Are you a big-ender or a little-ender?

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I eat most of my eggs raw now, but when I cooked them I always cracked the little end.

Want a war about it?

That is a common response.

I forgot to make this into a poll.

I crack the middle.

Likewise.

I also crack the middle.

Never ever ever raw. Yuck!

That aside, I crack the little end, too.

And never ever soft boiled either. Blah! Always hard boiled. Never less than 12 min.

Last edited by Skilpadde on 12 Aug 2010, 2:58 pm, edited 2 times in total.

If I have to have manners i start with the small end.

If not, I take the egg after i cracked the shell all over and hold under running water nad let the shell slip off.

The middle is where I crack. The ends make more of a mess. also, if you crack the ends it's harder to separate yolk from white.

I usually eat them fried or in an omelette, so when I break them I break them in the middle on the edge of the pan.

http://en.wikipedia.org/wiki/Salmonellosis

I crack in the middle.

Yeah, I've heard of that. Thank you.

I guess boiled eggs aren't very fashionable these days.

Glad I live where eggs don't have salmonella.

i thought you meant "where do i cut the egg when it is soft(ish) boiled".

i cut the small end obviously as no sane person would do otherwise.


i like boiled eggs and i cook them for 3 mins 20 seconds (for a 70 gram egg (extra large)), and i cook toast and butter it with danish butter and cut it into strips that i can dip into the egg.

i dip the fingers of toast into the egg and eat the toast until all the soft yolk is soaked up from the egg, and all that remains is the hard yolk at the bottom of the egg. then i cut a knob of butter and put it into the bottom of the egg and scoop out the butter and hard yolk and eat that. it is delicious.

my egg eating experience must follow that sequence.

with a boiled egg, the small end of the egg is always soft where it's small "head" is cut off, and the hard yolk end of the egg is at the large end.
the small end of the egg usually has some snotty looking albumin at the top that i scoop out with my spoon and dump on the plate before i dip my toast into the yolk.

if i inadvertently cut the large end of the egg off, then i am confronted with hard yolk which i can not press my toast finger through with ease, and i become very annoyed. i nevertheless persist with my toast finger dipping routine which becomes easier as i eat my way through the egg, and then at the end, it terminates in a snotty looking albumen coverage when i pull it out and i can not eat that.
i also am deprived of my "knob of butter finale" and i become rather sour tempered for the rest of the day.

perfectly symmetrical eggs are a nightmare, and if i do not cut the right end off the egg, then people will suffer in my wake all day.

I cheat... I buy cholesterol-free Egg Beaters in a carton.

Charles

I bite the little end off, then work downwards trying to keep a mix between the creme filling and the chocolate.

Oh, wait, you mean real eggs? Yuck, no thanks.