[CW: kitchen eggs]
Image description: a tumblr post (made by crusader-kings) asking about how to crack eggs, (the ones laid by chickens, not trans eggs) with a tag (added by homura) responding with ‘i tell him he’s pretty and start calling him my wife’
I apologize for the bad image description, this is not my area of expertise.
Chefs like to crack an egg on a flat surface, because it supposedly prevents pieces of the shell to get in the egg. But so far I haven’t found out how to do this without it getting messy.
What I’ve found is that it’s something that takes practice; I once made French toast for 30 people and had to crack 72 eggs for the custard. That basically gave me the free reign to play around with the feel of it and the only thing I can really say is that you kinda have to gently bounce, the egg, let it’s own weight and shape do the work for you. If done right, you can spin the egg a bit as you do it and get a very clean crack line around it to just pull the egg apart into two halves.
Yep, it’s just practice, lots and lots of practice. I did it while making eggs- if I did it right I fried them, if I broke the yokes scrambled eggs it is. I was taught by an actual chef in culinary camp, but it took me awhile to actually get the technique down. I can one hand crack, but only if I don’t care about the yoke staying together.
i used to crack eggs on my forehead for teh lulz
// edit
also sometimes used the knuckles of my fist, which works better, but less lulz
I use a knife to crack the eggs in the middle, seems weird I know but it works very well for me and doesn’t leave shell fragments. You don’t need a very sharp knife, just needs to be sharper than a butter knife.
