Cracking eggs on the counter instead of on the edge of a bowl.
I crack eggs on the bowl edge, and have for 50 years, literally since I was 10 years old and my mom taught me to make scrambled eggs. Maybe one in 50 gets a piece of shell in the egg, no big deal, just pull it out.
I crack with the blade of a knife (since I generally have one handy to chop whatever else I am including in the dish). I can get a very good crack with minimal force. Since it is such a small break, there aren’t any large pieces of shell to get into the food. I don’t cook recipes that require separating the white from the yolk, so I am not sure how often I break the membrane between the two, but from casual observation, it is almost never.
Cracking eggs on the counter instead of on the edge of a bowl.
I crack eggs on the bowl edge, and have for 50 years, literally since I was 10 years old and my mom taught me to make scrambled eggs. Maybe one in 50 gets a piece of shell in the egg, no big deal, just pull it out.
I crack with the blade of a knife (since I generally have one handy to chop whatever else I am including in the dish). I can get a very good crack with minimal force. Since it is such a small break, there aren’t any large pieces of shell to get into the food. I don’t cook recipes that require separating the white from the yolk, so I am not sure how often I break the membrane between the two, but from casual observation, it is almost never.