Why Can't I Fry A Brown Egg ? - Swampy's Kitchen Blog at Allrecipes.com - 309109

Swampy's Kitchen

Why Can't I Fry A Brown Egg ? 
 
Aug. 20, 2013 5:48 pm 
Updated: Jul. 2, 2014 9:13 pm

I have a confession to make. I can’t fry a brown egg. I have fried so many white eggs in my lifetime that I can make them anyway you want them – over easy, over medium, over hard, sunnyside up or anywhere in between -  without even paying attention to the pan. But put a single brown egg in my hands and I am like a golfer with the yips. That golfer is not going to make that putt no matter how close they are to the hole and I am most certainly going to break that yolk or make that egg look like it wished I was a vegan.


So why can’t I fry a brown egg ? The question has actually kept me awake at night for hours on end. So I have done some extremely non-scientific research into the subject and these are some of the reasons why I think that it is obviously the brown egg’s fault and NOT MINE.


1.   The shell of a brown egg is thinner thus when I break the egg on the side of the pan or the counter, the shell shatters thus causing the yolk to get damaged and spill out all over the pan. (I would be more inclined to believe this myself if it hadn’t been for the farm fresh brown eggs we had this past week on vacation that had shells as thick as a brick)


2.   The yolks are thinner and thus more fragile. Just drop the egg from too high into the pan or make the slightest of off center turns and the yolks go splat and starts leaking out the sides. I am sure it has nothing to do with the theatrical flip that is my signature move that is somewhat reminiscent of the NBA Slam Dunk Contest. (Yolks from Factory Fresh White Eggs do tend to bounce you know)


3.   The Atmospheric Pressure is higher (or lower as the case may be) by my gas range at home than it was near the horrible electric stovetop I used while on vacation and that is why my yolks break. (I am sure that the fact that the electric stovetop cooked all eggs to over hard no matter how quickly you flipped them had nothing to do with my one successful flip at the end of vacation)


4.   It’s all in my head. Nah, that can’t be it.


5.   Or it’s the Great Chicken God of the Kitchen’s way of getting back at me for all of the various hot sauces I have splashed across my two eggs over easy over the years. I wonder what kind of sacrifice I am going to have make for this transgression ? I wonder if melting habanero pepper jack over the top of your fried eggs is also considered to be a culinary sin ?


Whatever the case may be, I am going to have to get past this short order hiccup of mine in the very near future since my lovely wife & equally lovely middle daughter have declared our house to be Brown Eggs only from now on. I see a lot of last minute fried omelets in my future.


So does anyone else suffer an unexplained affliction in the kitchen like I do with frying Brown Eggs or making crispy Sweet Potato Fries ? (Oh wait, my failure at Sweet Potato Fries is for another blog at another time – maybe even next time) If I can admit it, so can you.

My Nemesis - The Brown Egg
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Comments
Aug. 20, 2013 5:58 pm
LOL! Too funny Doug! I have chickens and they produce white, tan, pink, brown and green shelled eggs. I do not recall there being any difference in the way each cook. AND.... now that you've posted this blog, I'd better not. (you know, the power of suggestion and all?) At any rate, I hope your learning curve will be short.
 
Jay 
Aug. 20, 2013 6:03 pm
Great blog. I've only ever used white eggs and don't know the difference between them other than the brown would hide the poop better. Why would you go brown egg only? Is there dolphins harmed in the retrieval of the white ones or what?
 
Aug. 20, 2013 6:55 pm
1. don't crack an egg on the edge of the pan, use a flat surface. when I was a kid I would collect the eggs from the hens on my uncles farm for breakfast. be it brown or white I like them all.
 
mimosa 
Aug. 20, 2013 7:20 pm
Have your wife and girls give you a blind egg test. Have them break a white egg and a brown egg in identical small shallow bowls and have you cook each egg. I guarantee it's just a mental thing and you done been snake bit!! ;-)
 
mimosa 
Aug. 20, 2013 7:22 pm
And why the boycott of white eggs? They do know they're no different, right?
 
Aug. 20, 2013 7:45 pm
My hang-up? Fancy stuff. If it's fancy, it won't be if I touch it. Deep frying is a problem for me. Whatever I deep fry tastes like cooking oil.
 
Aug. 20, 2013 7:51 pm
LOL, Doug, KingSparta has it right. Use a flat surface. If color makes a difference get some white out. That could cure the problem.
 
Aug. 20, 2013 8:05 pm
Never cooked a brown egg ever! Try Gently breaking the shell and slip into a cup and ever so slowly slide it into a hot pan.
 
Aug. 20, 2013 8:06 pm
Save your Money & sanity, buy the white ones! Nothing special about brown ones.
 
Aug. 21, 2013 3:36 am
Hi Doug, no difference between brown and white eggs. It's all in the way you hold your tongue.:)
 
Aug. 21, 2013 4:18 am
Me, too cg - can't hack the blood spots...future baby chicks?
 
Aug. 21, 2013 4:40 am
Good morning & thanks Candice - Now Green Eggs are something that I would eat them in a boat! And I would eat them with a goat... And I will eat them in the rain. And in the dark. And on a train. And in a car. And in a tree. They are so good so good you see! So I will eat them in a box. And I will eat them with a fox. And I will eat them in a house. And I will eat them with a mouse. And I will eat them here and there. Say! I will eat them ANYWHERE! guess I got carried away there....
 
Aug. 21, 2013 4:43 am
Morning & thanks Duboo - I do believe this recent shift in the shade of our eggs is due to the crunchy holistic nutritionist who feels that you need to consume food closest to it's lifesource like some kind of Grateful Dead tailgate party debate. I am sure I will be sneaking some white eggs into the house at some point.
 
Aug. 21, 2013 4:45 am
Good morning Kingsparta and thanks for the tip. I usually try and hit the inside flat surface of the bowl or pan when making eggs but obviously I need to work on it.
 
Aug. 21, 2013 4:49 am
Good morning mimosa - I have to admit that for the most part the color of the yolk is a deeper yellow with the Brown Egg and i do like to use them for Hollandaise Sauce for just that reason. I honestly don't see much of a taste difference but when you are told we will looking for some more organic options you roll with the flow and hide a dozen white eggs ijn the meat drawer of the basement fridge.
 
Aug. 21, 2013 4:51 am
Morning Mike - my soggy sweet potato fries are evidence that the deep fryer hates me. Of course now my wife wants one of the countertop versions I'll have another way to burn & destroy seemingly edible food in the kitchen.
 
Aug. 21, 2013 4:53 am
Morning bd - I like that whiteout idea. I could color the leaking yolks with it too. I wonder if it comes in any other flavor than Blecch ?
 
Aug. 21, 2013 4:55 am
Morning Patty Cakes - one thing I hate more than messing up my fried eggs is doing dishes so there is no way I using the cup method *big smile* but it does sound like a good way to get even eggs instead of the amoeba shapes I specialize in. Thanks for stopping by.
 
Aug. 21, 2013 4:56 am
Good morning manella - wish I knew how to hold my tongue. It's a skill I haven't quite licked yet. Have a great day.
 
Aug. 21, 2013 4:59 am
morning campergramma - I love to make pancakes. They were the first thing my mother taught me how to make and I perfected back in the days when my buddies & I would make batch after batch at quarter past drunky-thirty o'clock. If I can make them, so can you. have a great day
 
Aug. 21, 2013 5:01 am
Good morning midwestchef (and cg again) - the blood spots don't bother me at all because I am too busy busting the skinny yolks to notice the no long future chicks. Have a great day.
 
Aug. 21, 2013 6:17 am
Oh my, Doug, I'm in tears laughing! It would be my guess it's a dietary deficiency. I must clarify that I happen to raise brown and green egg laying hens. I supplement their feed with crushed oyster shells that helps harden the shells. The eggs my girls produce have large, deep yellow yolks, firm whites that don't spread thin all over the pan when you crack them open, and have hard shells. I don't think the commercially produced eggs get the same supplementation. Have you thought about getting a few backyard chickens to overcome this problem? LOL!
 
Aug. 21, 2013 6:27 am
Too funny! I am ashamed to admit I have never prepared or even eaten to my knowledge anything but white eggs. I see a brown egg vs white egg challenge in my near future!
 
Cheoah 
Aug. 21, 2013 6:35 am
Thank you for sharing. I made a fried egg sandwich for breakfast this morning; with a brown egg. I guess the only reason I didn't have any trouble with it is because its a farm fresh egg (thats what the container says.) I wish you luck in your brown egg adventure.
 
Aug. 21, 2013 6:47 am
Good morning & Thanks Cookin'Cyn - my mother in law used to have chickens at her house but my wife would never go for it. I am sure the family of foxes in our backwoods think it is a great idea. I'll just keep plugging along and try not to psych myself out. Thanks for stopping by.
 
Aug. 21, 2013 6:49 am
Good morning happyschmoopies - brown eggs are a lot more readily available at your local grocer than they used to be but I have noticed a difference between them and the ones you get at a farmstand. The store bought brown eggs just seem to have a little bronzer on them that obviously make the shell weaker. (Again, not my fault). let me know how the challenge comes out.
 
Aug. 21, 2013 6:50 am
Good morning Cheoah - have an extra fried egg sandwich for me by any chance ? Hope you have a great day.
 
pizzamanfrombuffalo 
Aug. 21, 2013 7:18 am
Try using a larger egg (extra latge) for fried eggs. Your less likely to break the yoke when cracking it. Try cracking it over a bowl or container. Hope that helps
 
Aug. 21, 2013 7:22 am
good morning pizzamanfrombuffalo - I am one of those extra large/jumbo egg type of guys anyway - not real big on even rinsing an extra dish - thanks for the tip and for stopping by
 
Aug. 21, 2013 8:07 am
The color of the shell does not affect the nutritional value of the egg. The feed and conditions in which the chickens are kept determine that. As for color, a chicken's egg is due to the breed of chicken. The thickness of the shell is determined both by the type and individual chicken, as well as the housing conditions and feed. Basically, buying pasture fed eggs with no hormones, antibiotics, etc., MAY produce eggs with thicker shells. Plus, in my opinion, taste better. You can get the same benefits from Leghorn white eggs IF they are not 'factory' eggs.
 
Aug. 21, 2013 8:29 am
Stopped reading after drunky thirty o'clock! Can't stop laughing! I had lots of those once upon a time but never thought of that way. cool. Good luck with the eggs!! I break the yolk no matter the eggshell color, some days they're perfect some days every one of them break.
 
Aug. 21, 2013 8:49 am
Good morning Gaylemichel and thanks for the info on the eggs. I always know there is someone outh there who is more knowledgeable than I on just about anything & everything. I always felt that the eggs were the same and that people who bought brown eggs had a superior feeling to those of us who bought white eggs. Almost like the Sneetchs if I wanted to continue my Dr. Seuss spin from the first comment. Have a great day.
 
Aug. 21, 2013 8:52 am
Good morning agadoelleon - I'll never forget the time my buddy stuck the wooden spoon into the blender he was using to make those drunk thirty o'clock pancakes. I found pancake splatter 2 years later when I moved out. And eggs are eggs, broken or not - it's just the toast that gets disappointed if the egg isn't runny.
 
Lela 
Aug. 21, 2013 9:11 am
Hi Doug! After reading your blog I thought of my hubby who has the same problem as you. Perhaps, it is just the extra strength he has and you too that makes the egg go yolk crazy. I have a lighter touch and my eggs come out perfect. (Not to rub it in or anything) I crack my eggs, like King Sparta on a flat surface and I have noticed my hubby likes to crack them on the edge of the pan. Unfortunately, his eggs drip down the side of the pan and on the stove. I gave him my advice, but he continues to crack his egg his way. To me, it is like he is playing Russian egg roulette and ends up eating a lot of scrambled eggs when the yolks break.
 
Aug. 21, 2013 9:18 am
Hi Lela - Isn't it just like us men not to listen to directions and keep doing things the way we want to do them whether they are right or not. I am sure that one of these mornings when I finally do flip a perfect brown egg, the battery in my camera will be dead. Tell hubby I said to keep cracking. have a great day.
 
Aug. 21, 2013 10:11 am
you are a funny guy! I have raised hens that layed white (whites) or brown eggs (Rhode Island Reds) Saw no difference in shell, taste, or color of yolks. Change only occurred if their food supply changed. Also that yuckie red spot happens in white eggs too, is there a rooster around?
 
Aug. 21, 2013 10:17 am
I understand not wanting to use a cup or bowl, I have a great dislike of doing dishes as well. However it is the best method for "perfect" fried eggs. Anyway just think what "perfection" your omlets are. Keep us laughing.
 
Aug. 21, 2013 12:28 pm
Thank you baking lady - I will let my ghostwriters know you enjoyed it. I had a feeling that what a chicken eats effects the eggs because my mother in law used to feed her chickens leftover pasta and those eggs came out a little stringy B-).....and I live for the perfect imperfect moments in the kitchen so that is why you NEVER see my pictures getting any votes. Have a great day.
 
Aug. 21, 2013 12:33 pm
Since I have been buying my eggs at the Farmers Market I have spoiled myself for grocery store eggs. The family that sells the eggs has a mixed flock of chickens and a dozen eggs may be all white or brown and white or even multicolor, blue, green, brown and white but they all crack the same and taste the same.....just infinitely better than mass produced. And yes, crack on a flat surface. It will also prevent getting shell in the egg.
 
Aug. 21, 2013 12:34 pm
Oh, and crisp sweet potato fries? I think they are a myth like unicorns.
 
Aug. 21, 2013 1:20 pm
Hi BigShotsMom - all those different color eggs sound like they came out of another Dr. Seuss favorite, Scrambled Eggs Super. (Special Deluxe ala Peter T. Hooper). Of course he scrambled his eggs - probably knew better than to try and fry all those colors.....and yes, we share that sweet potato fries pain - how many times have we seen them on my before menu but not on the after ? I'll find someone other than nyself to blame, I'm sure. Have a great day.
 
Country Girl 
Aug. 21, 2013 1:56 pm
I grew up on a farm w/chickens (Lucky me!) Cookin Cyn had it rite; hens need calcium which they can get from oyster shells; not supplied in most factory farms. Try frying w/ bacon grease; the salt seems to solidify the yolk.
 
skippey 
Aug. 21, 2013 2:20 pm
First put the crack pipe away because there is no difference you nut! Is this for real????
 
Aug. 21, 2013 3:19 pm
Good evening Nell - it's been a while since I fried my eggs in bacon grease - I'll have to give it try. Thanks for stopping by.
 
Aug. 21, 2013 3:21 pm
Puff Puff Pass skippey. We're all just having some fun at my expense (again). So how do you like your eggs ? Thanks for stopping in.
 
jrt 
Aug. 21, 2013 4:45 pm
Has to be one of the funniest blogs ever written. I can totally relate to your obsession with perfection as all of us foodie/food snobs can relate. But I only will fry, or cook, or poach, or scramble brown eggs. I look for them exclusively and happen to think they taste better. I could be wrong. The one think I search high and low for are eggs that have those supper yellow yolks, almost orange- mostly found in home grown eggs. I've even considered getting hens so that I could grow them. I think its in your head and in your case you should stick to white eggs. They are just as good and sometimes as scrambled they seem to be better. Good topic though.
 
River 
Aug. 21, 2013 7:09 pm
what a fun pleasure to read your humbly amusing and impressively written narrative. I never knew the difference between browns & whites as I've just straight away surrendered to scrambled. Your challenge with browns is as my challenge is to any egg.
 
Aug. 21, 2013 8:39 pm
one thing I did many, many years ago before I went to culinary arts school, I wanted to learn how they make some things at A diner, so I went to a waffle house type place, and I kept ordering the same things for like 3 months watching their every move, and Timing how long things like hash browns and what they used to make them like rings they put the hash browns in and ordered all the equipment. this included how they fry the eggs how long they stay on one side how it is flipped, omelets etc... after some trial and error I finally was able to master the breakfast menu.
 
Aug. 22, 2013 5:21 am
Morning jrt & thanks - I'll beat my brown egg conundrum one of these days but I will also keep a pack of white eggs in the basement fridge just to hedge my bets. Thanks for stopping by. Have a great day.
 
Aug. 22, 2013 5:23 am
Good morning River and thanks - if it hadn't been for scrambled eggs, hot dogs and happy hour "buffets" I probably would have starved my first summer living away from home in my own apartment. Glad you stopped by. Have a great day.
 
Aug. 22, 2013 5:29 am
Good morning King - I always try and sit at a counter or bar or table where I can watch the chefs in the kitchen. One of my favorite meals ever was watching the chefs at Chez Paul in New Orleans firing up dish after dish in pan after pan. Just an incredible well oiled machine - it amazed & depressed me at the same time. Have a good one today.
 
Aug. 22, 2013 1:49 pm
Oh my goodness! I know exactly what you're talking about. My husband and I have discussed this. Which makes me wonder if everyone else is crazy, or if I'm just crazy to agree with you! But here goes my experience... in the last few years I have gone to buying all farm fresh eggs from friends and local farmers instead of white eggs from the grocery store. I have had white and different shades of brown, pink and green. I have noticed the thinner shell problem! I used to crack the eggs on the side of the bowl, but with the local eggs, the shells will often shatter with the BROWN and TAN eggs! I have found that cracking on a flat surface instead helps with this problem. And the second thing I agree with you about is that the yolks break more easily (but I've noticed this with all colors of the fresh eggs). They seem to slide all over the pan more than the regular white store eggs. Nonetheless, I have still been able to fry them, so keep trying! I really like the darker yolks of the fresh eggs, and I like knowing that the chickens are free range, no antibiotics, hormones, etc.; makes me feel like I'm doing something healthier for my family. So I hope you are buying free range or fresh brown eggs! Thanks for the fun read Doug!
 
Aug. 22, 2013 1:58 pm
I remember a TV commercial from my childhood that had a local sing-songy jingle that went "Brown eggs are local eggs, and local eggs are fresh eggs." I have no idea if this is true now, and I don't know if it's regional (I live on the MA/RI border). Just thought I'd add that bit of TV trivia!
 
mimosa 
Aug. 22, 2013 4:16 pm
I wish I could have chickens here, but luckily "homegrown" eggs are plentiful here for anyone who wants to avoid the mass produced eggs from the grocery store. I love them and the yolks are so pretty. There may easily be brown, white, and green mixed together in one carton from the ones I get them from.
 
Aug. 22, 2013 9:19 pm
OMGarsh! Eggs fried in bacon grease! YUM! Fond childhood memory (= Your blog makes me sad that my children are all out of school - because this sounds like a great science project idea (=
 
Aug. 23, 2013 6:51 am
Good morning Tammy Lynn - I am glad to hear that we are in the same boat with the frying of the eggs. I am going to go for it this weekend. All my kids want fried eggs for breakfast and they all have their cameras ready. I think I just need to find some better eggs. Thanks for stopping by and have a great weekend.
 
Aug. 23, 2013 6:53 am
Hi Mary C - I live & grew up in NJ and don't remember that one so I think I am going to have to make a visit to Google or YouTube to find it. A catchy jungle just might help me time my flip. Have a great weekend.
 
Aug. 23, 2013 6:56 am
Morning Mimosa - we have plenty of farm stands in our general vicinity and I know my boss gets all of his eggs from our favorite stand. I guess I should pay more attention to the type of "brown" eggs I wind up with at home. Have a great weekend.
 
Aug. 23, 2013 6:57 am
Good morning gammaray - a science experiment it will be this weekend - white vs brown with Daddy messing them all up while the kids make sure to record & criticize as much as possible. Have a great weekend.
 
Aug. 23, 2013 7:39 am
Another great blog, doug. I am not a fried egg fan, so we very rarely fry them around here. And because I never get any practice, I almost always break the yolk when I flip them. Hubby likes them over easy and will eat whatever comes out of the pan, so it makes it easier. Me? I can't stand the thought of eating a runny yolk and won't touch them unless the white if fried to golden brown and crispy. And then the dog gets the yolk. :) My eggs are various colors...I buy bulk at my local natural foods store, and I just pick up whatever they have that day..might be blue, green, brown, or white. But I like the idea of attributing my broken yolks to the color of the shell, LOL. Oh, and love your Dr Seuss channeling on the green eggs (was always one of my favorite books!) and especially loved your response to skippey. Well done! :) Happy egg frying, and just put some of those chile powders on those broken yolks...everyone will quickly forget that they are eating one. wink, wink....
 
Aug. 23, 2013 8:28 am
Good morning & thanks wisweetp - my son loves scrambled eggs but won't touch the yolk of an over hard or hard boiled egg no matter how much you beg him. And toast was made for runny yolks - wheat toast in particular. I think I sometimes have more fun with the comments than I do with the blogs....have a great weekend
 
Aug. 23, 2013 9:59 am
Good morning Doug. I make poached eggs every morning and manage to crack the egg directly into the simmering water without a problem, white or brown, it doesn't matter except of course if the egg is for ME. I can do everyones eggs and have them all come out just the way there were intended until I go to make my egg. I like the white firm and the yolk thick and runny - the odds are always against MY egg. If I am going to break one yolk it is sure to be mine. :( My farm fresh pastured eggs I get from a friend have very hard shells that require quite a blow to crack. I have on one or more occasions forgotten that 'regular' eggs have much thinner shells and when firmly smacked against the counter will indeed shatter and leave the egg on the counter. That is an ugly mess to clean up.
 
Aug. 23, 2013 3:35 pm
Good afternoon BN - I never messed up anyone's eggs before I started using brown eggs. Now my girls are starting to make their own eggs in the morning instead....hmmmmm. Amd I have to say, I have been pulling more shell fragments from scrambled & fried eggs since we switched to store bought organic brown eggs. Might have to hit a farmstand or two. Have a great weekend.
 
skippey 
Aug. 25, 2013 1:00 pm
The thin shell is due to lack of calcium in the bird's diet. I fed mine crushed oyster shells and the egg shells were hard as nails. Some sway from feeding hens eggshells as this may lead to to "egg eaters". I bake my spent shells @200 degrees for 20 minutes and crush them in my driveway...the barn swallows love them and visit almost daily...wild birds need calcium too!
 
Aug. 25, 2013 2:00 pm
Drop the egg on a flat surface from 2 or 3 inches. It will crack almost perfectly around the center almost every time.
 
Aug. 25, 2013 5:07 pm
Good evening skippey - we have swallows in & around our house but I have never thought to put out shells for their diet. Thanks for the idea.
 
Aug. 25, 2013 5:08 pm
Hi Creekbug - I told my wife your idea and she said "No one is dropping eggs on my counter !" - I like the idea however. Have a great night.
 
Aug. 27, 2013 8:49 am
Didn't even think to Google: http://www.newenglandbrownegg.com/eggstory.html
 
Aug. 27, 2013 9:22 am
Thanks Mary C. - what a great link
 
Jul. 2, 2014 9:13 pm
You poor egghead! Your taking this way too! personal! I pulled off Angeles Highway 2 at the north end before Antelope Valley in California stopping at this little private ranch and asked about the sign "Eggs for sale" The rancher met us up the unpaved driveway just before his ranch house. I asked him if his hens were range free chickens. He stared at me in clueless wonder and said. . .You mean where da cayotes can get them. Your not alone in confusion of this little world. Not even those in it. You see it's not only the type of eggs but also how the hen is nurtured and fed. The same type of egg can have a weak shell and bright yellow yolks from being kept caged up it's whole life or when allowed to run around in a large fenced area (Where the cayotes can't get them.)as GOD intended to exercise and enjoy being in better shape. yes!! pay dirt!!ORGANIC style. The shell will be: A) thicker and stronger. B)The yolk will be orange and stronger. A bit more power required if you scramble it. C) And the flavor is much richer and so much more tasty. So treat the source right in more natural environment and proper nutritional diet and you'll be free of guilt and full of joy when you get the Organic range free source. I go to local farmers markets around where I live and,talk with the vendors there. And the great part is that the price is not so much more and, well worth it. So don't lose sleep over this. Do a little research for a source by where you live and enjoy! This why KingSparta below tells us on Aug. 20, 2013 when I was a kid I would collect the eggs from the hens on my uncles farm for breakfast. be it brown or white I like them all. It's the source of the egg.
 
 
 
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Doug Matthews

Home Town
Princeton, New Jersey, USA
Living In
Mendham, New Jersey, USA

Member Since
Mar. 2000

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Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Kids, Quick & Easy

Hobbies
Gardening, Reading Books, Music, Charity Work

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About Me
My mother decided early on that her sons would never have to rely on someone to feed them so we all learned to cook at an early age. I really started to branch out when I moved out west to Denver, SF & Dallas. Combine that with extended business travel to Louisiana & my growing love of spices and you get a real mix of flavors.
My favorite things to cook
Love to make cajun food with my favorites being crawfish pie, alligator stew & alligator chili - I go nuts on Super Bowl Sunday
My favorite family cooking traditions
We didn't have a lot of traditions per se but you could count on pancakes or waffles on sundays - dad making scrambled eggs twice a year on christmas morning & mother's day - veal parmagiana on christmas eve, Thanksgiving with Grandma Matthews and any menu of your choice on your birthday. We weren't a spicy family so I learned a lot of good strong basics in the kitchen from Mom that I have carried over into my cooking today.
My cooking triumphs
I love to experiment with variations of dishes I try around the country. My biggest success is here on allrecipes where I had 2 recipes published in the same cookbook - Southwestern Turkey Soup & Curried Carrot Soup. I think my corn muffins are a great starting point and my alligator chili has become a much requested Super Bowl favorite.
My cooking tragedies
There have been a few times in the past where I tossed everything and took everyone to a restaurant instead. I'm not too proud to say my cooking is awful when it really is.
 
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