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Flipping eggs

post #1 of 14
Thread Starter 

Thought I'd make a quick fun video.  :)  I know many people are a bit shy on flipping eggs but it can be done.  Start with a piece of toast.  Once you're perfect with the toast then try your eggs.  As long as they don't land on the floor they are still edible.  IMPORTANT!  PROTECT YOUR ARM WITH A TOWEL!

 

 

post #2 of 14

Did the one break or was that just butter flying? 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 14
Thread Starter 

Butter.   If you know me I love cooking with butter.  Lots of it.

post #4 of 14
Thread Starter 

Actually it was a yolk.  Eggs not too fresh but you get the point still.  I'll make another video tomorrow.

post #5 of 14
Fun! I wouldn't do it with an egg because nothing makes me more angry than busting a yolk when Ive got fresh bread waiting for those eggs. I have one trusted spatula for that and I practice my flipping on other stuff.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 14

That was fun to see! A risky trick indeed.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 14

I keep thinking of making a video like this of me flipping an omelet. But it only works when I am NOT thinking about what I am doing. If I worry about the flip at all it fails. Recording it would likely guarantee a failure.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 14

I too have been told the old "start with bread" training method. Problem is, I could flip bread perfect all day,

while eggs, not so much. I therefore came to see little similarity in flipping bread to eggs....or dry rice for that

matter. Nothing flips/handles like wet eggs, they're just in a class by themselves. I used to save aside a

broken (2) eggs, still in the pan, and practice flipping it at odd moments throughout the next hour or so,

then dump it when it got manky. (or if a clipboarder showed up. :eek:

 

 

Quote:

Originally Posted by teamfat View Post
 

I keep thinking of making a video like this of me flipping an omelet. But it only works when I am NOT thinking about what I am doing. If I worry about the flip at all it fails. Recording it would likely guarantee a failure.

 

mjb.

You have humbly stated a MAJOR fact that no one thinks about--that flipping eggs has to be one of the most

ingrained motor skills, transferred to subconscious motor function. So the very minute you THINK about it, like

you said such times as "damn I'm swamped, if I break THIS one I'm screwed".....that's when you fark it up. Nice

and relaxed, perfect over easy every time--so long as you know how in the first place. 

One place I worked, my manager didn't know line cooking from doing her nails, one time she walks in the

kitchen pulling on gloves, snapping em along her fingers to the sway of her (ample) hips like a real

wannabe-pro, all set to "help-out" with the rush. Of course she took the egg station.... put a couple in a pan,

cooked em to medium, went to flip em......they went up about 16 inches in the air, came back down about 4

inches ahead of her patiently waiting pan, and literally disappeared down into the insides of the range burner.

For all I know, they're still there to this very day! :p 

post #9 of 14

What I really hated was cooking eggs on a flat top grill.

It's 100 degrees plus plus,on the line and I've got a full house out there demanding their over easy eggs.

I've got 6 flats of eggs next to the grill and I'm flying. 

 

Trouble was....egg yolks break....it just happens. But on the flat top, I think it is even more frustrating.

post #10 of 14
Thread Starter 

And nowadays with the price of eggs at a quarter each you really don't want to screw it up.

post #11 of 14
Quote:
Originally Posted by Chefross View Post
 

What I really hated was cooking eggs on a flat top grill.

It's 100 degrees plus plus,on the line and I've got a full house out there demanding their over easy eggs.

I've got 6 flats of eggs next to the grill and I'm flying. 

 

Trouble was....egg yolks break....it just happens. But on the flat top, I think it is even more frustrating.

Then again at least on the flattie the mess is quicker to clean up--spatch or scraper swipe and its gone. 

Downside is they're harder to flip--even with a spatula in a saute pan you can to the pan to help a bit. 

Also ties up a lot of flat space.:(

post #12 of 14
Quote:
Originally Posted by Meezenplaz View Post
 

Then again at least on the flattie the mess is quicker to clean up--spatch or scraper swipe and its gone. 

Downside is they're harder to flip--even with a spatula in a saute pan you can to the pan to help a bit. 

Also ties up a lot of flat space.:(

True dat, but at the end of the shift I had to open the grill drip tray and count the eggs that trashed.

You know.....that little thing called food cost?

post #13 of 14

Point conceded. Counting all those dead egg bodies would be depressing, from a waste standpoint. 

I actually hate them, they're so damned finicky once they're out of that shell. But we always just reconciled 

the eggs that went out the pass with number of eggs that went into oblivion, and if the number was normal, 

considered it waste. But with the cost of eggs these days, probably even more important to get an accurate

reckoning. Even egg theft may go on the upswing as the cost increases. "Hey stop right there.... that bulge 

in your chef jacket---that's not one of my eggs is it??" :mad:

post #14 of 14
Flipping eggs is like cracking eggs one-handed... It takes practice and eggs are going to die in the process.
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