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Old 01-25-2007, 09:01 PM   #1
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egg help!

This might be a really silly question, but I can't figure out how to crack eggs without getting little pieces of shell into my food? anyone have any egg cracking tips? Could it just be the type of eggs I am using? I could swear it's not this bad when I use the brown eggs.. I am sick of picking out egg shells!

TIA

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Old 01-25-2007, 09:08 PM   #2
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Re: egg help!

hit the middle of the egg against the side of the stovetop or a bowl and then spread the peices in half and let the egg come out, the shells stay together
i never tried brown eggs, do they taste the same?
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Old 01-25-2007, 09:21 PM   #3
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Re: egg help!

Ya know, it could actually be because they're bleached. I use the brown (unbleached) and I've never had a problem. Maybe the bleach weakens the shell and makes it more shatter-prone? But I don't really know... I guess I'm not much help.
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Old 01-25-2007, 09:22 PM   #4
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Re: egg help!

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i never tried brown eggs, do they taste the same?
They're the same thing only the brown eggs are natural and the white ones are bleached. When a chicken lays an egg, its always brown. Most companies bleach them though, something about people think it looks cleaner or something, I don't know.
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Old 01-25-2007, 09:25 PM   #5
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Re: egg help!

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They're the same thing only the brown eggs are natural and the white ones are bleached. When a chicken lays an egg, its always brown. Most companies bleach them though, something about people think it looks cleaner or something, I don't know.
Then why are the brown ones more expensive?
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Old 01-25-2007, 09:26 PM   #6
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Re: egg help!

ive seen eggs form chickens my friends were raising and they werent brown..lol
i havent seen brown eggs ever until i went to a swap meet, i was shocked sinc ei never seen one before..lol
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Old 01-25-2007, 09:36 PM   #7
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Re: egg help!

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Originally Posted by urchin_grey View Post
Ya know, it could actually be because they're bleached. I use the brown (unbleached) and I've never had a problem. Maybe the bleach weakens the shell and makes it more shatter-prone? But I don't really know... I guess I'm not much help.
that was what I was thinking, lol.
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Old 01-25-2007, 09:54 PM   #8
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Re: egg help!

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Originally Posted by urchin_grey View Post
Ya know, it could actually be because they're bleached. I use the brown (unbleached) and I've never had a problem. Maybe the bleach weakens the shell and makes it more shatter-prone? But I don't really know... I guess I'm not much help.
are you serious! I am PMPL...sorry but that's too funny.

They don't Bleach them silly...eggs come in all sorts of colors and sizes and shapes based on the breed of the chicken. White eggs are farmed that way, the shell IS harder because of all the things they feed teh chickens to make the shell harder and more durable, less breaks means more money to the farmer. Brown eggs are USUALLY but (not always) family farm raised, not in the big industrial chicken farms. Therefore the egg is in it's more natural delicate state. but you can get WHITE eggs from those too, it's just the breed of chicken.

as for cracking them, Alton Brown says cracking it on a flat surface helps becuase you aren't forcing the cracked pieces into the egg, just pull the egg apart after you crack it on the surface. HTH
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Old 01-25-2007, 09:59 PM   #9
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Re: egg help!

oh yeah fyi: there is a small variety of chicken called banny chickens (I think it's spelled right) and they lay these cute tiny little eggs, and they are sometimes brown or green, usually greenish though. they are so cute.

here is some info to edumacate you gals on eggs... LOL
http://www.hormel.com/templates/know...temid=2&id=187
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Old 01-25-2007, 11:51 PM   #10
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Re: egg help!

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Originally Posted by e_mom_e View Post
oh yeah fyi: there is a small variety of chicken called banny chickens (I think it's spelled right) and they lay these cute tiny little eggs, and they are sometimes brown or green, usually greenish though. they are so cute.

here is some info to edumacate you gals on eggs... LOL
http://www.hormel.com/templates/know...temid=2&id=187
green eggs, hahaha! That is awesome!

I'm reading the link right now.
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