This runny state of affairs has vexed me so often, I gave up frying eggs. Easier to just scramble 'em in the first place.
But I love plopping a perfectly fried egg on top of a piece of toast and then cutting into the yolk, letting the river of yellow flow over the crusty bread. So, I occasional try, try again to fry.
I picked up a dozen eggs at the farmers market on Saturday and thought they would make the perfect candidate to crack into a hot skillet. The plan was to compare an egg from the supermarket and those truly farm fresh eggs. I imagined the eggs from the plucky hens to soar above those inferior supermarket eggs. Guess what? It didn't go that way. Both yolks from the $6 dozen -- yes, SIX BUCKS -- burst as soon as they hit the pan. They looked like a stove top Picasso.
The taste was no great shakes, either. Huge bummer.
I might use the rest to make deviled eggs. I've heard older eggs are the best to devil and I suspect these might not have been moving quickly at $6 a dozen.
So, I called Nancy Nipples, the owner of Pike Place Creamery, and asked: Why do yolks break?
"Honestly, I'm not sure," she said. "But let me ask around."
She called me back and still wasn't certain, though she had lots of interesting conversations about this breaking issue. "Sometimes, farmers market eggs are laid by chickens that don't get fed oyster shells, so their shells are harder. You have to whack 'em a little harder and the shell could puncture the yolk."
Guess what I found out? Ms. Nancy's adorable store is stocking goose eggs right now! They're $2.50 apiece and she says she likes to eat them poached and served on a piece of sourdough. Got to try that!!