This is the right way to crack an egg (and avoid shells in your food!)
Have you ever broken an egg and spent more time picking out bits of shell than cooking it? If so, you're not alone, but you don't have to suffer any longer either.
The good news is: there is a technique for this, and it doesn't involve any magic. All you have to do is change the way you break the egg.
The most common mistake: breaking the edge of the container
Most people crack their egg on the edge of a glass, bowl or pan. It sounds practical, but this habit creates irregular cracks and pushes pieces of shell into the egg, just what you want to avoid.
The right technique: use a flat surface
Simple and effective:
- Grip the egg firmly, but not too tightly.
- Give it a firm tap on a flat surface - such as a worktop or board.
- With both thumbs, gently crack open the egg, pulling the shell halves gently to opposite sides.
This creates a clean, even crack, keeping the inner membrane more intact, which helps to hold loose pieces of shell.
Extra golden tips:
- Break the egg into a separate bowl before adding it to the recipe - that way, if something goes wrong, you won't compromise the whole mass.
- If a small piece of shell falls off, use the eggshell itself as a "spoon" to catch it. It works much better than a spoon or finger, because of the tension in the egg white.
- Very fresh eggs tend to have firmer membranes, which helps; older ones break more easily.
What do professional chefs do?
Professional chefs often break eggs with one hand, right on the worktop, with practiced precision. You can get there too, but by mastering the two-handed technique first, you're halfway to a more practical kitchen (and without floating shells).
Did you like the tip?
Small changes of habit in the kitchen make a huge difference to your day-to-day life. Swapping the edge of the bowl for a flat surface seems like a detail - but it changes everything in the end result.
Now tell me: did you also do it the wrong way?
Mirella Mendonça