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That thing about cracking eggs on a flat surface vs the bowl edge I heard on a cooking show
I was watching some random cooking channel last week and the host said you should always crack eggs on a flat counter instead of the bowl edge. I always did the bowl edge thing and ended up with shell bits half the time. So I tried the flat surface method on my last batch of 6 eggs for breakfast. Not a single shell piece fell in. She said it's because the sharp edge pushes shell inward while a flat surface makes a clean break. Makes sense to me now. Anyone else notice less shell mess from this trick?
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iris57428d ago
Yeah the shattered egg situation is rough lol. I just grab a clean piece of shell and use it like a little scoop to fish the shards out, works way better than using your fingers or a spoon.
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joseph_adams6629d ago
My wife and I actually switched to the flat counter method about two years ago after watching an America's Test Kitchen episode on it. One thing I noticed right away was that the shell membrane seemed to come off cleaner too, which always annoyed me with the bowl edge. I did have one bad egg that shattered into a bunch of tiny shards on the counter, what do you do in that situation? Do you just toss the whole thing or try to fish the pieces out like normal?
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