We’ve all been there—trying to crack an egg and getting more shell in the bowl than the yolk. Getting rid of the tiny shells that get into the batter is a nightmare, so how do chefs make it look so easy? Cracking eggs is a skill and with these techniques, you can master it!
Beginners: Crack on the Countertop
Start by gently, but firmly grasping the egg and rapping it against the countertop, so its side is against the surface. Give it a sharp tap, so it cracks with one larger split. When the shell breaks, use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.
Intermediate: Hit Two Eggs Together
Hold an egg in each hand and tap them together. One egg will be cracked. Then, use your fingers to split open the eggshell and pour the yolk and white out into a bowl. When you’ve cracked all your eggs but one, crack the last egg against the countertop.
Advanced: One-Handed Egg Crack
Hold the egg in one hand and position your fingers so your thumb and index finger and on one side and your middle and ring fingers are on the other. Pull your hand apart to open the egg and make sure you are holding the egg securely. Now, crack the egg against the bowl. Pull the shell apart with your thumb and middle finger.
