Eggs

[chamois]

I understand the arguments for and against keeping eggs in the fridge or at room temperature. However, most of the time I now keep my eggs in the kitchen.

I've noticed lately that I'm having difficulty cracking eggs in a frying pan. Instead of a nicely rounded yolk dropping into the oil, the yolk seems to flatten and spread out in all directions making a very unappetising egg.

Could this be due to the fact that my eggs are kept at room temperature? Yesterday, I cracked eight eggs in the frying pan before I got a "normal" looking yolk. This caused me some frustration as I was cooking for guests rather than myself

Thank you.

[mccfluff]

i dance round the kitchen jiggling my eggs, crack into a pan all ready for scrambling

[rowanwitch]

that is not an image for a Monday morning either

[sunny-dave]

nooo - bizarre fertility ritual ahoy :+)

[tonyav]

Ovary strange !.

[mike11111]

The egg compartments in fridges are for storing hard-boiled eggs.

[Mick-Talbot]

And the cheap eggs and the watery thing,Mike
What's that about?

[mike11111]

The proportion of water in larger size eggs is greater than that in smaller ones. If you like a soft-boiled egg you will notice that with a medium egg the white is firm whilst the yolk is runny. With a large egg, if it is boiled long enough to make the white firm the yolk becomes hard.

[Mick-Talbot]

Bloody hell an eggspert......

[Mick-Talbot]

I will conduct some experiments and publish my findings at a later date.

[mazie]

:o)