B & B broken egg breakfasts

[condor]

I've been on many a B & B break, and sometimes the full English breakfast comes with a broken egg. The apology from the owner/ cook is usually...sorry I broke your egg.
To my mind it's, well go back and get me a new one then...but this doesn't seem to be their mindset. The 10 or 20p they've saved just makes me feel far less of wanting to stay there again.
Anyone else feel like this?...or should I be more tolerant

[bonsai]

Utterly disgraceful, it is the eater's prerogative to break their own yolk.

[condor]

That's just what I thought

[anonymous-user]

They should always ask how you like your eggs! a broken yoke is a sure sign that they are cutting corners! never return to the b&b again! the nerve of these people! mmmm runny yokes!

[condor]

A couple of years ago I went to one just ouside of Woolacoombe, who proudly showed me his free range hens the previous evening...and I was the only guest at that time. Broken egg with the poor excuse - whilst I have so much time on my hands....perhaps I should start up a 'no broken egg' B and B type feedback sort of thing.

[Balmoral Green]

I've posted on this subject before. I am pretty OCD when it comes to fried eggs

I have a special pan, reserved just for my eggs, so the non stick surface is perfect. Just a drop of oil, gentle heat, break the egg into the pan. Gently cook, flip over easy so the yolk is still very runny but the white is set on both sides, then I trim the edges with the spatula so that it is a perfect square with the yolk in the centre, to fit on a slice of buttered toast with an equal margin on all four sides. If the yolk breaks, I bin it and start again. I can't stand those messy overcooked super crisped brown bubbled spitting messes that have been thrown into a dirty pan and dirty oil with all and sundry other frying objects.

So, who's doing my eggs for me at the gathering then?

[tamore]

Balmoral Green said:

I am pretty OCD when it comes to fried eggs

OCD? i think this is a bit beyond mere OCD!!

Edited by tamore on Tuesday 30th March 20:36

[condor]

Well you won't get it square, and it wont have the brown bits, but otherwise will be fine.

Alternatively, do it yourself

[Cotty]

Balmoral Green said:

I trim the edges with the spatula so that it is a perfect square with the yolk in the centre, to fit on a slice of buttered toast with an equal margin on all four sides.

Ever thought of getting round bread?

Actually your solution is to have it on a muffin or train chickens to produce square eggs

Edited by Cotty on Tuesday 30th March 22:06

[Simpo Two]

It tastes the same - and if they cook another one, you have to wait longer for your breakfast.

Fortune of war I'd say.

[grumbledoak]

At the prices a B&B is charging, I'd take 50:50, i.e. one good, one broken. As long as they aren't burnt to a crisp.

There are plenty of other cheap cheats they use that I do think are grounds to refuse. That strangely watery 'orange juice' that tastes of carrots is the worst, for me.

Edited by grumbledoak on Tuesday 30th March 23:16

[zakelwe]

Balmoral Green said:

I've posted on this subject before. I am pretty OCD when it comes to fried eggs

I have a special pan, reserved just for my eggs, so the non stick surface is perfect. Just a drop of oil, gentle heat, break the egg into the pan. Gently cook, flip over easy so the yolk is still very runny but the white is set on both sides, then I trim the edges with the spatula so that it is a perfect square with the yolk in the centre, to fit on a slice of buttered toast with an equal margin on all four sides. If the yolk breaks, I bin it and start again. I can't stand those messy overcooked super crisped brown bubbled spitting messes that have been thrown into a dirty pan and dirty oil with all and sundry other frying objects.

So, who's doing my eggs for me at the gathering then?

Squares is weird but nothing wrong with it, but turning your egg over to make the yolk white is just plain wrong. What is the point of that? The hen went to all the trouble of making it yellow and you make it look like the white. You need electric shock therapy I think until you stop it.

Your names not Monk is it ?

Andy

[tamore]

i'm with BG on this one. over easy, but with almost no oil in a non stick pan. just enough to set the white, but yolk still liquid.

only ways to stop the white being 'snotty' on top without turning is to baste when using plenty of oil, or to cook really slowly which leaves the egg rubbery.

[bazking69]

To be honest the rare occasions I have stayed in a B&B I have usually been so hungover come breakfast that I either would never notice a broken egg or am so famished that the thought of waiting for another egg simply isn't an option.

[AndyAudi]

tamore said:

only ways to stop the white being 'snotty' on top without turning is to baste when using plenty of oil, or to cook really slowly which leaves the egg rubbery.

A frying pan with a lid is by far the best way I have found, beware though as the egg cooks faster (if you don't keep taking the lid off to check!)

[F i F]

Balmoral Green said:

I've posted on this subject before. I am pretty OCD when it comes to fried eggs

I have a special pan, reserved just for my eggs, so the non stick surface is perfect. Just a drop of oil, gentle heat, break the egg into the pan. Gently cook, flip over easy so the yolk is still very runny but the white is set on both sides, then I trim the edges with the spatula so that it is a perfect square with the yolk in the centre, to fit on a slice of buttered toast with an equal margin on all four sides. If the yolk breaks, I bin it and start again. I can't stand those messy overcooked super crisped brown bubbled spitting messes that have been thrown into a dirty pan and dirty oil with all and sundry other frying objects.

So, who's doing my eggs for me at the gathering then?

+1 except the squaring it off bit, but some judicious trimming admittedly.

Totally agreed about the eggs that have been fried in dirty oil and come covered n all sorts of bitty corruption.

Used to love days when lunch menu in hall at uni consisted of ox liver, basically as chef recognised some folks just couldn't stomach liver and would rather have no lunch, so would do you two immaculate perfectly fried eggs, cooked in clean oil which had been flicked over the top to cook the white but not the yolk. Marvellous.

Shows my age that does, i.e. when uni halls did weekday lunch inclusive.

[Don]

tamore said:

only ways to stop the white being 'snotty' on top without turning is to baste when using plenty of oil, or to cook really slowly which leaves the egg rubbery.

I'm a baster(d).

The best way to achieve a white top and a completely runny yolk.

I always use fresh groundnut oil and discard it after. I use a small, non-stick, pan that only ever has eggs done in it.

This is not OCD (well I suppose it is, actually) it is how I like eggs done.

[juice]

http://www.webstaurantstore.com/4-square-egg-ring-...