Talk:Separating eggs

I have a question, can an egg become 'scrambled' by merely shaking it fast or for a long time? I have tried it, and it doesn't break the yolk. My boss contends it happens, because he has had eggs 'broken' when he has opened them. I contend it's the operator....Anyone have an answer??? Gotchakatya (talk) 18:56, 23 March 2008 (UTC)

User:203.109.164.226, thank you for your additions to the "Methods" section and the external link!

However, I do have to make some edits. Mainly to cut out the fluff factor so that it is more formal, concise encyclopedic prose and tone. I also removed the following three points you made, with reasons given:

• If you bought them more than three days ago, you're pushing it.—Sorry, but it's pretty obvious that the freshness of eggs depend on a variety of factor. When it is bought is meaningless if the egg has been sitting in the store for days. Proper refrigeration is obviously also a factor. And you're out of luck if the shell is already cracked. Anyway, it's pretty clear that your claim is a total oversimplification, so I replace it with a numbered link to the website you provided, which has a section that discuss freshness in more accurate and complete details.
• If the egg lies flat at the bottom of a glass of water, it's fresh enough.—Again, this seems a bit of an oversimplification. An egg that floats is probably rotten anyway rather than simply old. In any case there's no "magic freshness" beyond which you absolutely can't separate the egg; it's just a matter of difficulty going up with age. So this sentence is removed, implicitly replaced by the same numbered link to the external website on egg freshness.
• if you dare—This is in the description of the "plate & glass" method. Nothing wrong, just a bit more colorful language than I'd expect for encyclopedia article, and as an idiomatic expression, it may be less accessible for those who are not native English speakers. I basically simplified it down to the word "carefully". Less wordy too. 24.19.184.243 12:12, 14 July 2006 (UTC)

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Revised and removed a bit

I added sources and a little bit of safety/food handling. Rearranged the paragraphs. Removed a line about determining egg freshness and replaced it with a wikilink to the section in the Egg (food) article that covers that. There are loads of sources for this topic and the article can probably be further expanded. An image of either an egg separator or the process of separating an egg would be super. Richigi (talk) 03:47, 30 November 2012 (UTC)