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- 27 Apr 2004
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I heard this recently on Saturday kitchen live and got around to trying it tonight. If you shake an egg vigorously before cooking it, the yolk will be perfectly central when cooked - works for boiled or fried eggs.
In the picture below, the left hand egg was shaken vigorously for ~10 seconds before cracking it open. The egg on the right was not shaken at all. I did not tamper with the eggs in any way once in the pans.
I haven't tried it with boiled eggs but they did it on the programme and it worked.
In the picture below, the left hand egg was shaken vigorously for ~10 seconds before cracking it open. The egg on the right was not shaken at all. I did not tamper with the eggs in any way once in the pans.
I haven't tried it with boiled eggs but they did it on the programme and it worked.
