Off Topic Eggs

Sounds ****ing awful that.
If I fancy duck eggs I just get them off the allotment lads.

 

Ah right.

 

i find duck far superior to chicken...a roast duck yum yum.

 

Sounds awful mate, but for what I use them for, it's easy and they really taste like nothing.

 

Anyone else think eggs are different these days? You used to be able to tap a hard boiled egg on the bench and the shell would fall away in a few large pieces. Now it seems the shell is glued to a fine membrane which in turn is glued to a first layer of albumen. By the time you pull tiny pieces away you're left with some mangled leftovers which a sparrow could have laid. When frying said eggs. one layer of white begins cooking immediately, while a separate layer sits around the yoke, by the time that cooks, the first layer is starting to burn on the bottom. Any tips welcome as I love eggs and appreciate the nutritional value of them

 

sounds horrible that mate.

 

Egg shells are hard to get off new eggs, leave them for a week and they come off much easier. That's probably the reason, back in the day they'll have been sitting around for weeks before they end up in the frying pan, nowadays they're probably shipped to supermarket shelves within hours of being laid.

Fry the egg with a lid on the frying pan, the steam cooks the top half. I prefer my fried eggs 'over easy' so I always flip them for a few seconds anyhow.

 

So does spying on your sister's furry mimsy but that doesn't stop you does it?

The eggs are cooked, but still in raw form, I'm not sure how that happens but there's no chance of salmonella it's just a very good source of protein.

 

i use a spoon and gently flick the hot oil over until its cooked, then scoop it out and then its history.

 

We're talking eggs man not meat.

 

Do you keep them in the fridge?
If so, take the ones out you want to eat & let them come up to room temperature.
You'll find that solves the problem of peeling them.
It also stops them cracking in the pan.

 

You're not supposed to fry them after they've been boiled, man

The easiest way that I know to remove shells from hard boiled eggs is to immerse them in cold water (for about 30 seconds) immediately after taking them out of the boiled water . . . . the shell is a Glenn Hoddle to remove then

What Billy said about chucky eggs not cracking in the pan is correct, too

 

Thanks for the tips lads. I'll put all into practice - and won't fry any boiled ones Gordon !
Cheers

 

Same here

 

I knar man. I like duck eggs and all the meat. The mrs even eat the bill.




But tonight im lighting up a seafood bbq.

Prawns. Squid and assorted shells mussels clams etc. And gonna get wasted as its still el ****ing scorchio and her birthday.

 

Love shellfish mate but can't stand squid.
Hope you have a lovely evening though.
You old romantic.

 

gonna have to try that, tip top Tel

 

Top Tip actually

 

Aquired taste. I eat loads.

Them massive prawns 2 1/2 quid a kilo.

The mrs thinks shes a panda. Bamboo soup ffs.

Im not eating that ****e.