Frying eggs

Re:Frying eggs (chefbuba)

Sun, 01 Apr 2012 20:44:22 GMT

Foodbme

Eggs will tend to liquify creating a small amount of water-like matter. Oil & Water don't mix. Pop!
Also if you use melted butter, butter contains water.
Use a very light Pam-like spray on a non-stick pan and you'll have little splatter
Another tip:
When you fry eggs try dropping a small amount of flour into the pan to prevent splattering.

WTF????....Just what I want with my o/e egg, flour!

Re:Frying eggs (mbrookes)

Sun, 01 Apr 2012 17:48:53 GMT

Thanks for all the info. I think it must have been the age of the eggs. Fresh ones this AM did not pop[.
This is one reason I love this site... somebody knows everything!

Re:Frying eggs (mar52)

Sun, 01 Apr 2012 16:33:43 GMT

Tuesday it is!

I keep eggs a lot longer than 10 days, myself.

Re:Frying eggs (pnwchef)

Sun, 01 Apr 2012 15:23:49 GMT

The egg facts say.....Refrigerate 10 to 14 days..........We go out to the eggs farm and buy a few flats comes out to 60 cents a doz for Chexs...........we keep them for 4 to 6 weeks with not problem..........

Mar, most of the big stores sell the eggs in Styrofoam containers..........How stupid is that to tell you know not to buy it for that reason.............why doesn't the eggs farm worry about that .....................what if the restaurant buy the eggs in a Styrofoam container, then when you order the eggs to-go, they put it in a To-go styrofoam container..........GEEZZ this is never ending.........I'm ready for Chicken, I'll see yah Tuesday..........................

Re:Frying eggs (mar52)

Sun, 01 Apr 2012 14:14:49 GMT

I was reading those egg facts with interest until I got to the line:

Never buy eggs in Styrofoam containers, always buy them in paper cartons so that they will be recyclable.

Makes all of the other facts just opinions.

Sometimes you just don't have a choice of cartons.

The part on egg size was interesting.

Thanks for posting it.

Re:Frying eggs (Foodbme)

Sun, 01 Apr 2012 01:17:48 GMT

EVERYTHING you need and want to know about eggs:
http://www.bellybytes.com/foodfacts/egg_facts.html

Re:Frying eggs (Foodbme)

Sun, 01 Apr 2012 01:04:05 GMT

Eggs will tend to liquify creating a small amount of water-like matter. Oil & Water don't mix. Pop!
Also if you use melted butter, butter contains water.
Use a very light Pam-like spray on a non-stick pan and you'll have little splatter
Another tip:
When you fry eggs try dropping a small amount of flour into the pan to prevent splattering.

Re:Frying eggs (mar52)

Sun, 01 Apr 2012 00:03:07 GMT

This is the exact reason I now have a pair of cooking glasses used only for cooking.

Re:Frying eggs (ScreamingChicken)

Sat, 31 Mar 2012 23:51:09 GMT

Is it possible that some sort of impurity in the grease is causing the popping? Are you frying fresh each time or are you using a spoonful from the grease can?

Re:Frying eggs (6star)

Sat, 31 Mar 2012 23:34:43 GMT

The general rule is that the presence of water makes grease pop. If your eggs are older, some of the water in the whites may be separating enough to cause the popping.

Frying eggs (mbrookes)

Sat, 31 Mar 2012 22:03:07 GMT

The last few times I have fried eggs I have been popped with the grease. What causes this? I have tried different temperatures to no avail. Is it the egg itself? Maybe the next carton won't pop?