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Comment by Pat on January 20, 2014 at 12:58pm

Sorry if the "wrecking ball" comment was over the top. If you do it gently enough, you should be able to leave the membrane, which holds the egg in place, in tact. The only time I use the edge of the pan method is with farm fresh eggs.  Used to have chickens and get fresh eggs. Part of their diet was ground oyster shell, which made the egg shells so darned hard, I though I needed a ball peen hammer to open them. But darn, they were good! Yolks were not yellow.  They were deep orange.

Comment by Idaho Spud on January 20, 2014 at 12:47pm

OK Pat, I'll try that method without thinking it's a wrecking ball : )

Comment by Pat on January 20, 2014 at 12:31pm

Spud, I use the flat surface method, myself. The trick is, don't bring the egg down on the counter top like it's a wrecking ball working over time in Detriot. Gently give it a few taps till you're getting a horizontal crack. Then, pull it apart over the bowl or cooking vessel. Or, if you're concerned about a mess, do it on a cutting board. It's going to get washed anyway.

Comment by Idaho Spud on January 20, 2014 at 12:02pm

Water bottle method of separating an egg yolk looks great.  I'm going to try it.

That reminds me, do any of you know how to open an egg without getting egg on the edge of the bowl or pan, and without getting shell pieces in the egg?

My mom always cracked them on the edge of the frypan, but that put shell pieces in the egg sometimes.  I hate crunching into a piece of shell when I'm eating, so I don't use that method.  I also don't use it because it gets egg on the side of the pan or bowl.

A couple of years ago, I saw someone crack them on a flat counter to keep from getting shell in the egg, but that makes a mess on the counter.

After trying both those methods, I've gone back to using the sharp edge of the knife to cut into the shell over the pan.  I bring the knife down rapidly enough to go about a third of the way into the shell, then open it with my fingers.  That method does not put shells into the egg, but it gets some egg on my fingers and knife.  

I know I'm picky, but I'm still looking for a perfect way to open the little darlings.

Comment by sk8eycat on January 19, 2014 at 11:59pm

Here's a clever technique for separating eggs...I just use my (very clean) hands...

Cool way to separate an egg yolk!
Comment by Idaho Spud on January 15, 2014 at 4:56pm

It's been a long time since I've had smoked cheese.  Now I'm hungry for some.   Don't know if I've had cheddar.

Comment by Idaho Spud on January 15, 2014 at 1:22pm

What nice friends and chefs you have Joan.

Comment by The Flying Atheist on January 15, 2014 at 12:42pm

Wow!  What a wonderful sounding meal, Joan. 

Comment by Joan Denoo on January 15, 2014 at 12:38pm

Had lunch with my dear friends, Ed and Patty, at Gordy's Sichuan Cafe yesterday, a mom and pop operation. Had 

SHA CHA 'SAN XIAN' green beans with a spicy smoky chinese sauce based on shrimp and fish and 

HOT BEAN VEGETABLE FRIED NOODLES, choi, cabbage, carrots & spring onions, stir fried with hot bean sauce and garlic over steamed soft noodles.

Very hot and absolutely delicious. Ed is recovering from prostrate cancer so we celebrate life and living. Patty offers the best support any human could possibly do; she rates right up there with my daughter Laura and her family. 

This is the place I came after each chemo because it was the only food I could hold inside my body. The chefs toned down the heat for me and gave my life some really special experiences. 

Comment by The Flying Atheist on January 15, 2014 at 11:08am

I had grilled cheese for lunch yesterday.  Wish I had some asparagus in the house.  That sounds good. 


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