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You’ve Probably Been Cracking Eggs Incorrectly Your Whole Life
By Mikelle Leow, 12 Aug 2019
Image via Shutterstock
Most people were taught to knock their eggs against the side of a bowl or a sharp edge, but it seems that the technique isn’t all it’s cracked up to be.
This common method is among the reasons why you sometimes find a shell piece in your scrambled eggs or leave a broken yolk in your bowl, which isn’t ideal for sunny-side-ups.
What it’s good for, though, is speed, says Nick Korbee, who’s the executive chef of Egg Shop NYC. Korbee tells TODAY Food he relies on the sharp-edge method because he has to prepare mass servings of scrambled eggs.
If you’re cooking in small batches, however, the chef says there’s a more effective way to crack your eggs. Simply knock them against a flat surface, such as a countertop, as this method is least likely to leave a shell in your egg and keep your yolk intact.
In fact, Korbee says he favors this technique when cooking his eggs sunny-side-up or when he has to separate the yolks from the whites.
If you’re still partial to the quicker way of hitting your egg against a sharper edge, Korbee recommends splitting it over a strainer to prevent shell fragments from getting into your dish, though that’s one more kitchen tool to wash for something as simple as an omelet.
The chef has also recommended his most effective techniques to remove egg shells easily, as well as separate the whites from yolks, which you can read more about here.
[via TODAY, cover image via Shutterstock]
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