5 Techniques Chefs Use to Crack Eggs
If you’re a fan of baking, you know that one of the most important parts of any recipe is cracking eggs. That’s because it’s one of the most essential steps in making sure that your final dish is as perfect as possible.
But if you’re not an expert baker, the task of cracking egg can seem like a Herculean task that’s hard to master. Luckily, there are a few techniques chefs use that are easy to pick up and apply, no matter your skill level.
#1: Flat Surface
No matter the recipe, it’s always best to crack your egg on a flat surface, such as your countertop or cutting board. This will ensure that your eggs are a clean split without any shell pieces getting in your dish.
#2: Rim of Bowl
Another option for ensuring that your eggs are clean is to crack them against the rim of your bowl. This method has a few drawbacks, however; first of all, it doesn’t establish a clean break that will separate your egg into two halves with no shell fragments. It also introduces the possibility that tiny pieces of shell will fall directly into your mixing bowl or pan, increasing the chances of bacteria getting into your mixture.
Another way to achieve a clean split is to crack the egg on the counter. The advantage of this technique is that it can be done quickly, and the break is cleaner since it’s closer to the center of the egg. But it’s not the most convenient way to crack an egg, and it can be difficult to control if you hit the rim of your bowl too hard or with too much force.
To crack an egg, hold the shell in your hand and then tap the top of the egg on a flat surface. This will give you an even crack and will make it easier to separate the egg shell into the whites and yolks.
#5: One-handed crack
A popular technique used by many professional chefs is the one-handed crack, which is a great way to speed up the process of cracking eggs and ensure that they are all shell free. According to Serious Eats, this technique involves using your dominant hand’s pinky and ring fingers to grip the bottom of the egg, then use your thumb, index finger, and middle fingers to pry off the top.
If you’re new to this, the best thing to do is practice, and you’ll get the hang of it in no time. Once you’ve mastered the technique, it’s not too hard to crack a dozen eggs at once.
The one-handed crack is a tried-and-true method that’s simple to master and is the best way to make sure that your egg is completely shell free. It’s not as accurate or precise as a two-handed crack, but it will ensure that you have a clean, easy-to-pull egg every time.