Basic tasks are often the hardest to master. Many of us can’t recall how many eggs we’ve cracked over the years, but we can tell you how many we’ve cracked perfectly: very few. Having recently learned about the best way to do so, however, we can feel comfortable telling ourselves that this decades-long problem isn’t…
Avoid the Rim
First and most importantly, stop using the edge of a bowl or frying pan. If your cracking technique is too soft or too hard, and bits of shell slide out along with the yolk, you aren’t just applying the wrong amount of force — you’re using the wrong surface. Cracking an egg on a rim ruptures its delicate membrane and forces bits of shell up into the whites and yolk. This method also risks breaking the yolk, ruining your plans for sunny-side up eggs.
Keep It Flat
Instead, crack the egg on something flat, such as the kitchen counter (after cleaning it, of course), a cutting board, or the bottom of a pan. Hold the egg horizontally and give it one firm tap on the flat surface. Once the egg is cracked, hover it over your pan or bowl. Then, lightly press both thumbs into the opening until the membrane breaks and gravity pulls the contents out. This is much more likely to result in a single clean break, keeping the membrane intact and the shell out of your scramble.
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Cracking an egg on a flat surface might feel unintuitive at first, especially if you’ve been using a different technique for most of your life, but you’ll be surprised how quickly it starts to feel natural — and how much more satisfying your eggs taste.
