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.

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.

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.

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.

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

In article >,
says...

> 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.
>

Sigh, MEN :-)))

Pass me a frying pan.

Janet UK

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.

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

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.

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 !

"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

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??

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

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.

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.

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.

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.

"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?

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.

On Fri, 30 Aug 2019 11:59:48 -0400, wrote:

>On Fri, 30 Aug 2019 08:36:06 +0100, "Ophelia"
> wrote:
>>
>> 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,

LOL.

"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.

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

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~~~\____

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.

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~~~\____

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!

On Sat, 31 Aug 2019 15:50:54 -0500,
wrote:

>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

She's smarter than most Trump voters, but she can be very rude.

Bruce wrote:
> On Sat, 31 Aug 2019 15:50:54 -0500,
> wrote:
>
>> 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
>
> She's smarter than most Trump voters, but she can be very rude.
>

And yooose are the most gracious of all down under folks. Yoose
never rude, and yoose never say stupid shit. Yoose a damn genious,
but yoose never acts like an asshole.

I apologise for calling yoose a dickheaded dutch asshole. Yoose da
man I am voting yoose in for our next Popeye.

ALL HAIL DRUCE POPEYE!

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 you know what I went back and read every post before this one and
there was NOT 1 ****ing post that said the same things that I did
other than the words "a flat surface is so the
crack is even and does not push up small bit of shell inside the egg,"

so I guess you just wanted to bitch about something because you did
not read my post completely or for some reason could not ****ing
comprehend it.

So please next time you want to say something, just don't.
Save yourself a bit of embarrassment

--

____/~~~sine qua non~~~\____

On Monday, September 2, 2019 at 6:18:45 PM UTC-5, wrote:
>
> Wow you know what I went back and read every post before this one and
> there was NOT 1 ****ing post that said the same things that I did
> other than the words "a flat surface is so the
> crack is even and does not push up small bit of shell inside the egg,"
>
> so I guess you just wanted to bitch about something because you did
> not read my post completely or for some reason could not ****ing
> comprehend it.
>
> So please next time you want to say something, just don't.
> Save yourself a bit of embarrassment
>
*YAWN* Do YOU feel better now? I'm not the least bit embarrassed; you've really been obsessing over this stupid subject, haven't you? You can stop
pouting.

On Mon, 2 Sep 2019 16:43:02 -0700 (PDT), "
> wrote:

>On Monday, September 2, 2019 at 6:18:45 PM UTC-5, wrote:
>>
>> Wow you know what I went back and read every post before this one and
>> there was NOT 1 ****ing post that said the same things that I did
>> other than the words "a flat surface is so the
>> crack is even and does not push up small bit of shell inside the egg,"
>>
>> so I guess you just wanted to bitch about something because you did
>> not read my post completely or for some reason could not ****ing
>> comprehend it.
>>
>> So please next time you want to say something, just don't.
>> Save yourself a bit of embarrassment
>>
>*YAWN* Do YOU feel better now? I'm not the least bit embarrassed; you've really been obsessing over this stupid subject, haven't you? You can stop
>pouting.

Wow obsessing? LOL me thinks she doth protest to much!

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____/~~~sine qua non~~~\____