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The proper way to crack an egg
According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway.
Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. |
The proper way to crack an egg
On Thursday, August 29, 2019 at 6:53:24 PM UTC-5, A Moose in Love wrote:
> > According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway. > I may be mistaken but pretty sure grocery store eggs are washed before or after grading and being placed in their cartons. Depends on where I'm at in the kitchen of how I crack eggs. If I'm making a boxed cake mix those eggs are cracked on the counter. Fried or scrambled eggs are cracked on the side of the skillet. > > Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. > That's an old trick and it does work. |
The proper way to crack an egg
On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love wrote:
> Apparently Apparently? By this do you mean that you are passing on hearsay advice without even trying it once? In any case, I don't 'fish' shell fragments out with my finger. I just press my finger onto the shell fragment to push it against the bowl bottom, then slide it out. A have also divined (& verified) an easy way to make SSU eggs in my microwave. Grease (butter) a saucer. Make sure that the saucer has a yolk-sized depression in the centre. Usually this is intended to fit the bottom of a matching teacup, but in our case it is to localize the yolk in the centre of the microwave field and ensure that lateral components of the electromagnetic field must pass through the albumen (egg white) first, because the white are up *higher* than the yolk and thus provide 'shading' of the microwaves. Use 50% power for 2 minutes, or 100% for a minute if you feel adventurous, because depending on your particular field geometry and the size & temperature of the eggs, you might experience superheating & subsequent uncontained albumen failure. And of course, it might not work if your oven is designed to bring the waves in vertically instead of horizontally. In this case, the yolk will overcook and the whites will remain clear. |
The proper way to crack an egg
On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love
> wrote: >According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway. >Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. At least 40 years cracking eggs on edges and no problems here. Tried the flat surface method and never liked it. |
The proper way to crack an egg
On Thursday, August 29, 2019 at 8:33:59 PM UTC-4, Mike_Duffy wrote:
> On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love wrote: > > > Apparently > > Apparently? By this do you mean that you are passing on hearsay advice > without even trying it once? I just haven't tried it yet. > > In any case, I don't 'fish' shell fragments out with my finger. I just > press my finger onto the shell fragment to push it against the bowl bottom, > then slide it out. > > A have also divined (& verified) an easy way to make SSU eggs in my > microwave. Grease (butter) a saucer. Make sure that the saucer has a > yolk-sized depression in the centre. Usually this is intended to fit the > bottom of a matching teacup, but in our case it is to localize the yolk in > the centre of the microwave field and ensure that lateral components of the > electromagnetic field must pass through the albumen (egg white) first, > because the white are up *higher* than the yolk and thus provide 'shading' > of the microwaves. > > Use 50% power for 2 minutes, or 100% for a minute if you feel adventurous, > because depending on your particular field geometry and the size & > temperature of the eggs, you might experience superheating & subsequent > uncontained albumen failure. > > And of course, it might not work if your oven is designed to bring the > waves in vertically instead of horizontally. In this case, the yolk will > overcook and the whites will remain clear. |
The proper way to crack an egg
A Moose in Love wrote:
> According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway. > Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. > They attract? Do yoose reckon it's an electrostatic field, or a magnetic field? The only other physical forces are the strong and weak nuclear forces, and of course gravity. A pair of opthalmic surgical tweezers might work better for you. For me ... it's just an egg; crack it, fry it and eat it. done. |
The proper way to crack an egg
On 2019-08-29 7:53 p.m., A Moose in Love wrote:
> According to Jacques Pepin. Crack the egg on a flat surface. Don't > crack it on the edge of a dish, or pot or any edged vessel. The > reason for this is that if you crack it on an edge, the shell of the > egg will push inside the egg and bring with it harmful bacteria. > I've never heard of anyone becoming ill by cracking on an edge. I've > always cracked an egg on a flat surface anyway. Rachael Ray also gave > a tip: if you have a bit of a shell in your cracked eggs, instead of > trying to fish it out with your finger, just take a bigger piece of > shell and dunk it onto the bit of shell in the cracked eggs. > Apparently the two attract. > I have heard several different reasons to crack an egg on a flat surface. I have tried it. Egg shells are not all of equal thickness and strength, so it takes different amounts of effort to break them cleanly. I have had a lot of eggs that have slopped some white doing it that way. I agree that using a piece of shell is the best way to remove small bits of shell, but if Pepin's reason for cracking on a flat shell to prevent bits of shell from contaminating the contents, then sticking piece of shell in is going to contaminate it too. |
The proper way to crack an egg
On Thu, 29 Aug 2019 22:42:10 -0400, Dave Smith
> wrote: >I have heard several different reasons to crack an egg on a flat >surface. I have tried it. Egg shells are not all of equal thickness It's not just the shell, more importantly the membrane can be quite tough in some eggs, which won't break by tapping on a flat surface. Probably not a big issue with commercially produced eggs though. |
The proper way to crack an egg
"A Moose in Love" wrote in message
... Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. ==== That is what I always do. |
The proper way to crack an egg
"Jeßus" wrote in message ...
On Thu, 29 Aug 2019 22:42:10 -0400, Dave Smith > wrote: >I have heard several different reasons to crack an egg on a flat >surface. I have tried it. Egg shells are not all of equal thickness It's not just the shell, more importantly the membrane can be quite tough in some eggs, which won't break by tapping on a flat surface. Probably not a big issue with commercially produced eggs though. === I can't imagine cracking one on a flat surface. Are you not just going to bash the side in? |
The proper way to crack an egg
On Thursday, August 29, 2019 at 7:53:24 PM UTC-4, A Moose in Love wrote:
> According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway. > Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. I've always cracked eggs on an edge. If you're pushing shell into the egg, you're hitting it too hard. Cindy Hamilton |
The proper way to crack an egg
On Thu, 29 Aug 2019 17:39:30 -0700 (PDT), A Moose in Love wrote:
> I just haven't tried it yet. I did this AM, and it does indeed work as you say. It is not a matter of static attraction between the shell fragments. My guess is that the seeming attraction has to do with the fact that the two shell fragments have a similar Reynold's Number, and the flow at finger speeds is completely laminar. I also surmise that the seeming attraction could be due to higher order differentials (resulting in friction) in the NS equations. Egg white can be considered incompressable at 'normal' kitchen temperatures & pressures. Ref: https://en.wikipedia.org/wiki/Reynolds_number https://en.wikipedia.org/wiki/Navier...okes_equations |
The proper way to crack an egg
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The proper way to crack an egg
On Thursday, August 29, 2019 at 8:33:59 PM UTC-4, Mike_Duffy wrote:
> On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love wrote: > > > Apparently > > Apparently? By this do you mean that you are passing on hearsay advice > without even trying it once? > > In any case, I don't 'fish' shell fragments out with my finger. I just > press my finger onto the shell fragment to push it against the bowl bottom, > then slide it out. > > A have also divined (& verified) an easy way to make SSU eggs in my > microwave. Grease (butter) a saucer. Make sure that the saucer has a > yolk-sized depression in the centre. Right there is where it's impossible for me. I don't own any saucers. Cindy Hamilton |
The proper way to crack an egg
Janet wrote:
> > says... > > And of course, it might not work if your oven is designed to bring the > > waves in vertically instead of horizontally. In this case, the yolk will > > overcook and the whites will remain clear. > > > > Sigh, MEN :-))) > Pass me a frying pan. LOL! I agree with you. It's just an egg for God's sake, just fry the damn thing and eat it. Dinner last night: microwaved potato then chopped, 3 eggs over easy, and some toast to sop up all the runny goodness. |
The proper way to crack an egg
On Friday, August 30, 2019 at 9:02:55 AM UTC-4, Gary wrote:
> Janet wrote: > > > > says... > > > And of course, it might not work if your oven is designed to bring the > > > waves in vertically instead of horizontally. In this case, the yolk will > > > overcook and the whites will remain clear. > > > > > > > Sigh, MEN :-))) > > Pass me a frying pan. > > LOL! I agree with you. It's just an egg for God's sake, just fry > the damn thing and eat it. > > Dinner last night: microwaved potato then chopped, 3 eggs over > easy, and some toast to sop up all the runny goodness. I would have felt obliged to put some color on those potatoes in a frying pan with butter and/or bacon grease. And maybe some onion. That's likely to be the side dish for the steak I'm grilling tonight, although the spuds will be par-cooked by boiling. Cindy Hamilton |
The proper way to crack an egg
On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love
> wrote: >According to Jacques Pepin. Crack the egg on a flat surface. Don't crack it on the edge of a dish, or pot or any edged vessel. The reason for this is that if you crack it on an edge, the shell of the egg will push inside the egg and bring with it harmful bacteria. I've never heard of anyone becoming ill by cracking on an edge. I've always cracked an egg on a flat surface anyway. >Rachael Ray also gave a tip: if you have a bit of a shell in your cracked eggs, instead of trying to fish it out with your finger, just take a bigger piece of shell and dunk it onto the bit of shell in the cracked eggs. Apparently the two attract. I have not read the replies to this post so if I am repeating then I apologize. The actual purpose for cracking an egg on a flat surface is so the crack is even and does not push up small bit of shell inside the egg, not as much for the bacteria as so you will not get flakes of egg inside your egg. When you crack it on the side of a pan or skillet it will (sometimes) break off a small chip because all of the energy for the break is concentrated in one small area. If you do it like I do and I always crack my egg into a small bowl or something so that I can fish out any shell chips that may get in there, then it does not matter where you crack your egg. The only time a contaminated egg shell would be a problem is if you are eating the egg raw. After you make the initial crack everyone I have ever seen presses the crack to widen it then pulls the opposing sides apart. When you crack it on a flat surface then the pieces that break off are much larger especially when you press the crack to widen it. -- ____/~~~sine qua non~~~\____ |
The proper way to crack an egg
On Fri, 30 Aug 2019 08:36:06 +0100, "Ophelia"
> wrote: >"Jeßus" wrote in message ... > >On Thu, 29 Aug 2019 22:42:10 -0400, Dave Smith > wrote: > > >>I have heard several different reasons to crack an egg on a flat >>surface. I have tried it. Egg shells are not all of equal thickness > >It's not just the shell, more importantly the membrane can be quite >tough in some eggs, which won't break by tapping on a flat surface. >Probably not a big issue with commercially produced eggs though. > >=== > > I can't imagine cracking one on a flat surface. Are you not just going >to bash the side in? Next time you go to a diner watch the short order cook, they'll always crack eggs on the flat of the griddle, and with one hand, often two at a time, they'll pick up two eggs with one hand, crack one and then shift the second egg to the front fingers. At diners omelets and scrambled need no egg cracking, they use whole frozen eggs, defrosted, machine beaten, and ladled for portion control. Commissarys (hospitals, prisons, military kitchens), bakeries and such use frozen eggs. Professional cooks don't crack eggs on edges,. they don't need the clean up of raw egg dribbles. |
The proper way to crack an egg
On 8/30/2019 8:01 AM, Gary wrote:
> Janet wrote: >> says... >>> And of course, it might not work if your oven is designed to bring the >>> waves in vertically instead of horizontally. In this case, the yolk will >>> overcook and the whites will remain clear. >>> >> Sigh, MEN :-))) >> Pass me a frying pan. > LOL! I agree with you. It's just an egg for God's sake, just fry > the damn thing and eat it. > > Dinner last night: microwaved potato then chopped, 3 eggs over > easy, and some toast to sop up all the runny goodness. Â* We had strangled eggs , home fries , bacon and toast . It was a long day and we were drained , I brought my truck home from Memphis - son borrowed it for "a few weeks" a year and a half ago . Now the AC doesn't work and the driver's window won't roll down . It was a hot trip . Also had our two oldest grand daughters come with us for a visit . They got to ride in the SUV with Grammy in air conditioned comfort . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
The proper way to crack an egg
"Terry Coombs" wrote in message ...
On 8/30/2019 8:01 AM, Gary wrote: > > Dinner last night: microwaved potato then chopped, 3 eggs over > easy, and some toast to sop up all the runny goodness. We had strangled eggs , home fries , bacon and toast . It was a long day and we were drained , I brought my truck home from Memphis - son borrowed it for "a few weeks" a year and a half ago . Now the AC doesn't work and the driver's window won't roll down . It was a hot trip . Also had our two oldest grand daughters come with us for a visit . They got to ride in the SUV with Grammy in air conditioned comfort . Snag ==== Ok, you got me with that one! What are 'strangled eggs' ? :)) Lucky Grammy and Grands, just as it should me ;p |
The proper way to crack an egg
On Friday, August 30, 2019 at 10:31:52 AM UTC-5, wrote:
> > I have not read the replies to this post so if I am repeating then I > apologize. > > The actual purpose for cracking an egg on a flat surface is so the > crack is even and does not push up small bit of shell inside the egg, > not as much for the bacteria as so you will not get flakes of egg > inside your egg. When you crack it on the side of a pan or skillet it > will (sometimes) break off a small chip because all of the energy for > the break is concentrated in one small area. > If you do it like I do and I always crack my egg into a small bowl or > something so that I can fish out any shell chips that may get in > there, then it does not matter where you crack your egg. The only time > a contaminated egg shell would be a problem is if you are eating the > egg raw. > > After you make the initial crack everyone I have ever seen presses the > crack to widen it then pulls the opposing sides apart. When you crack > it on a flat surface then the pieces that break off are much larger > especially when you press the crack to widen it. > Yes, you repeated every single word that has already been stated. Next time, take the time to read the post before sounding like a broken record. |
The proper way to crack an egg
On Friday, August 30, 2019 at 12:26:46 PM UTC-5, Terry Coombs wrote:
> > Â* We had strangled eggs , home fries , bacon and toast . It was a long > day and we were drained , I brought my truck home from Memphis - son > borrowed it for "a few weeks" a year and a half ago . Now the AC doesn't > work and the driver's window won't roll down . It was a hot trip . Also > had our two oldest grand daughters come with us for a visit . They got > to ride in the SUV with Grammy in air conditioned comfort . > EEK! No a/c in that pick'em up truck?? |
The proper way to crack an egg
On Fri, 30 Aug 2019 19:13:59 +0100, "Ophelia"
> wrote: >"Terry Coombs" wrote in message ... > >On 8/30/2019 8:01 AM, Gary wrote: >> >> Dinner last night: microwaved potato then chopped, 3 eggs over >> easy, and some toast to sop up all the runny goodness. > > We had strangled eggs , home fries , bacon and toast . It was a long >day and we were drained , I brought my truck home from Memphis - son >borrowed it for "a few weeks" a year and a half ago . Now the AC doesn't >work and the driver's window won't roll down . It was a hot trip . Also >had our two oldest grand daughters come with us for a visit . They got >to ride in the SUV with Grammy in air conditioned comfort . > > Snag > >==== > > Ok, you got me with that one! What are 'strangled eggs' ? :)) HillyBilly for scrambled. |
The proper way to crack an egg
Sheldon, ****in nailin it. I very rarely give that award. I am actually embaressed as S is only the second poster to receive it.
****in nail something TIS. |
The proper way to crack an egg
On Friday, August 30, 2019 at 3:39:24 PM UTC-5, Sheldon wrote:
> On Fri, 30 Aug 2019 19:13:59 +0100, "Ophelia" > > wrote: > > >"Terry Coombs" wrote in message ... > > > >On 8/30/2019 8:01 AM, Gary wrote: > >> > >> Dinner last night: microwaved potato then chopped, 3 eggs over > >> easy, and some toast to sop up all the runny goodness. > > > > We had strangled eggs , home fries , bacon and toast . It was a long > >day and we were drained , I brought my truck home from Memphis - son > >borrowed it for "a few weeks" a year and a half ago . Now the AC doesn't > >work and the driver's window won't roll down . It was a hot trip . Also > >had our two oldest grand daughters come with us for a visit . They got > >to ride in the SUV with Grammy in air conditioned comfort . > > > > Snag > > > >==== > > > > Ok, you got me with that one! What are 'strangled eggs' ? :)) > > HillyBilly for scrambled. ROFL!! John Kuthe... |
The proper way to crack an egg
On 8/30/2019 1:13 PM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ... > On 8/30/2019 8:01 AM, Gary wrote: >> >> Dinner last night: microwaved potato then chopped, 3 eggs over >> easy, and some toast to sop up all the runny goodness. > > Â* We had strangled eggs , home fries , bacon and toast . It was a long > day and we were drained , I brought my truck home from Memphis - son > borrowed it for "a few weeks" a year and a half ago . Now the AC > doesn't work and the driver's window won't roll down . It was a hot > trip . Also had our two oldest grand daughters come with us for a > visit . They got to ride in the SUV with Grammy in air conditioned > comfort . > > Â*Snag > > ==== > > Â* Ok, you got me with that one! What are 'strangled eggs' ? :)) > > Â*Â* Lucky Grammy and Grands, just as it should me ;p Â* Just my twisted take on scrambled . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
The proper way to crack an egg
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The proper way to crack an egg
"Terry Coombs" wrote in message ...
On 8/30/2019 1:13 PM, Ophelia wrote: > "Terry Coombs" wrote in message ... > On 8/30/2019 8:01 AM, Gary wrote: >> >> Dinner last night: microwaved potato then chopped, 3 eggs over >> easy, and some toast to sop up all the runny goodness. > > We had strangled eggs , home fries , bacon and toast . It was a long > day and we were drained , I brought my truck home from Memphis - son > borrowed it for "a few weeks" a year and a half ago . Now the AC > doesn't work and the driver's window won't roll down . It was a hot > trip . Also had our two oldest grand daughters come with us for a > visit . They got to ride in the SUV with Grammy in air conditioned > comfort . > > Snag > > ==== > > Ok, you got me with that one! What are 'strangled eggs' ? :)) > > Lucky Grammy and Grands, just as it should me ;p Just my twisted take on scrambled . Snag ===== lol ok:)) |
The proper way to crack an egg
Cindy Hamilton wrote:
> > Gary wrote: > > Dinner last night: microwaved potato then chopped, 3 eggs over > > easy, and some toast to sop up all the runny goodness. > > I would have felt obliged to put some color on those potatoes in > a frying pan with butter and/or bacon grease. Even just a tiny bit of bacon grease is good but I rarely have it. I rarely cook bacon even though I love it. With the microwaved potatoes, I chop them up along with butter, salt and tons of ground black pepper. Potatoes are one food that can handle lots of pepper without being overpowering. The large amount of pepper gives it color. The meal above is always better with a bit of breakfast sausage too along with a bit of maple syrup on top but I keep forgetting to buy sausage. |
The proper way to crack an egg
On Saturday, August 31, 2019 at 8:15:00 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote: > > > > Gary wrote: > > > Dinner last night: microwaved potato then chopped, 3 eggs over > > > easy, and some toast to sop up all the runny goodness. > > > > I would have felt obliged to put some color on those potatoes in > > a frying pan with butter and/or bacon grease. > > Even just a tiny bit of bacon grease is good but I rarely have > it. I rarely cook bacon even though I love it. My MO is to buy a pound of bacon, cook it (either all at once or for a couple of meals for the two of us), and pour the grease into a half-pint canning jar. When the jar is empty I know it's time to make more bacon. > With the microwaved potatoes, I chop them up along with butter, > salt and tons of ground black pepper. Potatoes are one food that > can handle lots of pepper without being overpowering. The large > amount of pepper gives it color. Ok. I'll stick with the color provided by the Maillard reaction. One thing I find potatoes need a lot of is salt. > The meal above is always better with a bit of breakfast sausage > too along with a bit of maple syrup on top but I keep forgetting > to buy sausage. Sausage freezes well. Cindy Hamilton |
The proper way to crack an egg
On 8/31/2019 8:13 AM, Gary wrote:
> Cindy Hamilton wrote: >> >> Gary wrote: >>> Dinner last night: microwaved potato then chopped, 3 eggs over >>> easy, and some toast to sop up all the runny goodness. >> >> I would have felt obliged to put some color on those potatoes in >> a frying pan with butter and/or bacon grease. > > Even just a tiny bit of bacon grease is good but I rarely have > it. I rarely cook bacon even though I love it. > > With the microwaved potatoes, I chop them up along with butter, > salt and tons of ground black pepper. Potatoes are one food that > can handle lots of pepper without being overpowering. The large > amount of pepper gives it color. > > The meal above is always better with a bit of breakfast sausage > too along with a bit of maple syrup on top but I keep forgetting > to buy sausage. > Last night I followed Cindy's advice. When I make bacon, I fry the eggs in the grease, but then I often leave it for the day in case another use for it comes up. Yesterday it did. I did not want to run the oven to make one baked potato. Instead, I nuked it. Once done, I put it on the cutting board and haphazardly chopped it up. Took the pile of stuff, dumped it and fried it in the heated pan with bacon grease. Made a very tasty potato. |
The proper way to crack an egg
On Saturday, August 31, 2019 at 10:12:31 AM UTC-4, Ed Pawlowski wrote:
> On 8/31/2019 8:13 AM, Gary wrote: > > Cindy Hamilton wrote: > >> > >> Gary wrote: > >>> Dinner last night: microwaved potato then chopped, 3 eggs over > >>> easy, and some toast to sop up all the runny goodness. > >> > >> I would have felt obliged to put some color on those potatoes in > >> a frying pan with butter and/or bacon grease. > > > > Even just a tiny bit of bacon grease is good but I rarely have > > it. I rarely cook bacon even though I love it. > > > > With the microwaved potatoes, I chop them up along with butter, > > salt and tons of ground black pepper. Potatoes are one food that > > can handle lots of pepper without being overpowering. The large > > amount of pepper gives it color. > > > > The meal above is always better with a bit of breakfast sausage > > too along with a bit of maple syrup on top but I keep forgetting > > to buy sausage. > > > > Last night I followed Cindy's advice. When I make bacon, I fry the eggs > in the grease, but then I often leave it for the day in case another use > for it comes up. Yesterday it did. > > I did not want to run the oven to make one baked potato. Instead, I > nuked it. Once done, I put it on the cutting board and haphazardly > chopped it up. Took the pile of stuff, dumped it and fried it in the > heated pan with bacon grease. Made a very tasty potato. Glad you liked it. I've got a whole raft of uses for bacon grease: Frying onions to go into sauerkraut Sauteeing the mirepoix for a lentil soup A quick salad dressing of hot bacon grease, a little EVOO, balsamic vinegar. Works well on a salad with leftover turkey. Although it's good with some pieces of actual bacon in there, it doesn't rely on them the way a wilted salad does. On and on... Cindy Hamilton |
The proper way to crack an egg
On Saturday, August 31, 2019 at 8:03:47 AM UTC-5, Cindy Hamilton wrote:
> > On Saturday, August 31, 2019 at 8:15:00 AM UTC-4, Gary wrote: > > > > Even just a tiny bit of bacon grease is good but I rarely have > > it. I rarely cook bacon even though I love it. > > My MO is to buy a pound of bacon, cook it (either all at once or > for a couple of meals for the two of us), and pour the grease into a > half-pint canning jar. When the jar is empty I know it's time to > make more bacon. > You, too? |
The proper way to crack an egg
On Saturday, August 31, 2019 at 9:12:31 AM UTC-5, Ed Pawlowski wrote:
> > Last night I followed Cindy's advice. When I make bacon, I fry the eggs > in the grease, but then I often leave it for the day in case another use > for it comes up. Yesterday it did. > > I did not want to run the oven to make one baked potato. Instead, I > nuked it. Once done, I put it on the cutting board and haphazardly > chopped it up. Took the pile of stuff, dumped it and fried it in the > heated pan with bacon grease. Made a very tasty potato. > Don't forget it's also great stuff if you make a small skillet cornbread! |
The proper way to crack an egg
On Fri, 30 Aug 2019 12:59:00 -0700 (PDT), "
> wrote: >On Friday, August 30, 2019 at 10:31:52 AM UTC-5, wrote: >> >> I have not read the replies to this post so if I am repeating then I >> apologize. >> >> The actual purpose for cracking an egg on a flat surface is so the >> crack is even and does not push up small bit of shell inside the egg, >> not as much for the bacteria as so you will not get flakes of egg >> inside your egg. When you crack it on the side of a pan or skillet it >> will (sometimes) break off a small chip because all of the energy for >> the break is concentrated in one small area. >> If you do it like I do and I always crack my egg into a small bowl or >> something so that I can fish out any shell chips that may get in >> there, then it does not matter where you crack your egg. The only time >> a contaminated egg shell would be a problem is if you are eating the >> egg raw. >> >> After you make the initial crack everyone I have ever seen presses the >> crack to widen it then pulls the opposing sides apart. When you crack >> it on a flat surface then the pieces that break off are much larger >> especially when you press the crack to widen it. >> >Yes, you repeated every single word that has already been stated. Next time, >take the time to read the post before sounding like a broken record. Wow and I guess you did not even read the first few lines that I wrote.... She is a genius! a pure genius -- ____/~~~sine qua non~~~\____ |
The proper way to crack an egg
On Saturday, August 31, 2019 at 11:50:38 AM UTC-4, Cindy Hamilton wrote:
> On Saturday, August 31, 2019 at 10:12:31 AM UTC-4, Ed Pawlowski wrote: > > On 8/31/2019 8:13 AM, Gary wrote: > > > Cindy Hamilton wrote: > > >> > > >> Gary wrote: > > >>> Dinner last night: microwaved potato then chopped, 3 eggs over > > >>> easy, and some toast to sop up all the runny goodness. > > >> > > >> I would have felt obliged to put some color on those potatoes in > > >> a frying pan with butter and/or bacon grease. > > > > > > Even just a tiny bit of bacon grease is good but I rarely have > > > it. I rarely cook bacon even though I love it. > > > > > > With the microwaved potatoes, I chop them up along with butter, > > > salt and tons of ground black pepper. Potatoes are one food that > > > can handle lots of pepper without being overpowering. The large > > > amount of pepper gives it color. > > > > > > The meal above is always better with a bit of breakfast sausage > > > too along with a bit of maple syrup on top but I keep forgetting > > > to buy sausage. > > > > > > > Last night I followed Cindy's advice. When I make bacon, I fry the eggs > > in the grease, but then I often leave it for the day in case another use > > for it comes up. Yesterday it did. > > > > I did not want to run the oven to make one baked potato. Instead, I > > nuked it. Once done, I put it on the cutting board and haphazardly > > chopped it up. Took the pile of stuff, dumped it and fried it in the > > heated pan with bacon grease. Made a very tasty potato. > > Glad you liked it. I've got a whole raft of uses for bacon grease: > > Frying onions to go into sauerkraut > > Sauteeing the mirepoix for a lentil soup > > A quick salad dressing of hot bacon grease, a little EVOO, balsamic vinegar. > Works well on a salad with leftover turkey. Although it's good with some > pieces of actual bacon in there, it doesn't rely on them the way a wilted > salad does. > > On and on... > > Cindy Hamilton Bacon fat is good for starting stews, and soups. Clam chowder, New England Corn Chowder, beef stews; saute' fragrant veggies in the fat, add flour and make a roux etc. |
The proper way to crack an egg
On Saturday, August 31, 2019 at 11:50:38 AM UTC-4, Cindy Hamilton wrote:
> On Saturday, August 31, 2019 at 10:12:31 AM UTC-4, Ed Pawlowski wrote: > > On 8/31/2019 8:13 AM, Gary wrote: > > > Cindy Hamilton wrote: > > >> > > >> Gary wrote: > > >>> Dinner last night: microwaved potato then chopped, 3 eggs over > > >>> easy, and some toast to sop up all the runny goodness. > > >> > > >> I would have felt obliged to put some color on those potatoes in > > >> a frying pan with butter and/or bacon grease. > > > > > > Even just a tiny bit of bacon grease is good but I rarely have > > > it. I rarely cook bacon even though I love it. > > > > > > With the microwaved potatoes, I chop them up along with butter, > > > salt and tons of ground black pepper. Potatoes are one food that > > > can handle lots of pepper without being overpowering. The large > > > amount of pepper gives it color. > > > > > > The meal above is always better with a bit of breakfast sausage > > > too along with a bit of maple syrup on top but I keep forgetting > > > to buy sausage. > > > > > > > Last night I followed Cindy's advice. When I make bacon, I fry the eggs > > in the grease, but then I often leave it for the day in case another use > > for it comes up. Yesterday it did. > > > > I did not want to run the oven to make one baked potato. Instead, I > > nuked it. Once done, I put it on the cutting board and haphazardly > > chopped it up. Took the pile of stuff, dumped it and fried it in the > > heated pan with bacon grease. Made a very tasty potato. > > Glad you liked it. I've got a whole raft of uses for bacon grease: > > Frying onions to go into sauerkraut > > Sauteeing the mirepoix for a lentil soup > > A quick salad dressing of hot bacon grease, a little EVOO, balsamic vinegar. > Works well on a salad with leftover turkey. Although it's good with some > pieces of actual bacon in there, it doesn't rely on them the way a wilted > salad does. > > On and on... > > Cindy Hamilton That's the first time I've seen on this NG that a salad dressing could be made from bacon fat. My relatives back in Hungary would do that many times. They also used pumpkin seed oil at times. I'm talking a salad made with lettuce and other veggies. Sometimes it was the only fat they would have. |
The proper way to crack an egg
On Saturday, August 31, 2019 at 3:51:02 PM UTC-5, wrote:
> > On Fri, 30 Aug 2019 12:59:00 -0700 (PDT), " > > wrote: > > >Yes, you repeated every single word that has already been stated. Next time, > >take the time to read the post before sounding like a broken record. > > > Wow and I guess you did not even read the first few lines that I > wrote.... > Every word. > > She is a genius! a pure genius > Thank you! |
The proper way to crack an egg
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The proper way to crack an egg
A Moose in Love wrote:
During the depression, everyone asked for help, regardless of what country they were in. It was a global economic depression and collapse. Even Popeye would have shit if he were alive at the time. |
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