A Tale of Two Yolks

You know that Italian hash I make? So the yolk is technically supposed to remain intact. I never managed it, ever, and was frankly thoroughly puzzled as to how one could even achieve a non-broken yolk when dealing with fried bread.

Success! Unbroken yolk!

But then a miracle happened!

OK, it wasn't a miracle. I just figured out that to not break the yolk you needed to make a little well in the middle of the fried bread, hot pepper and cheese and put the egg in there. Then you had to be very, very careful about flipping the entire concoction (yes, it requires flipping).

Failure. Broken yolk and sheepy cheese.

And this was how I managed to not break the yolk for the first time ever. Big round of applause for me!

I was so impressed with myself that I then decided to demonstrate my new mad non-egg-yolk-breaking-skillz to Spousal Unit. Unfortunately, I managed to break the yolk in the bowl before even dropping it into the pan. (Yes, I always crack eggs in a bowl first. This way I can check whether they're fertilized or bad. Yes I do realize this is somewhat crazy.)

Spousal Unit looked at the broken egg and asked me exactly what I wanted to show him. I lied and told him that I wanted to show him how if you mix Crotonese cheese with the Parmigiano it gets even gooier and tastier. And then Spousal Unit said that he didn't like sheep's milk cheese and that was the end of that.