If you’re someone who panics when it comes time to crack that egg into a skillet or a pancake batter or a batch of cookies, afraid of getting shell into food that you or someone else is about to dig into, well, keep reading!
It turns out that it all comes down to the method of cracking, and that only about a quarter of American cooks are doing it the right way – on a flat countertop instead of the edge of a bowl or pan.
- The sharp edge of the bowl or pan actually pushes the shell inside the egg, increasing the risk that small pieces of shell will get inside the egg’s liquid.
- Cracking the egg directly on or over the bowl or pan increases the chance that broken shell will fall directly into your mixing bowl/pan.
- Cracking the shell on a sharp edge actually breaks through the shell’s thin inner membrane, destroying the safety net that catches broken pieces of shell. Cracking on a flat surface keeps the membrane intact, adhering to the loose pieces of shell.
Which is not to say that plenty of people – even professional chefs – have long gotten along cracking on the edge of a bowl.
But if you’re not confident, or if you find yourself or your guests frequently picking shell out of your food, well, you might want to switch it up.
Give it a try!