From the guardian ffs! Egg jarping: when hard-boiled eggs come to blows Forget the chocolate variety: the Easter tradition in the north-east of England is a competition where you try to smash an opponent's egg with yours please log in to view this image Who's the hardest? Photograph: Glow Images Pamela Hutchinson @pamhutch Sunday 8 April 201220.00 BSTLast modified on Tuesday 29 December 201514.42 GMT Share on Pinterest Share on LinkedIn Share on Google+ Shares 335 Comments 6 Save for later Chocolate eggs may be tasty, but they're just not robust enough for my Easter celebrations.Chances are that if you're not from the north-east of England, you've been missing out on the glorious tradition of egg jarping. Like conkers, but with hard-boiled eggs, at face value there's no skill involved, but try telling that to the combatants who gather at the World Jarping Championshipsin Peterlee, Durham, each Easter. Want to try it yourself? With reference to the official rules, drawn up 30 years ago by the World Egg Jarping Association (WEJA), here's a guide: 1 You need hard-boiled eggs. (WEJA recommends a 10-minute boil), but don't get any ideas about warming your eggs on the radiator or coating them in nail varnish. Jarping-egg-tampering will not be tolerated. 2 It's a one-on-one, knockout tournament. One player holds their egg firmly in their hand with the pointed end uppermost. The second player brings their egg down, so the pointed ends connect, in a movement known as a "dunsh". No runups - feet on the ground please. 3 If either egg is cracked after the first jarp, the unlucky player is eliminated. If both eggs remain intact, swap places and keep jarping until one egg gives way. 4 The victor. That is the bearer of a perfect, undented egg, while others are scooping up broken bits of shell from the carpet. Why have I never heard of this?
like my eggs any ways, fried or poached on toast. Fried in a big fry up. Scrambled with black pepper and ketchup on toast or with salmon. like them boiled as well. Yolk has to be soft though or its a waste of a good egg. **** thread by the way
please log in to view this image a nice omelete, is a good way of using eggs, filling is of your choice. please log in to view this image
I once asked a lass how she liked her eggs in the morning to which she replied 'unfertilised, now **** off' The oldies are the best
Scrambled, preferably about 8 eggs, 5 yolks removed, salt, pepper, Tabasco sauce, smoked salmon, avocado. Bosh. Poached, 3 eggs, 3 crumpets (well done). Bosh.
Used to eat them all the time when I was a young lad, mum would get them from the market, nowadays I never see them. I drink a lot of pasteurised eggs nowadays, Liquid Egg Whites, go through about a litre per week. Tastes like thick water, put a bit of chocolate protein powder in it or orange cordial to give it some flavour. please log in to view this image
If I'm having more than 3 eggs, I'll take out the rest, I leave three in, long story but it's related to my thyroid, which is in the (long and drawn out) process of being stabilised by synthetic hormones.
