ARCHIVE RANDOM RSS Home About Manifesto Foods Contact Us The Best Way to Crack an Egg One of the best things about cooking with eggs is how easy and versatile it is. You can boil them, fry them, or bake them. Sunny-side up, over easy, or scrambled, it’s very hard to go wrong with eggs…once they’re out of the shell, that is. Whatever you’re looking to eventually do to your egg, the trickiest part is often cracking it correctly. You want to avoid a mess in your hands, make sure there’s no shell in the mixture, and get the job done with one good crack. So what’s the trick to doing it right? Turns out there a couple pointers you should follow: 1. Commit to two hands. While experienced chefs are able to impress the ladies by doing the one-handed crack, most of us can’t do it without crushing the egg in our hand and/or getting lots of shell in the dribble. If you’re like us, it’s better to come to terms with your shortcomings and commit to using two hands. Once you’re psychologically ready, move on to the next tip. 2. Flat surface, not a corner or an edge. Contrary to popular belief, it’s not a good idea to crack the egg against the edge of a bowl or counter. Picking such a sharp point increases the chances that you’ll get shell. While there is the slight advantage that concentrating your force against a sharp angle will make the egg easier to break, cracking the egg against a flat surface will still generate enough force while minimizing shell. 3. Target the fattest part of the egg. When you crack the egg, look for the portion with the widest circumference and aim to crack the shell around that area. Targeting narrower areas (such as those closer to the tips of the egg) will increase the chances of your egg shattering and getting shell in the mix. 4. Commit to the crack. Give it a nice solid rap. If you’re too gentle, you might not get a deep enough crack to sink your fingers in to break the egg open. If that happens, you’ll need to keep rapping, and each rap increases the chance of breaking the shell down into smaller, harder-to-separate pieces, and of dripping egg white/yolk onto your surface. 5. Scrape the remains. The egg white will be sticky and it won’t just flow out freely from the shell to the bowl after you crack it. Instead of waiting for it to drip into the bowl, just use your finger and scrape it off. It’s easier, faster, and more effective. Share Comments Comments z egg eggs tips pointer strategies & tips crack cooking cooking tips cooking tip [ Previous Post Next Post ] Pages Home About Manifesto Foods Contact Us Posts We Like Dark Roast Espresso + Magnum Bars Photo via yummyinmytumbly RASPBERRIES N’ CREME BISCOFF CREPES Photo via kawaii-food-is-kawaii See more ] © 2015–2021 Manifesto Foods