How to Buy, Crack, and Cook Eggs | What's Eating Dan

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Have you ever wondered if egg color or source makes a difference in taste? And what about pasteurization? Dan helps you decode egg carton labels and shows you how to cook the perfect eggs.
Get our Perfect Scrambled Eggs recipe: bit.ly/3Vtbuvx
Get our Çılbır (Turkish Poached Eggs with Yogurt and Spiced Butter) recipe: bit.ly/3I81Hbx
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Watch our Egg Yolks Episode: bit.ly/3WJssXE
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Опубликовано:

29 дек 2022

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Комментарии : 585

@johnnygraz4712 11 месяцев назад

That comma between "Buy" and "Crack" is doing essential work.

@Sirus394 Год назад

The title of this video is much funnier without the first comma. 😊 I love all your videos Dan. Keep 'um coming. Thanks!

@hildigunnurr 7 месяцев назад

haha that's how I read it before doing a double take!

@3weight 6 месяцев назад

Came here to make this comment

@paullukis3315 5 месяцев назад

Reported Video: Still don't know how to buy Crack.

@EM2theBee 5 месяцев назад

I thought the same thing and was like, finally! Something useful on RU-vid for someone like me. 😂

@toddwynia7491 4 месяца назад

😂😂😂

@jackbennett4575 Год назад

I’m really looking forward to the lesson on how to lay eggs. You crack me up! ❤

@charlenemack7040 Год назад

😂😂😂

@gjg3783 Год назад

I juggle eggs until I miss and one ends up on the floor/counter/stove. 100% success rate of cracking and obliterating the membrane. The worse you are a juggling, the faster the egg cracking goes.

@IntriguedLioness Год назад

LOL! I once had my right arm in a sling after an injury and I achieved the same score!

@laurachacon8700 Год назад

😂😂

@davidhalldurham Год назад

We love Dan around our household. He's funny and we always learn a lot. I cook scrambled eggs the way I learned many, many years ago in France: a little added cream, some salt, low heat, and slowly scrape, scrape, scrape till they're a minute from being done.

@KenPurcell Год назад

Dan doesn't even mention egg carton date codes: This three-digit code indicates the date of packaging, starting with January 1 as 001 and ending with December 31 as 365. These numbers represent the consecutive days of the year. For example an egg carton with a packaging date of 032, means the eggs were packed on February 1st.

@patricialeonard9622 Год назад

Yes, that is the Julian Calender. I always look at it too see how old the eggs are. They are usually packed the same day or within 24 hours of being laid. The sell by date is usually about 30 days from that date. He was partly correct about the “grade”. It doesn’t mean it’s the freshest, it’s grading the thick white area. An egg laid on day 1 can still have a thin white and would not be considered AA. And eggs that had thick whites at the time they were laid which were labeled AA could degrade with age if not purchased shortly after being packed. They are still good but if you want the freshest eggs for poaching, it’s best to check the Julian date. There are Phone apps with the Julian calender.

@TallEnglishman Год назад

@@patricialeonard9622 instead of an app, at the store you can ask Google/Siri, "What is the nth day of the year?"

@good-questions Год назад

Hell yeah Ken!

@mjremy2605 Год назад

Excellent tip, thank you!

@jefftitterington7600 11 месяцев назад

A simple way is to consider where you buy them. In descending order: directly from a farm, farmers market, city grocery store, small town grocery store, remote location stores (typically in the north of North America). The last are definitely not fresh but still quite edible in my experience. The whites are all runny and the yolks are pale. This might bother you - or not.

@Scott-tq7ko Год назад

If you need to separate more than a few eggs and the whites are going to be whipped, use three bowls. Separate the whites into a small bowl and when you've done one or two eggs, pour the whites into the bowl you're going to whip them in and start over. That way, if you accidentally get some yolk into the whites, you don't contaminate six or whatever whites with it.

@pageandpetals Год назад

That's exactly how I make my scrambled eggs (though I didn't know about the benefit of using extra yolks-good tip for when I have extras after using egg whites for baking)! I know the custardy French kind are all the rage, but I like being able to corral those big curds onto a slice of buttered toast and shove it into my mouth without worrying about them dripping all over the place.

@wolfetom10 Год назад

Thank you, Dan, for acknowledging the role of preference in determining the "ideal" method for cooking scrambled eggs. A lot of cooking pros seem to have a preference for very wet, soft eggs. Not my preference. I like them firmer, but still soft and moist (not wet). Cooking rapidly at high heat with fast stirring, and removing from heat when half done and ending gently is the foolproof way to cook eggs to my preference. Your mileage may vary. Go ahead with your mushy, soft globs of slimey gooey eggs, if that's what you like.

@brenda5511 Год назад

“Let’s learn this stuff”! Thanks, Dan (please don’t cry).

@FunAtDisney Год назад

I recall many years ago I worked at a restaurant that was lunch and dinner only but occasionally would do a breakfast for the Elks Club, etc. The way they made dozens of “scrambled” eggs was in a large stock pot with butter and milk and salt and just stirred them around until they formed curds. I thought that was strange until I tasted them. Wonderfully tender and rich!

@lisbethbird8268 Год назад

I have similar experience...One boss required me to sieve the beaten eggs. Even though I cracked carefully, it might have been 8 dozen (that's a lot to crack), and the sieve caught tiny shell bits that were invisible. He was right.

@chrisclean Год назад

ATK, It's 9:00 AM! I wasn't ready to see Dan cry.

@chrishellemaitland5775 Год назад

The best eggs are fresh from your own backyard chickens that are allowed to free range, get plenty of kitchen scraps, are fed a home blend of feed with scratch grains and come running when you call them each by name. You get the biggest eggs with bright orange color yolks and firm whites! The eggs are so bi that the jumbo size cartons won't close!

@IntriguedLioness Год назад

This was a very useful video. I grew up on a very isolated sustainable branch and didn't even see eggs in a carton until I went away to boarding school and on a trip where the nuns took a couple of on an errand to an egg farm I saw how indoor chickens are kept and I was astounded. Our chickens and guinea hens ran around free range and I even had my favorite. She consistently laid double yolk eggs! I've been told that is not usual but that's why she became my favorite!

@jeff__w Год назад

“We’ve all been there, standing the dairy aisle of the supermarket, your stomach in knots, your knees weak, your head aching, your hands trembling, tears running down your face, as you try to pick out a carton of eggs.” And I thought I was the only one! 😢

@chrisandersen5635 Год назад

You forgot Fertile eggs. They may or may not be fertilized. It simply means there is a rooster in or around the hen house/pasture who may or may not be feeling frisky that day/week. I love eggs. So versatile. So easy. Usually I crack them on a flat surface, but sometimes I crack them on the edge of a bowl or sometimes on the edge of the pan depending on circumstances.

@valliarlette6596 Год назад

Thank you Dan! I'm always happy when things I know are confirmed, and things i didn't know are revealed. I crack my eggs on a flat surface, and I have my students do that too, because cracking on another egg would quickly lead to competitions in the classroom that would derail whatever else was in the lesson plan :)

@IntriguedLioness Год назад

I've lived all over the world and "how to store / crack/cook eggs" is a worldwide debate! I was 80% right with all that I had learned over a lifetime... but you can always learn a few tricks!

@paulsmith9341 Год назад

I miss my chickens. Not only for the beautiful eggs they were great company while doing chores around my acre. They knew I would be scaring up bugs, mice and scorpions while I weeded and kept the land tidy. They also helped me weed by eating the tender weed seedlings and seeds.

@mattfisher8568 Год назад

The scrambled looked bomb! I crack them on a flat surface as Jacques Pepin suggests…

@tinydancer7426 Год назад

Yes, flat surface all the way.

@withouta315 Год назад

Yes! I have always cracked my eggs head to head and you are the first pro that I have ever seen promote that method. And, I do always have a king of the carton contest.

@beckyhauge4217 Год назад

Planning to follow your explanation on egg purchases. It's always confusing to me. I plan on using your method on cracking 2 eggs together. Very appreciated the info. No others have ever mentioned any of these issues.

@vivianxtian Год назад

I crack eggs on the edge of the sink/countertop. The 90 degree edge gives clean crack without creating tiny shell fragments. A good middle ground between countertop and edge of bowl.

@nertho Год назад

Dan you're the more entertaining chef at ATK! Thanks for all the videos you do! I usually add 1 tsp of milk per egg when I make scrambled eggs. Is this common?

@flamephlegm Год назад

I love this series so much!

@shanebechler3372 Год назад

Have not tried the egg-on-egg tournament of champions approach but will as this is what I used to do with skittles as a child. Up until now it was the flat surface approach per Alton Brown’s recommendation for sanitary reasons

@gamerjunction5335 Год назад

I am fortunate that a lady who works with my wife has a small farm where they produce eggs. Chickens get to run around and be chickens. Eggs are big, the yolks are YELLOW and don't get me started on the flavor. OK, I will start, all kinds of yum. Custards made with these eggs are firmer and smoother, cakes have better structure and flavor, and just cooked in a pan as eggs or omelets, total yum. Highly recommend if you have access to a local small scale egg producer, get those eggs.

@gizmo7877 Год назад

There’s so much more to food than just buying it! Amazing! So much science behind all foods, who knew? Thanks for helping us understand how to better choose and cook all foods!

@o.9428 Год назад

No mention of the Julian Date printed on every egg carton? The three-digit number on the side of an egg carton references which day of the year that a particular egg was packed. So 003 means the eggs were packed on January 3rd.

@irishis3 Год назад

I didn't know it was called a Julian Date.

@readytogo3186 Год назад

Thanks!

@RandBWallace Год назад

I Crack eggs one handed on the bowl rim. But one cooking method you left out was coddled eggs! I LOVE coddled eggs even more than poached. So buttery and silky, and elegant in their pretty porcelain cups. Delicious!

@TesserId Год назад

What happens when you're down to one egg and you favor the egg on egg cracking method. Well, my Mother once got some marble eggs. Yeah, they were decorative. And, I would have totally used them for that, even though she might have said "O.K., now clean them." Totally worth it.

@elhamhughes8981 10 месяцев назад

Cracking the 2 eggs together is the best way. That’s how my family did it while I grew up. I’m Persian and I don’t know if it’s a Persian culture way or just my family’s. Thanks for always proving great content Dan.

@annsfrench 11 месяцев назад

Fun tip about cracking eggs! But…how do you crack the last egg??? Seems like there will always be one that can’t be cracked against another. 😊

@anthonyip7691 Год назад

Small tip I'd add for scrambled eggs: Cornstarch. Cornstarch helps gelatinize the mixture and retain moisture. Its a nice hack to create creamy, luscious scrambled eggs.

@maxcourval2045 Год назад

Yup, or even better, tapioca flour/starch, which has an extremely smooth texture

@engc4953 Год назад

That’s like adding sugar to healthy eggs.

@maxcourval2045 Год назад

@@engc4953 except it’s nothing like adding sugar to “healthy” eggs, whatever that means

@engc4953 Год назад

@@maxcourval2045 the body turns starches into sugar.

@AmyB1961 Год назад

@@engc4953 The body turns everything to sugars.

@PattiWinker Год назад

As usual, great information. I have for decades cracked my eggs using the egg-on-egg method. It’s fun (like Dan says) AND less messy. 👍

@TimRaine Год назад

I have been cracking my eggs with the egg-on-egg method all my life. With scrambled eggs, I add 1 Tbsp of mayo & 1 Tbsp of cream - whisk - add 2 eggs & whisk. Also, I fold the eggs. Thanks from Kamloops, BC Canada. 🇨🇦

@squeektheweek6949 Год назад

So happy to see Cilbur in the video, I discovered it years ago and it is simply amazing.

@charlenemack7040 Год назад

This is a helpful hint that my mother told me decades ago… If you’re using more than one egg, break it into a clear glass container, that is each eggs one at a time. In other words if you need six eggs don’t break them all in the same bowl because one egg could be spoiled and how do you dig that one out when they’re all broken in the same bowl?

@mattsnyder4754 Год назад

Have you ever, in your life, cracked a spoiled egg? At this point you’ve wasted more money in water and dish soap cleaning the extra bowl than you would have wasted by throwing away a half dozen eggs if one was spoiled every 10 years

@johnrielley7756 Год назад

In 45 years of cooking, I've never seen a spoiled egg.

@jlScoot Год назад

@@mattsnyder4754 Strangely, yes. I have tiny lil bowls that can be washed quickly specifically for dipping sauces, but I also use them for holding eggs separately if I need them ready to go in one at a time or as mentioned, to avoid the risk of spoiled eggs. We always have eggs in bulk and once every few months, the occasional spoiled egg or two does happen.

@crystalstanley4960 Год назад

@@johnrielley7756 Nor have I, however we were taught to do that in Home Economics, back in the 1960s. (Really!)

@floief Год назад

.....and, in my day, this was even recommended by our state extension agent's office. I have opened spoiled eggs....once you do, you never forget.

@lisalisa12345 Год назад

that first comma in the title is doing a LOT of work there! 😂😂😂

@barbaraflowers1599 9 месяцев назад

I needed this information thank you!

@anthonygardner400 Год назад

Love Dan so much!

@DutchAlaskagirl Год назад

I do the egg-on-egg cracking. This was loaded with great info!

@ninadunham3543 5 месяцев назад

I’m just going to say this, for Christmas this past year, there were Anson Mills grits with what were supposed to be poached eggs. I ended up with sous vide eggs, which are brilliant.

@mullill7122 Год назад

Dan, liked your explanation of the different classifications for eggs. I always look for organic and certified humane, only to find most packaged in plastic or styrofoam. Cardboard/paper packaging has now become another criteria for me.

@ajack6421 Год назад

Yes!!

@eugenesedita Год назад

Great job , Dan . Thanks

@l2etranger Год назад

Great video, simple yet efficient techniques to crack eggs. Thanks Dan.

@jaynevernubd5506 Год назад

I love your videos, Dan. Always so much information and great humor. I was hoping you were going to address egg size here. My mother always told me to bake with Extra Large eggs, but lately all I can find is Large and Jumbo.

@DJL2021 Год назад

Great video! Will be sharing with friends and family!

@SandraRohr-jp3uh Год назад

I grew up watching my mother use the egg-on-egg method, and I wouldn't do it any other way. 😄 But I also use her method of scrambling: cracking the egg right into the melted butter in the pan and stirring. This results in a white and gold dish. Lovely!

@sarajanehaven Год назад

Thanks for demystifying buying eggs and I’ve learned some new tricks as well!

@WriteSister Год назад

People complain about the cost of eggs especially organic but I think they are a bargain considering all you can do with them. When I don't know what to fix for myself eggs often hit the spot. Poached on toast are a favorite.

@cherylclark8844 Год назад

Egg on egg method was what I was taught. I’ve tried the other two, but find egg on egg is less messy and works great.

@canchero724 Год назад

Have you never had the double egg break causing a huge mess on the counter? It happened me the second time I tried it. Maybe I'm smashing too hard and it takes some skill to do this.

@JeffO- Год назад

How do you crack the final egg? (Seriously)

@proberts34 Год назад

Thanks for the video Dan. I'll try the egg-on-egg deathmatch technique for cracking them. I like the look of those scrambled eggs, so I'll add some half-and-half to my shopping list and give those a go. I already use the steamed-in-shell eggs recipe from ATK; it's magical! Whether I'm doing 2 or 12, they always come out perfectly. Have a great New Year.

@clairressagoad2789 Год назад

I’m sure I’m in the minority when it comes to loving overcooked and pulverized scrambles…I like mine firm with a crust, not soft, wet and squishy…

@vicsheldon427 Год назад

Yes, dry, not shiny and slimy.

@christylaugen5226 Год назад

Same for me!!!🙋🏼‍♀️ NOT a fan OF egg Whites myself. I'd LOVE to be able TO buy just straight egg🥚YOLKS!🙌 CARTONS upon CARTONS OF JUST the egg whites!!👎 So, where'd ALL those YOLKS actually GO??🤨 Because I'D certainly buy them!!🙋🏼‍♀️🙌🤤🤤🤤 GOBS OF cholesterol or not!🤷🏼‍♀️ I don't care!!👎 I JUST want the egg YOLKS!!👍🙌🤤🤤🤤

@AmyB1961 Год назад

@@christylaugen5226 Egg yolks are the most nutritious part of eggs. They don't raise cholesterol. That's a bunch of hype. Turns out our bodies create more cholesterol when needed. That is, we need the stuff. It is not our enemy.

@garycraigart3579 Год назад

Dan, I love all the ways that you described but two of my favorites are soft boiled 3 minute eggs, and hard/soft boiled 8 minute steamed eggs. Steamed, shocked peeled and stored. an't wait to hear more about eggs!! Thank you!

@pmchamlee 8 месяцев назад

We raise "Red Star" hens in 'chicken arks' (we move the coops every day) - Spectacular eggs! Cracking method - - - drop the egg into a glass or china bowl from +/- 4" high: the egg won't shatter, but will release all contents with no tiny shell pieces . . . discard shell and repeat as needed. Cluck from East Texas 🤠

@louiserobinson6704 Год назад

Finally, I have found someone who likes scrambled eggs with large clumps and very tender! ❤ Thank you for the info about half and half. Being a FACS ( aka Home Economics) major, I thoroughly enjoy your science approach and I absolutely enjoy your humor. I am about to binge on more of your videos 👏👏👏👏 I have to add that lots of your science is above my pay grade but still awesome.

@OtherSarah2 6 месяцев назад

Don't let your pay grade set the bar too low: the more you learn, especially about science, the better your cooking will be!

@samiracle Год назад

Ever since you demonstrated the super egg on egg method, that’s how I do it now. Also, if you haven’t tried it before, eggs akoori, and boiled egg curry, are my all time favorite ways to eat eggs!

@coolnewpants Год назад

Lol, I'd describe Dan's sense of humor as "surrealist Dad jokes"

@silverreeds Год назад

Yes Dan I absolutely want to know how to lay eggs. I cannot seem to be able to do it without shedding my endometrial layer. It's a doozy

@ejgoldlust Год назад

He's obviously cheating, he doesn't even HAVE an endometrium I mean, probably

@mayonnaiseeee Год назад

cant wait to find out how to lay eggs :D thanks for the great video Dan!

@kw2470 Год назад

Ah, Mr. Dan you are a (brilliant) gem.

@teamjay2837 Год назад

Great video as always! I was surprised that Dan didn't mention the 3-digit Julian date code on the carton. I've found eggs fresher then others with earlier expiration dates using the Julian code.

@someguy4262 Год назад

Shell colour *does* matter in one way - brown eggs cost more. You should actively avoid buying them if there's an otherwise equivalent white egg option. They taste identical, and have the same nutritional value, but most brown-laying chickens cost more to rear because they eat more (source: my cousins who grew up on a chicken farm), so you get charged more at the till. Plus people *think* brown eggs are somehow better, so a premium can be charged. Where I live in Canada you can buy a dozen *extra-large* white eggs for less money than a dozen *large* brown eggs (of an equivalent type and quality). And if they cost the same where you are, then the producers are likely deliberately taking a hit to their bottom line so they can compete, and still using that extra feed for no good reason but uninformed people's expectations. Don't buy brown eggs if you don't have to.

@mattheww2596 Год назад

I was actually kind of surprised this didn't come up in the video! Good info!

@cathymorris8072 Год назад

Egg on egg is my preferred method. Who will be the king of the carton!!

@msusann Год назад

We have our own chickens and I can never go back to store bought eggs. The eggs taste so much better! Dan's right that chickens are NOT vegetarians. Our chickens are free range and I have seen them catch and eat toads several times. And the chicken that caught it is chased around the yard by all the other chickens. It's quite hilarious! We also give all our food scraps to our chickens. They will go for the meat or cheese first every time. They also love watermelon, apple cores, and corn cobs. They of course get their chicken feed and cracked corn but they really love the extra goodies.

@lisbethbird8268 Год назад

And bugs! I'm wanting chickens and guineas for tick control.

@keepthefaith813 Год назад

That’s so funny, thanks for sharing!

@lisbethbird8268 Год назад

@@keepthefaith813 ticks are freaking deadly around here! Lyme disease and all the other tick borne pathogens aren't trivial nor imaginary. Birds eating them before they can infect the blood of humans and other mammals is a viable strategy. Some years they are just out of control. I used to get c flocks of wild turkeys, but not for several years. I got an infected tick on the back of my neck at the hairline. They inject a numbing substance with the bite and then suck your blood while exchanging infected fluids of there own. I got toxic anaplasmosis. Not funny. Sort of like malaria with brain damage.

@carolyndaughton3373 Год назад

Whenever I crack an egg, I gently squeeze it in my hand first to make sure it is strong and doesn't have a fracture line that isn't visible. A healthy egg is strong and won't break when squeezing with a bit of firm pressure. As an added precaution when cracking multiple eggs for a recipe, I crack the egg in a separate bowl before adding to the other eggs. I once had a bloody egg and gagged. This method cuts down on the chance of getting a bad egg. I've also read that if you aren't sure if your eggs aren't expired, you can float the untracked egg in a cup of water. If it floats to the top, don't eat it. If it sinks, it's good.

@ricatiman 11 месяцев назад

I tried using your egg on egg method, and it worked fine. But, my years of experience tapping on a flat surface is still my favorite. After retiring, I worked at McDonalds before Covid, and showed off by cracking 2 fresh eggs simultaneously - one in each hand, then immediately simultaneously dropping the eggs into the clamshell cooker, where we cooked a dozen at a time. It's actually easier to open the shells and empty the egg contents when only using one hand, once you get the hang of it. One day on the grill at McDonalds and you can crack 100-300 eggs in a shift. So, really, anyone can learn to do it in a day. It's all in how you twist you fingers and thumb to split the shell cleanly.

@brianwilliams3146 Год назад

Great video! Funny and good information.

@jonathankuhn483 Год назад

Yes more egg episodes!

@loisroth-johnson3071 Год назад

I appreciate the way Dan combines good information with humor, even if the humor is a bit corny.

@msscamp100 4 месяца назад

How to lay eggs? 😂😂 I can't wait for that episode! As far as cracking, I used to use the edge of a bowl because that's the only way I knew how. Then I discovered cracking them on the counter, and have been doing it that way ever since. I will try your egg on egg method, though. Thank you!

@chrismorong931 Год назад

I crack the egg on the side of the bowl and never had to worry about any eggshell bits because I give it a few gentle taps. I never realized you were supposed to impale the egg!

@axion8788 Год назад

Great info. I find that there is 1 key factor that helps with cracking eggs and also improves all aspects of cooking them including scrambling, frying, poaching, whipping whites and for hard-boiled eggs, peeling. BRING THE EGGS TO ROOM TEMPERATURE FIRST!. A bowl of warm water will get this done in about 20 minutes if you are in a hurry.

@sophieg8522 Год назад

9:54 Best line of the year. Thanks, Dan, for making me smile and for teaching us :)

@dorothyharding5535 5 месяцев назад

This is so so interesting!! Thanks for all the interesting info. ♡D

@kathyanderson6379 Год назад

Egg on egg is my fave. I love how you scrape, not scramble

@jayceperlmutter4317 Год назад

Yes, will try the egg to egg technique! Would you use a correspondingly smaller skillet when preparing only 2 or 3 eggs? Instead of a 10", maybe a 6"? Wondering what the ideal ratio would be. Thanks for breaking down the terms on the egg cartons - very useful!

@penelopebutton9323 Год назад

Great informative video! I know the egg shell color shouldn’t matter but I seem to find more blood spots in brown eggs and I’m not sure why so I avoid them.

@madjohnshaft Год назад

Came to buy crack. Stayed for Dan's fascinating egg lore. Eggs are way better than crack. Life changed. Became well-regarded at - cooking eggs.

@selewachm Год назад

HEB grocery stores in Texas have plenty of AA eggs. Only ones I buy unless local. And thanks for the tip about egg shell color and shell color. I'm gobsmacked!. I will try your egg to egg. Usually I use the inside of the bowl.

@cathylanc2784 Год назад

So... I watched this video at 8 p.m. and took notes as you went along. The minute I finished this video, I started making scrambled eggs. It is super fun to crack eggs against each other! The eggs were so delicious that I almost didn't use ketchup! Now, I have to make cookies with the whites. And buy twice as many eggs.

@barbaracholak5204 Год назад

Happy New Year 2023 from California. 🥳 😋

@senior_ranger Год назад

At this point, the most important labeling requirement for me is price. A year ago I could get eggs for $1.50 to $2.00 dozen. Today they're edging into $7.00 dozen category. And the increase is vertical. I bought a flat of 30 two weeks ago for $11.00. Yesterday they were $13.00.

@MsAppassionata Год назад

The price of eggs has gotten really CRAZY! I don’t even understand why. I don’t know where you live. I still don’t pay as much as you though.

@kfra170 Год назад

@@MsAppassionata I have heard that the avian flu has gone around and many chickens needed to be destroyed, so the price of eggs has gone up.

@incredulousd9408 Год назад

4.50 a dozen at Aldi.

@MsAppassionata Год назад

@@kfra170 I really wonder if that’s even true. You do realize that they could be scamming us?

@lenabreijer1311 Год назад

@@MsAppassionata it is true. Farmers have had their flocks decimated. Wild birds are dying all over the place. The costs to replace the flocks will be passed on to the consumer.

@LilYeshua Год назад

If you ever were at a chicken farm with several chicken houses you'd appreciate the fact that chickens don't smell and taste what the chicken houses do. I like making scrambled eggs with mezzetta peperoncini juice. It gives the eggs a little bite

@pobrien864 Год назад

I crack eggs one handed by tapping on the counter. A habit that I picked up as a teenager working at a rest area restaurant on the highway that had bus loads of customers at a time on their way to ski slopes in the winter. We would crack eggs in clean 55 gallon cans so we would have enough to make scrambled eggs for the masses!

@paulakintigh3298 Год назад

Love ya Dan!

@KevinBullard Год назад

This guy just does not miss!

@mimidisher6375 Год назад

I’m now going to try cracking the egg to egg method!

@fssharp Год назад

Genius cracking egg on egg - worked a treat! One Question - what about the last egg? Crack it against another and put the unbroken one back? Worried a bit about micro-fractures in the "unbroken" egg. I just did the last one the old-fashioned way (hit it with a hammer :)

@ChickensAndGardening Год назад

We have a few backyard egg layers, so we always get the exact same eggs every morning: fresh, brown, varying sizes, and delicious. These are better than any store-bought eggs I have ever had. The chickens wander a fenced area of the yard all day, looking for bugs and green things to eat. They enjoy fresh water and clean feed, and sleep every night in an enclosed coop, safe from predators. We often give them kitchen scraps. We didn't even notice that egg prices doubled or tripled recently, because we haven't had to buy them in over a year. I recommend it to anyone who has a bit of yard space and is permitted in their town to keep chickens. It's what our great-grandparents used to do, in the U.S., in Europe, in Asia and South America -- they were onto something!

@joanwood9480 Год назад

The breed of chicken determines the color egg that is laid. Organic means that from the time of hatching the chicken is only fed organic feed which means they have to be completely restricted from any other type of feed which includes what would be natural for a chicken to eat. Free range and organic are mutually exclusive. Good friend has a chicken farm and has taught me a great deal.

@WhinnyL Год назад

I have a flock that is still on egg laying hiatus. They should pick back up in about 3 weeks when there is more daylight. I will try the egg on egg cracking. I have been a counter cracker. Of course fresh from my coop you can almost drop them the shells are so hard. :) Great video.

@davidchapa4455 Год назад

I never have done the egg on egg but will definitely try it.

@charlenemack7040 Год назад

🥚🥚

@jwillisbarrie Год назад

Thanks for adding captions for the Deaf - makes it easier to follow!

@joshsnyder4868 Год назад

This video's title is one forgotten comma away from being demonetized.

@orgoldreich8902 Год назад

Great video! This technique reminds me somewhat of the method for Cantonese scrambled eggs, which fully cooks the eggs but also adds cornstarch for texture. I wonder how these eggs eat on their own without another supporting structure such as bread.

@jeffgravel9042 Год назад

Edge of the bowl, but I'll be using the egg-on-egg method from now on. I enjoy your videos.

@SonOfRamenEgg Год назад

You tha man Dan!

@nancymccartney4658 Год назад

Dan is the man 👍

@rattank1527 Год назад

My favorite scrambled egg tip has been from J Kenji- adding a pinch of cornstarch. It's hydroscopic so keeps the moist silky egg texture even if you cook them till well done.