Thread: Cracking an egg

Oh, why not. Whats the BEST way to crack an egg? Really. I started by using the side of the pan I was cooking on and moved to cracking on an upturned knife. I used to get little shell bits in the eggs all the time. Now I crack it flat on the counter top. Works well and I haven't put a shell in my eggs in months. But my gf thinks I'm nuts.

Any ideas?

I worked as a cook a couple of summers ago, and had to cook breakfast on one of those big stainless steel grills. Military setting. I went from novice to expert in no time flat. At the speed the orders would come in, I really had to multi-task. There'd be a line of people, and I'd ask around ten of them wanted.

Nodding to them individually, they'd each tell me their order. "Sunny side up? Over easy? Scrambled? Omlet, with everything? Over easy? Over hard? Poached?"

"Sure, no problem."

Then I'd make those orders, asking for more as I went. Not the kind of job you wanted to work while hung over.

The way I cracked the eggs was right on the surface of the flat grill. I'd have one in the right hand and one in the left and I'd crack them each at the same time.

Funny enough I am also a flat counter cracker. I hate it when I get shell bits in the batter I am making, and the counter just seems to prevent it.

Originally Posted by Blade Wielder

I worked as a cook a couple of summers ago, and had to cook breakfast on one of those big stainless steel grills. Military setting. I went from novice to expert in no time flat. At the speed the orders would come in, I really had to multi-task. There'd be a line of people, and I'd ask around ten of them wanted.

Nodding to them individually, they'd each tell me their order. "Sunny side up? Over easy? Scrambled? Omlet, with everything? Over easy? Over hard? Poached?"

"Sure, no problem."

Then I'd make those orders, asking for more as I went. Not the kind of job you wanted to work while hung over.

The way I cracked the eggs was right on the surface of the flat grill. I'd have one in the right hand and one in the left and I'd crack them each at the same time.

Yikes! I think I’d be scrambled trying to do that sober.



-Michael

I have a granite counter. I use the 90 degree edge by the sink. I was going to ask if anybody does it one handed but I noticed the previous post.

Rick

Alan,

You are right on. A solid flat surface is best. I use the inside wall of my kitchen sink to catch any potential spills. Eggs go directly into a bowl for inspection first (this is food service SOP), then, if no shell pieces are in the eggs, into the pan, recipe, or what-ever. Best thing to use to quickly remove a small amount (one or two pieces) of egg shell is another piece of egg shell. For lots of broken pieces, a sieve (strainer, china cap) will work better.

I have a bit of experience, culinary school and many years in food service.


Scott

I spent several years in the military as a cook and blade wielder's description is right on the money!! I prefer a flat surface also!!


Mark

I lay out a paper towel on the counter and crack the eggs on top of that.

RT

on the rim of a cup into the cup

I get to check for ... inclusions... that way

My forehead.

-whatever

-Lou

EDIT: Jaeger-dude: That's a JOKE - don't try this at home

(...-sheeesh!...)

-Lou

EDIT-EDIT: ....on second thought....