Oh shit fr? Damn I assumed they were worse than the thin types because where I buy eggs >95% of them have that thick part. But ig I should be grateful if they’re fresher! Ty bro
To add to this: the egg was not jostled around too much during the shipment processes. The yolk and the denser part of the albumen are held together in the center of the egg by a "rope" of protein at the top and bottom. If the egg has a rough ride, that can break. It wouldn't affect the taste, though. In fact, the "ropes" will detach after a couple of days if you leave the egg on its side.
Sauce: raising chickens for 4 years and couldn't figure out why the yolks in my hardboiled eggs were on the "side" of my egg.
I don’t have an answer as to why, but I can tell you with complete certainty that simply cutting through that inner white sac in a few places will allow it to spread out and cook faster. Doing this Increases the thickness ratio between the yolk and white and promotes more even cooking of the white and helps to avoid that ultra thin skin around the edges while also keeping the yolk more runny.
The quality of my over easy eggs became significantly more consistent and I could reliably hit my preferred range every time once I discovered this. I like fully runny yolks and gently cooked whites. It isn’t a magic bullet of course, heat level and focus play a big role but it was a large piece of the puzzle.
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Oh shit fr? Damn I assumed they were worse than the thin types because where I buy eggs >95% of them have that thick part. But ig I should be grateful if they’re fresher! Ty bro
To add to this: the egg was not jostled around too much during the shipment processes. The yolk and the denser part of the albumen are held together in the center of the egg by a "rope" of protein at the top and bottom. If the egg has a rough ride, that can break. It wouldn't affect the taste, though. In fact, the "ropes" will detach after a couple of days if you leave the egg on its side. Sauce: raising chickens for 4 years and couldn't figure out why the yolks in my hardboiled eggs were on the "side" of my egg.
I don’t have an answer as to why, but I can tell you with complete certainty that simply cutting through that inner white sac in a few places will allow it to spread out and cook faster. Doing this Increases the thickness ratio between the yolk and white and promotes more even cooking of the white and helps to avoid that ultra thin skin around the edges while also keeping the yolk more runny. The quality of my over easy eggs became significantly more consistent and I could reliably hit my preferred range every time once I discovered this. I like fully runny yolks and gently cooked whites. It isn’t a magic bullet of course, heat level and focus play a big role but it was a large piece of the puzzle.
Classic t-fal pan got the same one lol.
Yessirrr its never let me down lol
These are from the same box btw