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Old 01-20-2007, 04:36 PM   #11
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I find that I break the yolks more often if I am cooking room temp eggs. The fridge seems to firm up the yolks somewhat.
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Old 01-20-2007, 04:50 PM   #12
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Sparrowgrass....

I usually get $100.00 for this tip...But since it's you

Salt just the yolks before sliding into the pan...go ahead put some salt on them...They are not as inclined to break...Now if you just "plop" them over....you are on your own!

I know that you know this...but extremely fresh eggs are harder to fry than sto-bought...the ones you go to the hen house and bring into the house....they really "puddle" up...

Anyway...salt your yolks..and keep this quite! Ok?
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Old 01-20-2007, 06:29 PM   #13
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I heard that, Uncle Bob. Great tip!
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Old 01-22-2007, 06:41 AM   #14
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I'll be trying the yolk salting too, I like the way fresh eggs stay thick and small better than older eggs that smooch their way round the pan though.
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Old 01-22-2007, 08:24 AM   #15
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I do go out to the henhouse and get my eggs, so they are about as fresh as they come.

I will try the salt, next time.

One thing that I do, when frying my super fresh eggs, is to cut thru the white near the yolk so it runs out into the pan. I love runny yolks, but snotty whites skeeve me out.

This technique doesn't make for a pretty egg, but it does make a done egg.
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Old 01-22-2007, 08:46 AM   #16
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Hey Sparrowgrass...

I was hoping you would drop back by! Yes do try the "secret" I shared with you...Never tried "breaking" the white before...Oh well...I don't have chicken's anymore so..Wait!!! there is an egg farm very near here...I have friends there...that gives me an idea!!

Take care....




P.S....I love Asparagus!!
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