Cracking eggs ... a silly question

I don't remember. I just remember that it was an assignment.

Michael Hoffman

Foodbme

mar52


Much better than eggs on the ceiling which happens when you forget you're boiling eggs.

And Never put an egg in the shell in your microwave!

Nothing wrong with cooking an egg in its shell in a microwave. Just poke a hole in it first with a needle.

(Second grade science experiment by grandson)

Oh Ya? But let him try it when the un-poked egg in the mouth of the family cat!
I'm sure someone of your devious nature could "Egg Him On!"
 That's what Grandfathers are for---Create Mayhem.
And that's why Grandfathers and their Grandsons get along so well------They have a common enemy!

annpeeples


Well, I just crack them with 2 hands, on the stove next to the pan, then open eggs up into the pan.100% success rate.Didnt think there was a "procedure". But then again, I was a short order cook in the 70s at Waffle House and Lums.

Ann, you worked at Waffle House and Lum's? How about that! 

annpeeples


Well, I just crack them with 2 hands, on the stove next to the pan, then open eggs up into the pan.100% success rate.Didnt think there was a "procedure". But then again, I was a short order cook in the 70s at Waffle House and Lums.

You worked at Waffle House???? I KNEW I liked you!

annpeeples


Well, I just crack them with 2 hands, on the stove next to the pan, then open eggs up into the pan.100% success rate.Didnt think there was a "procedure". But then again, I was a short order cook in the 70s at Waffle House and Lums.

that's what we did at Big Boy's, too. not pan though, we had a flat grill. Usually opened with one hand while I flipped another egg over easy with my right hand.
 
 

Scorereader

annpeeples


Well, I just crack them with 2 hands, on the stove next to the pan, then open eggs up into the pan.100% success rate.Didnt think there was a "procedure". But then again, I was a short order cook in the 70s at Waffle House and Lums.

that's what we did at Big Boy's, too. not pan though, we had a flat grill. Usually opened with one hand while I flipped another egg over easy with my right hand.

You're a multi-tasker huh?
IMHO, Fried Eggs should never be cooked on a flattop. Only in a pan. When eggs are cooked on a flattop, the whites tend to spread too far. In a pan, the whites of the eggs are kept from spreading, allowing for a more evenly cooked egg and a better plate presentation.  Same goes for Scrambled Eggs and Omelets. Never had fluffy scrambled eggs or an omelet cooked on a flattop.

God, long time ago-I worked at both in Florida in the lates 70s-thats where Bob and I had eloped to. And I agree, I did not cook the eggs on the flat top, in a pan like "chef Louis" taught me at Lums. Never could master flipping the egg in the pan..

At Waffle House restaurants they break the eggs to be fried directly into the skillets. Eggs to be scrambled are broken into a bowl, and eggs for omelets are broken into a mixer cup.

Yes, we broke the eggs directly into the pan for fried, and the others as you describe, Mr. Hoffman.

Michael Hoffman


At Waffle House restaurants they break the eggs to be fried directly into the skillets. Eggs to be scrambled are broken into a bowl, and eggs for omelets are broken into a mixer cup.

And that's why Waffle House RULES and Cleveland ROCKS!

I prefer eggs cooked in a pan, but one of my favorite local spots uses a flat top for eggs and omelets.  While they do an exemplary job on both, it took a while before they aced the soft scramble that I often order.  

I always crack my eggs on a flat surface.  The trick is to give then a good whack, enough so that when you pull apart the shell with both thumbs you have a cracked part of the shell to pull on.  I fry eggs in either bacon grase or melted butter.  Frying pan on medium heat 4-5 mintues, hold the egg close to the bottom of the pan, pull apart egg.  Do not touch the egg for 1-2 minutes.  For over easy, wait until you can no longer see the bottom of the pan, flip the egg away from you(so you don't get a grease burn!!).  Fry 1-2 minutes more, add salt & pepper.  I test the egg by touching the while closest to the yolk.  It is done(runny yolk) when the white feels solid.

Ok you want to mop up the yoke, here yah go........crack the eggs in a small bowl..

you need to buy a pan like this, then melt some butter in the pan

these are almost ready to flip....

nice and easy, ready, set.........FLIP
Great job they didn't break, now wait a bit and flip them back over on to the plate

I cut into the egg to show you how nice and runny the yoke is........I hope this helped, it couldn't hurt............have fun............pnwc
 
 
 

Not bad, for an amateur.

I'm hoping to get my degree from Hoffman Culinary Institute...... then get my Masters in Maryland BBQ

I cannot, of course, help you with that michegoss Maryland BBQ, but as someone who spent time at the Culinary Institute of America when it was still located off Whitney Avenue in New Haven I shall do my best to assist you in your culinary learning.

Very nice, PNWCHEF. Now I am going to go make some eggs...

I need that pan!

All yolking aside, why is it when I order eggs over medium in a restaurant, the inside whites are never done?   Seems like they're only done right when I cook them myself.

MellowRoast


All yolking aside, why is it when I order eggs over medium in a restaurant, the inside whites are never done?   Seems like they're only done right when I cook them myself.

Getting eggs over easy, over medium, over hard is very hard to do. Too many variables, Temp of the pan, Temp of the egg. skill of the cook etc.

It's certainly frustrating.  If I mention that I want the inside whites cooked, they burn the outside whites!  A local food editor complains how hard it is to get soft-scrambled eggs properly prepared, too, and I agree with her on that.  

MellowRoast


It's certainly frustrating.  If I mention that I want the inside whites cooked, they burn the outside whites!  A local food editor complains how hard it is to get soft-scrambled eggs properly prepared, too, and I agree with her on that.  

I think most of the problem is they are always in a hurry during breakfast. The medium eggs are rushed and come out closer to over easy. I also agree, scrambled eggs when done right should be soft and melt in your mouth. Again, in order to do this it takes the cooks attention to turn down the flame and pay attention to do it right. There is nothing like getting them done right, right out of the pan cooked the way you like it. The front line during a busy breakfast rush is "Controlled Chaos" when you find the place that cares enough to do your eggs right, stick with them, they are far and few between......................pnwc

Yes, you're right.  I believe they cook them hurriedly and at too high a temperature.  When I prepare them at home, it's over lower heat.  Chef Guenther Krupp, now retired, showed me, a customer, how to cook eggs back in the '70s, and I still follow his instructions to this day.  By the way, I love this story:
 
“Master French Chef Fernand Point (1897-1955) would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, "Stop, unhappy man - you are making a dog’s bed of it!" And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter...”
 

Ok so your still having a problem with cracking eggs ??? save the broken ones and make a Omelet.........
  Chopped Peppers, onions, sliced mushrooms, spinach, shredded Colby jack & Cheddar and mozzarella cheese.........

Sautee the vegetables in some butter.....

heat the egg pan with some butter, put in two mixed eggs...

Bleed the eggs from the top to the bottom by lifting a portion of the omelet so the raw egg runs to the bottom of the pan....put in sauteed veggies when there is about 80% raw egg left on top.... you will see why I put the veggies in now..........

Flip the omelet over and put the cheese on top, the heat from the pan will be enough to cook the remaining egg. don't over cook or have any brown on the egg omelet.......

when you slide the omelet onto the plate you will have all the veggies on top for a great presentation, the cheese will be melted on the inside. The egg is tender and soft............

This is ready to eat with a good dose of hot sauce .........enjoy,,,,pnwc

 
 
 

Why do you add poison to your omelets?

Michael Hoffman


Why do you add poison to your omelets?

because if I didn't put mushrooms in the omelet, you would want one............

Damn! Can't argue with that.

Eggcellent!
 
(Sorry, too many years of selling Big Green Eggs)
 
I'd eat that, poison and all.
Now, please post a video of you flipping the fried eggs and omelets.  They are beautiful.  Keep posting the step by steps!  Please.

Don't encourage him.

mar52


Eggcellent!

(Sorry, too many years of selling Big Green Eggs)

I'd eat that, poison and all.
Now, please post a video of you flipping the fried eggs and omelets.  They are beautiful.  Keep posting the step by steps!  Please.

Mar, next time I'm in LA, I'll bring you an egg pan..............I still owe you lunch