Home Cooking 12


breaking eggs | Oct 2, 2005 07:32 AM

ok, so how do you do this correctly?

my sunday treat is to make myself fried eggs. these are the very best eggs i've had in a long, long time - flown here to london from italy - and man do they taste. accompanying my eggs are three rashers of unsmoked short back bacon (lidgates in holland park), a thick slice of wholemeal bread with italian butter (fromagerie), washed down with macchiatos (monmouth coffee).

but this sublime religious experience is sometimes marred because occasionally (say 20% of the time) i dont break the eggs well: inevitably, i splatter the yolk coming out of the shell instead of keeping it round. whats happening is that my break isn't clean, so that the yolk breaks up passing over a shard of eggshell. at least thats my theory. what am i doing wrong? is it possible to achieve that superb insouciance with which short order cooks in diners all over manhattan nonchalantly break eggs?


Want to stay up to date with this post?

Recommended From Chowhound