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Old 02-21-2012, 10:03 PM   #31
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Originally Posted by Gourmet Greg View Post
I think one person mentioned the old way, the chef like skills that I thought we all learned. You crack the shell in half over a bowl, let the white drain out of half while holding the yolk in the other half (along with some white), then you pour the yolk into the empty half and dump the white in the dish, then back and forth a few more times until an empty shell holds the unbroken yolk.

I can't imagine I was the only person to learn this. You all know this, right?
I do. It was how I learned. The first time I saw an egg separator, I thought it was a great idea. Then I saw someone do it in their hand and I thought it was a good idea. But I still do it with the egg shell. It is what I learned as a kid.
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Old 02-21-2012, 10:10 PM   #32
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Perhaps it is the wrong way but I crack the egg into my clean hand, let the white run into the bowl and dump the yolk in another, Works for me!
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Old 02-21-2012, 10:19 PM   #33
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i'm in spork. although your stage name should be boom boom.

back on topic, i use the eggshell halves method to seperate the yolk from the albumen. taking it a step further, i break the eggs over a black bowl so any bits of eggshell are plainly visible and easier to fish out.

i said easier because those little suckers ride a compression wave in front of your finger or spoon to try to get away, lol.
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Old 02-21-2012, 10:23 PM   #34
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i'm in spork. although your stage name should be boom boom.

back on topic, i use the eggshell halves method to seperate the yolk from the albumen. taking it a step further, i break the eggs over a black bowl so any bits of eggshell are plainly visible and easier to fish out.

i said easier because those little suckers ride a compression wave in front of your finger or spoon to try to get away, lol.
bt, use the edge of the egg shell to pick out that little piece that wants to elude you for the rest of your life. The bit of shell is drawn to the larger shell piece.
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Old 02-21-2012, 10:25 PM   #35
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...i said easier because those little suckers ride a compression wave in front of your finger or spoon to try to get away, lol.
You will be surprised how much easier it is to scoop out those bit of shell if you use as bigger section of shell as a scoop.

I said easier...
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Old 02-21-2012, 10:25 PM   #36
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I like to use my fingers too, particularly when counting.

But seriously, I can probably break a couple dozen eggs and break maybe only 1-2 yolks. I'm no super chef. I can't imagine this is any particular skill that can't be acquired in only 1-2 months.

I was amazed a couple years ago when entirely by instinct I grasped an egg with one hand and cracked the shell and then still holding the egg in one hand I just threw the egg into the skillet, retaining the shell in my hand. I looked it it and I looked at the skillet, and I thought WTH? I never did that before!!! I didn't even consciously intend to do what I did. I just cracked the egg and sort of used my thumb to widen the crack and threw the egg into the skillet. I wondered if I had been watching too many TV cooking programs. But ever since then I don't even crack eggs over bowls. I just crack them on the counter and throw them into the skillet (or mixing bowl or other container). (Unless I need to separate yolks and whites of course.)

I'm not so sure we need so many fancy tools. Lots of times techniques are better than tools. I still don't know what got into me with my one handed egg cracking technique.I don't need any tool to separate yolks from whites. I don't think anybody else does either, except those who manufacture such implements..
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Old 02-21-2012, 10:28 PM   #37
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monkey see monkey do?

are you going to start throwing poo around, greg?
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Old 02-21-2012, 10:38 PM   #38
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Quote:
Originally Posted by Gourmet Greg View Post
I like to use my fingers too, particularly when counting.

But seriously, I can probably break a couple dozen eggs and break maybe only 1-2 yolks. I'm no super chef. I can't imagine this is any particular skill that can't be acquired in only 1-2 months.

I was amazed a couple years ago when entirely by instinct I grasped an egg with one hand and cracked the shell and then still holding the egg in one hand I just threw the egg into the skillet, retaining the shell in my hand. I looked it it and I looked at the skillet, and I thought WTH? I never did that before!!! I didn't even consciously intend to do what I did. I just cracked the egg and sort of used my thumb to widen the crack and threw the egg into the skillet. I wondered if I had been watching too many TV cooking programs. But ever since then I don't even crack eggs over bowls. I just crack them on the counter and throw them into the skillet (or mixing bowl or other container). (Unless I need to separate yolks and whites of course.)

I'm not so sure we need so many fancy tools. Lots of times techniques are better than tools. I still don't know what got into me with my one handed egg cracking technique.I don't need any tool to separate yolks from whites. I don't think anybody else does either, except those who manufacture such implements..
I can do that with an egg in each hand...doing 50 dozen eggs for hungry students brings out the best in you.
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Old 02-21-2012, 10:53 PM   #39
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Quote:
Originally Posted by Addie View Post
bt, use the edge of the egg shell to pick out that little piece that wants to elude you for the rest of your life. The bit of shell is drawn to the larger shell piece.
Quote:
Originally Posted by Andy M. View Post
You will be surprised how much easier it is to scoop out those bit of shell if you use as bigger section of shell as a scoop.

I said easier...
Yup, use a bigger piece of the shell to fish out the small ones. I don't know why, but it does work better. My mommy taught me that.
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Old 02-22-2012, 10:06 AM   #40
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One of the things I have noticed (of late) is some warnings about contact of the white and yolks of eggs with the outside shell. The warnings are for using raw or lightly cooked eggs (mayo, hollandaise, etc) and not when you are fully cooking the egg.

I also understand people are more and more paranoid all the time. I mean really, how am I supposed to crack the egg without running any risk of "contamination" of the white?
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