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Getting eggshell pieces out of eggs

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  • Getting eggshell pieces out of eggs

    No doubt that at some point when cracking eggs, some fragments of eggshells get into the mixture and they're a pain to get out. By accident one day I found that if you run your fingers under ice cold water for a few seconds then immediately go after the eggshell it seems to cut through the egg white like a knife and I can pin the shell to the bowl and drag it up and out.

    Justa small tip that may help.
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    "TRAIN WITH A PURPOSE"

  • #2
    Good to know. Not sure if I will remember it, but still, thanks.
    People too weak to follow their own dreams will always try to discourage others.

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    • #3
      I learned to do it by using the egg shell to pull the chip out. It's like it attracts it or something.

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      • #4
        I heard that cracking eggs on a flat surface instead of the lip of whatever the eggs are going into helps to prevent shell pieces from getting into the eggs. I don't think I've gotten any shell in with the eggs since I've started doing that.
        http://www.facebook.com/daemonized

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        • #5
          If you slowly pour the eggs from the container you've cracked them in into another container the egg shell will usually stay behind.

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          • #6
            Good tips. I have a kinda off-topic, but sorta related question: Any tips on keeping the yolks from breaking (as a result of cracking the shell and during cooking)? It doesn't happen too often, but it does every now and then and it annoys me as I almost always eat my eggs overeasy.

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            • #7
              Originally posted by Diana Renata View Post
              I learned to do it by using the egg shell to pull the chip out. It's like it attracts it or something.
              I do this too, works like a charm
              I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

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              • #8
                Originally posted by Daemonized View Post
                I heard that cracking eggs on a flat surface instead of the lip of whatever the eggs are going into helps to prevent shell pieces from getting into the eggs. I don't think I've gotten any shell in with the eggs since I've started doing that.
                Yup, flat surfaces are always best. Sometimes it still happens though, but very rarely.

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                • #9
                  Originally posted by yodiewan View Post
                  Any tips on keeping the yolks from breaking (as a result of cracking the shell and during cooking)? It doesn't happen too often, but it does every now and then and it annoys me as I almost always eat my eggs overeasy.
                  lightly cracking the egg (on a flat surface might help) and just drop it into a hot pan from a few inches up...at least i have the most luck with that. you could try dropping it slowly, but i think it has more to do with moving smoothly rather than slowly.
                  http://www.marksdailyapple.com/forum/thread60178.html

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                  • #10
                    I always crack eggs with a knife. Sharp tap and you get a really clean break which cracks open without shell fragments.
                    Paul
                    http://www.pjgh.co.uk
                    http://www.livingintheiceage.co.uk

                    "... needs more fish!"

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                    • #11
                      Eat the fragments, they have calcium.

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                      • #12
                        But . . . but . . . the shells are the best part! Nice and crunchy!

                        Joking. I suspect our paleo ancestors did just pop the whole eggs in their mouths. A source of calcium. Personally, I'll go with some neolithic yogurt or cheese.
                        Ancestral Health Info

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                        Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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                        • #13
                          When we went to a Japanese Steakhouse, the chef cracked his eggs by spinning them on the griddle and smacking them sharply with the flat of his spatula, then used his long fork to lift the shell off. I've done it at home and it works (minus the spinning). ;-)
                          42 yo female; 5'8"
                          Oct 2009: 205 lbs
                          Dec 2010: 167 lbs
                          Current weight: 158 lbs (first time under 160 in 17 years!!!)
                          Goal weight: 145 lbs

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