Scrambled eggs...

[RodKirby]

Some trivia for you:

1. For breakfast (every day), I have a single poached egg, tomato juice and toast. The egg is poached in a neat machine designed for the purpose.

2. LOML (Carole - sweetness & light), is going interstate on June 10 for 5 days on one of her "Quilting trips".

3. She said to me last night "while I'm away, how are you going to crack an egg?"

4. Not being a Chef, and only having 1-1/2 thumbs - I'm in TROUBLE.

I have a few days to practice the "one-handed" deal I've watched Chefs use many times -OR- settle for a 'one egg scrambled' breakfast

[LCHIEN]

i don't really think about it when i do it but i'm pretty sure i dump an egg out using just one hand. Cradle the egg in the hand, crack it on a sharp edge and use the fingers at both ends of the hand to split the egg open and dump its contents into whatever.

P.S. well I don't guess i need so much a sharp edge, I usually use the edge of a bowl I'm putting the egg in and my bowls have lips so they're not all that sharp. But the you-tube video lined somewhere down a few posts is exactly it, I guess it would work with a flat surface and be chef-approved.

[thestinker]

Could you crack it all the way around one end with the 1/2 thumb hand using something like a butter knife or spoon, and the whole thumb hand holding the egg. Then pop the "top" off the egg and dump / scrape out the contents with the cracking implement?

Riley

[RodKirby]

i don't really think about it when i do it but i'm pretty sure i dump an egg out using just one hand. Cradle the egg in the hand, crack it on a sharp edge and use the fingers at both ends of the hand to split the egg open and dump its contents into whatever.

Exactly what I have to practice. I've always used two hands (thumbs). I want the yolk intact.

[pelligrini]

I do it exactly as Loring described. It's pretty easy. I did a little practice at it with my first job at Mcdonalds. I'd crack about 300 a day when I opened.

[scmhogg]

Cradle the egg in the hand, crack it on a sharp edge and use the fingers at both ends of the hand to split the egg open and dump its contents into whatever.

I hate to disagree with an engineer, but. . . Many chefs recommend striking the middle of the egg on an hard flat surface.

1. It tends to split the egg around its largest diameter. Which is great if you are using the one hand method Loring described. Or if you want to separate the yolks and the whites.

2. A sharp edge tends to force a bit of the shell into the egg. This risks contamination as the outside of the shell has much more bacteria than the inside. Plus a greater risk of nasty bits of shell in you lovely poached egg.

Rod, the one hand method is really easy. Give it a good sharp rap and lift the two ends upward with your thumb and little finger. Don't squeeze the whole egg too hard.

Steve

[RodKirby]

I hate to disagree with an engineer, but. . . Many chefs recommend striking the middle of the egg on an hard flat surface.

1. It tends to split the egg around its largest diameter. Which is great if you are using the one hand method Loring described. Or if you want to separate the yolks and the whites.

2. A sharp edge tends to force a bit of the shell into the egg. This risks contamination as the outside of the shell has much more bacteria than the inside. Plus a greater risk of nasty bits of shell in you lovely poached egg.

Rod, the one hand method is really easy. Give it a good sharp rap and lift the two ends upward with your thumb and little finger. Don't squeeze the whole egg too hard.

Steve

Thank you Steve (& Loring) - I'll let you know how I go...

[LinuxRandal]

I hate to disagree with an engineer, but. . . Many chefs recommend striking the middle of the egg on an hard flat surface.

1. It tends to split the egg around its largest diameter. Which is great if you are using the one hand method Loring described. Or if you want to separate the yolks and the whites.

2. A sharp edge tends to force a bit of the shell into the egg. This risks contamination as the outside of the shell has much more bacteria than the inside. Plus a greater risk of nasty bits of shell in you lovely poached egg.

Rod, the one hand method is really easy. Give it a good sharp rap and lift the two ends upward with your thumb and little finger. Don't squeeze the whole egg too hard.

Steve

A flat surface will work fine, with larger eggs. Smaller eggs, and your smash your fingers into the counter. Of course restaraunts, tend to use larger eggs, in general.

Cradling the egg isn't too difficult, just don't have a wet hand.
A small hammer, back of a screwdriver, handle of a kitchen utensil (this could be flat), etc. could make an impact point, while cradling the egg.

Now, onto the ridiculous, use a pipe cutter.

[scmhogg]

Rod,

Check this out.

http://www.youtube.com/watch?v=ufUfC0ycBLI&NR=1

Steve

[BerniePA]

Or, Rod, since I believe your left hand is now your good one, you can watch this video for lefties.....

http://www.youtube.com/watch?v=-at3F0GUNrQ&NR=1



Sorry, but I can do it right handed, if I had to do it lefty, this would probably be the result!!!!!

PS. Glad to see you are recovering well.

[Uncle Cracker]

If push comes to shove, just let her break a half dozen eggs into a bowl for you before she leaves. Tight lid on the bowl, and back into the fridge. No worries.

Suggestion #2: Go out for breakfast...

[RodKirby]

It's amazing...

...the wealth of information BT3ers come up with.

I definitely couldn't live without you guys

[bruce hylton]

Buy a box of egg replacer and forget the hassle or go to the local coffee shop for a change.

[LarryG]

Wait a minute. You say she's not leaving until June 10? That's almost two weeks. Surely that's plenty of time for you to duck out to the shed and build an egg-cracking jig ...???

Seriously, I'm no great shakes in the kitchen, either; but as the other guys have said, cracking eggs one-handed is not difficult at all.

But even more seriously, I rather like the suggestions to go out, for a change.

[JSUPreston]

I'm from north Alabama. We eat our eggs two ways, fried and scrambled. What is this "poached" that you speak of? Where I come from, a "poacher" is liable to get shot, since he's leaving the rest of us with fewer deer for huntin' season.