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Eggs

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chamois | 00:37 Mon 14th May 2012 | Food & Drink
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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.

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i dance round the kitchen jiggling my eggs, crack into a pan all ready for scrambling
that is not an image for a Monday morning either
nooo - bizarre fertility ritual ahoy :+)
Ovary strange !.
The egg compartments in fridges are for storing hard-boiled eggs.
And the cheap eggs and the watery thing,Mike
What's that about?
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.
Bloody hell an eggspert......
I will conduct some experiments and publish my findings at a later date.
:o)

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