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.
Well, if you are a counter cracker you might use too much force if you switch to bowl edge. The bowl edge is pointier, the counter is flat. But it’s just a calibration thing.
I don’t get any shells when I crack it on a flat surface but do on an edge of anything. Learned that this was the case for me back in the 80s.
As long as it works it works.
While I do agree both are viable, and mostly just doing what you are used to works best, I have to disagree in a vacuum.
I find that cracking on the edge of a bowl tends to push the shards of the shell inside and rupture the membrane if you hit a bit too hard, and then the egg takes it with it for a ride. When you do it against a flat surface, it’s easier to get an even cracks you can pull apart without the membrane breaking, which keeps the shell together. Honestly, just gives you more of a margin of error if nothing else; if you’re super used to it, as you said, it’s probably not a problem worth trying to fix.
I don’t know if doing it one handed makes a difference. just my two cents as an ex-professional baker.
I crack on the counter because with the bowl edge it gets on the counter and drips down the side of the bowl. With the counter it only gets on the paper towel that I set there to contain the shells.
I feel this may also be a thing dependant on egg quality. I grew up on eggs from well-fed, backyard chickens and the strength of their shell was high compared to most store bought ones (bar a few organic farms).
I cracked store bought on the bowl and ended up fishing shells out of the mix for a few months after that before I switched.
You do you, and agreed even worst case is a really minor inconvenience, but 1/50 is significantly more common than what I get cracking on the counter. I’ve gotten shell in my food once in the last several years. Plus when done right it won’t break the membrane so you don’t get any egg white anywhere until it is above the pan
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.
Well, if you are a counter cracker you might use too much force if you switch to bowl edge. The bowl edge is pointier, the counter is flat. But it’s just a calibration thing.
I don’t get any shells when I crack it on a flat surface but do on an edge of anything. Learned that this was the case for me back in the 80s.
As long as it works it works.
I crack my eggs on my ear. Haven’t heard any complaints about shells.
While I do agree both are viable, and mostly just doing what you are used to works best, I have to disagree in a vacuum.
I find that cracking on the edge of a bowl tends to push the shards of the shell inside and rupture the membrane if you hit a bit too hard, and then the egg takes it with it for a ride. When you do it against a flat surface, it’s easier to get an even cracks you can pull apart without the membrane breaking, which keeps the shell together. Honestly, just gives you more of a margin of error if nothing else; if you’re super used to it, as you said, it’s probably not a problem worth trying to fix.
I don’t know if doing it one handed makes a difference. just my two cents as an ex-professional baker.
Sometimes my bowl wobbles and the egg doesn’t crack, so I whack the egg with the edge of my utensil. And yes, any shell bits are easy to remove.
I crack on the counter because with the bowl edge it gets on the counter and drips down the side of the bowl. With the counter it only gets on the paper towel that I set there to contain the shells.
I feel this may also be a thing dependant on egg quality. I grew up on eggs from well-fed, backyard chickens and the strength of their shell was high compared to most store bought ones (bar a few organic farms).
I cracked store bought on the bowl and ended up fishing shells out of the mix for a few months after that before I switched.
You do you, and agreed even worst case is a really minor inconvenience, but 1/50 is significantly more common than what I get cracking on the counter. I’ve gotten shell in my food once in the last several years. Plus when done right it won’t break the membrane so you don’t get any egg white anywhere until it is above the pan