STOP Frying Your Eggs in Oil — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Look at the bottle of oil sitting next to your stove. Somewhere along the line, a fried egg in a puddle of hot oil got to be what a fried egg looks like in this country. The white blisters, the edge goes to brown lace, the top stays raw, and you reach for the spatula. One flip and the yolk is gone. In 1968 the American Heart Association told folks to eat no more than three eggs a week, and the grease can went in the trash. They walked the egg part back years ago. Nobody brought the can back. My daddy Roy fed a branding crew of fourteen men breakfast in the dark in April of 1958. Forty-two eggs out of one fourteen-inch iron skillet. Every yolk whole, every white set clean to the top. He never turned an egg in his life. I carried the plates. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time. In this one: - why an OLD egg spreads thin as a pancake, and how to read the carton - why a COLD egg out of the icebox gives you a leather bottom and a raw top - why OIL from a bottle fails an egg, and what goes in the pan instead - why a THIN pan cooks two eggs side by side two different ways - the drop of white that TESTS your heat before you ruin a dozen - why you never CRACK an egg on the rim of the pan - when the SALT goes on, and why pepper waits - the eighth piece, Roy's: what he did with a SPOON instead of a spatula, and why he never broke a yolk A spatula cooks the top of an egg by mashing it face down on hot iron. There's a better way, and it's been sitting in your silverware drawer the whole time. Did your daddy fry his in a grease can or out of a bottle? Did he flip them or spoon them? Tell me his name and what county he cooked in. I read every one.