Most People Are Making Fried Eggs Wrong! Try These Old TEXAS FARM Tricks

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Turn your egg carton over and look past the big sell-by date. There's a small three-digit number down there. That's the day the eggs were packed, and the sell-by can be stamped up to thirty days after it. That's why your white runs across the pan like water and the edges burn before the middle sets. It isn't you. You're frying an old egg. My daddy Roy fed a branding crew of thirteen men every morning for a week in April of 1958. Four eggs a man, fifty-two eggs a morning, all out of one fourteen-inch black skillet. I stood at his elbow that whole week, and I never saw him flip a single egg. I'm Earl Hargrove. Eighty-four, Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one skillet. In this one: - THE EGG ITSELF, and how to read the PACK DATE so you buy the freshest carton in the store. - THE CRACK: why you crack on the flat counter and never the rim of the pan, and why the egg slides in from a saucer. - THE COLD, and the ten minutes on the counter that save the bottom of your egg. - THE SKILLET: cast iron, medium heat, and the water-drop test. - THE GREASE: why a squirt of spray lets the yolk break, and what bacon grease does that oil can't. - THE HEAT: medium, not high, and what high heat does to the white. - LEAVING IT BE: the egg turns loose of the pan by itself if you let it. - The eighth piece, Roy's: A HALF SHELL OF WATER AND A LID. No flipping, no broken yolk, and no slick top. The iron cooks the bottom. The steam cooks the top. Safety, said plainly in the video: the carton tells you to cook eggs until the yolks are firm, and it means it. If you're cooking for somebody old, very young, expecting, or sick, keep the lid on until the yolk is set, or buy eggs pasteurized in the shell. And pour the water at the edge of the pan, low, with the lid already in your hand. Hot grease jumps. Did your daddy flip his eggs, baste them, or put a lid on them? Tell me his name and what county he cooked in. I read every one