Steve8rox's Profile

Amazing ! I use a medium-weight kitchen knife, drop it to create a 2-inch long crack, and then pull the halves apart without sticking my thumbs in. No mess at all.

Just in case some of the shell is thinner than the rest and a bit splinters into the "liquid " I always start with a small dish to check for shell bits, though rarely get any.

I'm reminded of a visit to a Canadian army base cafeteria, as a high school army cadet. The egg guy could quickly crack and expertly open 4 eggs at once, two in each hand, on a flat, hard surface. He made it look so easy !!

Of course, we looked at our sunnyside eggs carefully to check for any shell splinters. Never saw any but we always checked. That guy was an artist for sure.

Probably cracked a thousand eggs every morning, 4 at a time !!!

to Doddibot :

To ensure non-stick pasta, we add a tablespoon of top-quality cooking oil [ two, if we make a large batch of pasta for leftovers ].

No need to bother stirring.

Cheers

My mom reused pasta leftover liquid next am in preparing Canadian traditional oatmeal.

Our family has continued this idea and third generation is using it too.

You could say it's tried and true.

I'm 70ish and, at my last physical, my Doc stated that I have the heart of a 35-yr-old. His advice : cut out that daily porridge and slow down the teenage drive and enthusiasm. It's making the Seniors in the waiting room uncomfortable.