago. That's how I do it now. No
>>>> more shells.
>>>>
>>>
>>> Another thing learned from cooking shows was to separate eggs with my
>>> fingers. Just dump the egg into the palm of your hand and keep your
>>> fingers just far enough apart to let the white run through. It works
>>> great, but a lot of people are squeamish about it and don't want to
>>> touch raw eggs. They are probably the same people who don't like to
>>> touch raw meat.
>>
>> I'm not squeamish about either one. But I've never found the need to
>> separate whites from yolks by letting egg rug through my fingers.
>>
>> Jill
> Do you use the egg shell halves? I do.
> Janet US
>
I do

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/20/2013 1:43 PM, Brooklyn1 wrote:

> I can break eggs equally well with either hand so when I have to break
> many I do two at a time... actually when I have a slew of eggs to
> crack I pick up two with each hand, I can crack eggs almost faster
> than the eye can see (I've had lots of practice on the taxpayer's
> dime).

That's cool! Something I'd like to see one day. Make a vid! Two in
each hand. I guess if you have big enough hands anything is possible.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/20/2013 9:03 PM, jmcquown wrote:

>>>> Do you use the egg shell halves? I do.
>>>> Janet US
>>>>
>>> No, I don't need egg shells for anything.
>>>
>>
>> I think she meant using the egg shells to tip the egg back and forth to
>> separate them.
>>
> I figured that out after I replied. I don't have any need to separate
> eggs. So using the tipping shells or my fingers, not applicable.
>
> Jill

Good for the garden.

"jmcquown" > wrote in message
...
> On 9/20/2013 5:52 PM, Dave Smith wrote:
>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>> countertop and no more shells! At least, I haven't had one drop into
>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>
>>>
>>> I learned that on a cooking show years ago. That's how I do it now. No
>>> more shells.
>>>
>>
>> Another thing learned from cooking shows was to separate eggs with my
>> fingers. Just dump the egg into the palm of your hand and keep your
>> fingers just far enough apart to let the white run through. It works
>> great, but a lot of people are squeamish about it and don't want to
>> touch raw eggs. They are probably the same people who don't like to
>> touch raw meat.
>
> I'm not squeamish about either one. But I've never found the need to
> separate whites from yolks by letting egg rug through my fingers.

I just run the egg from shell half to shell half over a cup (or whatever)
The white runs easily and the yolk stays. I don't know why it is hard??

--
--
http://www.helpforheroes.org.uk/shop/

On 9/20/2013 10:50 PM, Ed Pawlowski wrote:
> On 9/20/2013 9:03 PM, jmcquown wrote:
>
>>>>> Do you use the egg shell halves? I do.
>>>>> Janet US
>>>>>
>>>> No, I don't need egg shells for anything.
>>>>
>>>
>>> I think she meant using the egg shells to tip the egg back and forth to
>>> separate them.
>>>
>> I figured that out after I replied. I don't have any need to separate
>> eggs. So using the tipping shells or my fingers, not applicable.
>>
>> Jill
>
> Good for the garden.

I don't have a garden. So still N/A.

Jill

"Ophelia" > wrote in message
...
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/20/2013 5:52 PM, Dave Smith wrote:
>>> On 2013-09-20 3:46 PM, Janet Wilder wrote:
>>>> On 9/20/2013 11:18 AM, Kalmia wrote:
>>>>> This may be basic to most of you, but I'm a recent convert. I don't
>>>>> rap eggs on the side of the bowl any more - one light rap on the flat
>>>>> countertop and no more shells! At least, I haven't had one drop into
>>>>> the ingreeds since I became stalwart in breaking eggs this way.
>>>>>
>>>>
>>>> I learned that on a cooking show years ago. That's how I do it now.
>>>> No
>>>> more shells.
>>>>
>>>
>>> Another thing learned from cooking shows was to separate eggs with my
>>> fingers. Just dump the egg into the palm of your hand and keep your
>>> fingers just far enough apart to let the white run through. It works
>>> great, but a lot of people are squeamish about it and don't want to
>>> touch raw eggs. They are probably the same people who don't like to
>>> touch raw meat.
>>
>> I'm not squeamish about either one. But I've never found the need to
>> separate whites from yolks by letting egg rug through my fingers.
>
> I just run the egg from shell half to shell half over a cup (or whatever)
> The white runs easily and the yolk stays. I don't know why it is hard??

It's not. I've always done it that way but I do remember once piercing the
yolk. I was a kid then.

On 9/20/2013 4:32 PM, Brooklyn1 wrote:
> Janet Wilder wrote:
>> Kalmia wrote:
>>>
>>> This may be basic to most of you, but I'm a recent convert.
>>> I don't rap eggs on the side of the bowl any more - one light
>>> rap on the flat countertop and no more shells! At least, I
>>> haven't had one drop into the ingreeds since I became stalwart
>>> in breaking eggs this way.
>>
>> I learned that on a cooking show years ago. That's how I do it now.
>> No more shells.
>
> Watch any short order cook, they crack eggs on a flat surface, almost
> always on their griddle (one handed, never seen a real cook need two
> hands to open a cracked egg), even if they then dump the eggs in a
> bowl for beating.
>
Most people don't cook at home as if they are short order cooks. I
don't cook eggs on a griddle nor am I cooking 10 different orders at
once. I admire short order cooks. I really do!

The only time I ever cracked eggs onto a griddle was during a lengthy
power outage. I was cooking on a charcoal grill. First I cooked a
pound of bacon on my grandma's cast iron griddle. Then I drained the
grease and fried some eggs. I cracked them on the upraised edge of the
griddle. Not on the flat surface.

I'm sure I also use two hands to crack open eggs. Is one-handed
supposed to impress someone?

Point is, I don't usually wind up with egg shells in what I'm cooking.
A small speck is easy enough to spot and fish out. Crack your eggs
however you like. There is no right or wrong way.

Jill

On 9/20/2013 5:46 PM, Sqwertz wrote:
> On Fri, 20 Sep 2013 09:18:45 -0700 (PDT), Kalmia wrote:
>
>> This may be basic to most of you, but I'm a recent convert. I don't
>> rap eggs on the side of the bowl any more - one light rap on the
>> flat countertop and no more shells! At least, I haven't had one
>> drop into the ingreeds since I became stalwart in breaking eggs
>> this way.
>
> I will still use the edge of the pan or bowl. Maybe 1 out of every
> 100 eggs will I will get a piece of shell in the egg.
>
> -sw
>
A small piece of shell at that. I don't have a problem cracking eggs on
the edge of the pan or bowl. No egg-shell issues here.

Jill

jmcquown wrote:
>
> I'm sure I also use two hands to crack open eggs. Is one-handed
> supposed to impress someone?

Sheldon's two eggs in each hand is impressive but I'll have to see
that before I believe it. True though, he *did* get plenty of
practice at taxpayers expense....so maybe

G.

On Sat, 21 Sep 2013 07:52:09 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> I'm sure I also use two hands to crack open eggs. Is one-handed
>> supposed to impress someone?
>
>Sheldon's two eggs in each hand is impressive but I'll have to see
>that before I believe it. True though, he *did* get plenty of
>practice at taxpayers expense....so maybe
>
>G.

I've seen it done. A few years back I was in Chicago and stopped at a
small breakfast place that many of the locals went to. It was in an
industrial area, had a bunch of cabbies there. I sat at the counter
and had a good view of the cook. It was like watching a symphony
being conducted. Fried eggs, scrambled eggs, omelets, home fries, all
taking place at the same time.

He had a stack of the egg trays right along side the griddle and would
pick up two in his right hand and top them and open them together. I
have no idea of the man's culinary background, but he certainly worked
a griddle well.

On Sat, 21 Sep 2013 07:35:33 -0400, jmcquown >
wrote:



>>
>Most people don't cook at home as if they are short order cooks. I
>don't cook eggs on a griddle nor am I cooking 10 different orders at
>once. I admire short order cooks. I really do!
>
>The only time I ever cracked eggs onto a griddle was during a lengthy
>power outage. I was cooking on a charcoal grill. First I cooked a
>pound of bacon on my grandma's cast iron griddle. Then I drained the
>grease and fried some eggs. I cracked them on the upraised edge of the
>griddle. Not on the flat surface.
>

I have a two burner griddle that I use for breakfast on weekends.
There may be two, three, or four of us. First step is to fry a pound
of bacon or sausage patties, or today will be scrapple. Then the
eggs, mostly fried but if my grandson comes over, I scramble his. One
for his dog too.

I've gotten to like the large flat are and find myself using it for a
few other frying chores too, as long as you don't need more than a
coating of oil it is great.

I can have the bacon finishing up and start the eggs and have plenty
of space for them all at the same time. Once a month or so, I make
blueberry pancakes on it.


>I'm sure I also use two hands to crack open eggs. Is one-handed
>supposed to impress someone?

If you were a busy short order cook, it would be efficient to do so as
your other had may be turning the bacon. At home, no.

"Ed Pawlowski" > wrote in message
...
> On Sat, 21 Sep 2013 07:35:33 -0400, jmcquown >
> wrote:
>
>
>
>>>
>>Most people don't cook at home as if they are short order cooks. I
>>don't cook eggs on a griddle nor am I cooking 10 different orders at
>>once. I admire short order cooks. I really do!
>>
>>The only time I ever cracked eggs onto a griddle was during a lengthy
>>power outage. I was cooking on a charcoal grill. First I cooked a
>>pound of bacon on my grandma's cast iron griddle. Then I drained the
>>grease and fried some eggs. I cracked them on the upraised edge of the
>>griddle. Not on the flat surface.
>>
>
> I have a two burner griddle that I use for breakfast on weekends.
> There may be two, three, or four of us. First step is to fry a pound
> of bacon or sausage patties, or today will be scrapple. Then the
> eggs, mostly fried but if my grandson comes over, I scramble his. One
> for his dog too.
>
> I've gotten to like the large flat are and find myself using it for a
> few other frying chores too, as long as you don't need more than a
> coating of oil it is great.
>
> I can have the bacon finishing up and start the eggs and have plenty
> of space for them all at the same time. Once a month or so, I make
> blueberry pancakes on it.
>
>
>>I'm sure I also use two hands to crack open eggs. Is one-handed
>>supposed to impress someone?
>
> If you were a busy short order cook, it would be efficient to do so as
> your other had may be turning the bacon. At home, no.

Hmm I could be tempted by that for when family are here. I usually have two
frying pans with bacon and sausages, and I always cook eggs in a small pan
with a lid. They part (gently) fry and steam and I make them fresh for each
person. How big is yours? I do have a griddle (ribbed) and I sometimes use
it for things like chops. It spans two gas burners but at the back is one
small burner and one big burner and at the front, similar. Even if I lay it
sideways it will give the same problem because the burners are diametrically
the same. Do you have yours over identical burners?

--
--
http://www.helpforheroes.org.uk/shop/

On 9/21/2013 8:16 AM, Ed Pawlowski wrote:
> On Sat, 21 Sep 2013 07:52:09 -0400, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> I'm sure I also use two hands to crack open eggs. Is one-handed
>>> supposed to impress someone?
>>
>> Sheldon's two eggs in each hand is impressive but I'll have to see
>> that before I believe it. True though, he *did* get plenty of
>> practice at taxpayers expense....so maybe
>>
>> G.
>
> I've seen it done. A few years back I was in Chicago and stopped at a
> small breakfast place that many of the locals went to. It was in an
> industrial area, had a bunch of cabbies there. I sat at the counter
> and had a good view of the cook. It was like watching a symphony
> being conducted. Fried eggs, scrambled eggs, omelets, home fries, all
> taking place at the same time.
>
> He had a stack of the egg trays right along side the griddle and would
> pick up two in his right hand and top them and open them together. I
> have no idea of the man's culinary background, but he certainly worked
> a griddle well.
>
I'm not doubting in the least short order cooks can and *do* this. I
think it takes quite a bit of skill to handle that job. Having said
that, I don't cook as if I'm working in a diner at home.

I don't seem to wind up with eggshells in anything I cook.

Jill

"jmcquown" > wrote in message
...


> I'm sure I also use two hands to crack open eggs. Is one-handed supposed
> to impress someone?
>
> Point is, I don't usually wind up with egg shells in what I'm cooking. A
> small speck is easy enough to spot and fish out. Crack your eggs however
> you like. There is no right or wrong way.
>
> Jill


How true...remember Gulliver's Travels and the Lilliputians with the
Big-Endians and the Little-Endians warring over the right way to crack an
egg? LOL

Cheri

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I'm sure I also use two hands to crack open eggs. Is one-handed
>> supposed to impress someone?
>
> Sheldon's two eggs in each hand is impressive but I'll have to see
> that before I believe it. True though, he *did* get plenty of
> practice at taxpayers expense....so maybe
>
> G.


You can YouTube a guy cracking four eggs at once. Not so hard.

Cheri

> wrote in message
news
> On Sat, 21 Sep 2013 13:42:14 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Ed Pawlowski" > wrote in message
. ..
>>> On Sat, 21 Sep 2013 07:35:33 -0400, jmcquown >
>>> wrote:
>>>
>>>
>>>
>>>>>
>>>>Most people don't cook at home as if they are short order cooks. I
>>>>don't cook eggs on a griddle nor am I cooking 10 different orders at
>>>>once. I admire short order cooks. I really do!
>>>>
>>>>The only time I ever cracked eggs onto a griddle was during a lengthy
>>>>power outage. I was cooking on a charcoal grill. First I cooked a
>>>>pound of bacon on my grandma's cast iron griddle. Then I drained the
>>>>grease and fried some eggs. I cracked them on the upraised edge of the
>>>>griddle. Not on the flat surface.
>>>>
>>>
>>> I have a two burner griddle that I use for breakfast on weekends.
>>> There may be two, three, or four of us. First step is to fry a pound
>>> of bacon or sausage patties, or today will be scrapple. Then the
>>> eggs, mostly fried but if my grandson comes over, I scramble his. One
>>> for his dog too.
>>>
>>> I've gotten to like the large flat are and find myself using it for a
>>> few other frying chores too, as long as you don't need more than a
>>> coating of oil it is great.
>>>
>>> I can have the bacon finishing up and start the eggs and have plenty
>>> of space for them all at the same time. Once a month or so, I make
>>> blueberry pancakes on it.
>>>
>>>
>>>>I'm sure I also use two hands to crack open eggs. Is one-handed
>>>>supposed to impress someone?
>>>
>>> If you were a busy short order cook, it would be efficient to do so as
>>> your other had may be turning the bacon. At home, no.
>>
>>Hmm I could be tempted by that for when family are here. I usually have
>>two
>>frying pans with bacon and sausages, and I always cook eggs in a small pan
>>with a lid. They part (gently) fry and steam and I make them fresh for
>>each
>>person. How big is yours? I do have a griddle (ribbed) and I sometimes
>>use
>>it for things like chops. It spans two gas burners but at the back is one
>>small burner and one big burner and at the front, similar. Even if I lay
>>it
>>sideways it will give the same problem because the burners are
>>diametrically
>>the same. Do you have yours over identical burners?
>>
>>--
> Sounds tempting I agree - stoves are somewhat different here, many
> have bridging between front and back burner which would make a flat
> grill better. Mine has two burners the same size back and front and
> then the area between can heat as well. Useful also for making gravy
> in the roasting dish.

That sound really good! I do make gravy in the roasting dish though, I put
it over the largest burner and stir like a banshee <g>

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
> Another thing learned from cooking shows was to separate eggs with my
> fingers. Just dump the egg into the palm of your hand and keep your
> fingers just far enough apart to let the white run through. It works
> great, but a lot of people are squeamish about it and don't want to
> touch raw eggs. They are probably the same people who don't like to
> touch raw meat.

I've no objection to touching raw eggs (or meat!)but don't see any
need to get sticky separating eggs. I crack the shell in two halves (on
the rim-edge of a bowl) then slide the yolk from one half to the other
while all the white runs into the bowl.

It's how my mother did it and the way we were taught at school.

Janet UK

On Sat, 21 Sep 2013 13:42:14 +0100, "Ophelia"
> wrote:

> I do have a griddle (ribbed) and I sometimes use
> it for things like chops. It spans two gas burners but at the back is one
> small burner and one big burner and at the front, similar. Even if I lay it
> sideways it will give the same problem because the burners are diametrically
> the same. Do you have yours over identical burners?

Oh, that's too bad. My burner configuration is 3 big and 1 small, so
I can place my two burner griddle vertically or horizontally on the
stove. You could turn your smaller burner up a bit higher and see how
that works for you. When just cooking for two, it's nice to have one
end set to warm - so you can move things over there as they cook.

--
Food is an important part of a balanced diet.

Cheri wrote:
>
> "Gary" > wrote in message ...
> > jmcquown wrote:
> >>
> >> I'm sure I also use two hands to crack open eggs. Is one-handed
> >> supposed to impress someone?
> >
> > Sheldon's two eggs in each hand is impressive but I'll have to see
> > that before I believe it. True though, he *did* get plenty of
> > practice at taxpayers expense....so maybe
> >
> > G.
>
> You can YouTube a guy cracking four eggs at once. Not so hard.
>
> Cheri

Can't do YouTube in this old computer plus dialup but I'll take your
word for it. Next time I take my new wifi laptop somewhere, I'll
checkout some youtube things. I went to the library yesterday. I could
have used it there in the parking lot but forgot to take it with me.

G.