I am no stranger to cracking eggs (I make these for my two-year-old almost daily), but I still end up with eggshell shrapnel in my bowl more than half the time. Finally, though, I’ve learned the simple trick to a perfectly cracked egg…
Knock the egg once on a flat surface (NOT the edge of a pan or bowl); this will make a horizontal crack along the middle of the egg.
On the off chance you do get shell in your bowl — and chasing that slippery piece around with a spoon or your finger feels law-of-physics impossible — just use a piece of shell to scoop it out. The edge of a cracked shell is perfect for cutting through egg white.
Brilliant, right? Any other egg tricks to share?
P.S. How to create the perfect cheese plate.
(Photos by Yossy Arefi for Cup of Jo)