Chefs crack eggs with one hand by gripping the egg with their fingers (thumb, index, middle) and using a firm, quick tap on a flat surface (not the bowl's edge) to create a precise crack in the center, then using those same fingers to gently pry the shell apart, leveraging the middle finger on the crack to guide the egg out cleanly, a technique honed by practice.
If you want a sunny-side-up egg, you can do it one-handed, but there's more risk that the yolk will break.
Cracking an egg with one hand is much easier than with two hands Not only is it easier & faster, but the chances of getting shells in your egg is much lower when you use the one handed method. All you need is to hit the egg hard enough and you get a perfect result every time. That is all. Archived post.
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
No, the egg float test isn't completely accurate for determining if an egg is truly bad (rotten), though it generally indicates freshness or age; a floating egg is usually old and should be tossed, while a sinking one is likely fresh, but a fresh egg can sometimes float, and an old one can still sink, so the sniff test after cracking remains the most reliable way to check for spoilage.
Physicists explain that we're predisposed to hit the egg against a hard surface where the egg is flattest, or, its center, where its oblong shape widens; that's the point at which an egg is weakest. The egg puts up more of a fight at its round, arched ends.
When you crack an egg on the rim of a bowl or pan, you risk pushing a bit of the shell into your egg. Instead, crack it on a flat surface and separate the shell with your fingers.
Chefs often use a knife to crack an egg for several reasons: A knife allows for more control over where the egg is cracked, helping to minimize shell fragments in the egg. The sharp edge of the knife can create a cleaner break in the eggshell, making it easier to separate the egg into a bowl without making a mess.
Most healthy people can eat up to seven eggs a week without increasing their risk of heart disease. Some studies have shown that this level of egg consumption might even help prevent certain types of stroke and a serious eye condition called macular degeneration that can lead to blindness.
How long do eggs last in the fridge? The general consensus on food safety from the USDA is that raw eggs in the shell will last for three to five weeks when properly refrigerated.
The FDA does not recommend water glassing as a safe method for storing eggs. Calcium Hydroxide (slacked lime) is known to contain botulism in the powdered lime itself. Hydrated lime does not protect against botulism in long-term storage without acid and heat to kill it.
If you place an egg straight out of the fridge into a pot of boiling water, the sudden temperature change can cause the eggs to crack (I can't even count the amount of times I've done this). Bringing the eggs to a boil in cold water allows them to heat up slowly, reducing the risk of cracks.
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
Cracking Eggs on the Edge of the Bowl
First things first: Don't crack your eggs on the edge of the bowl or you may get pieces of shell in your beautiful frittata. Gently tap the egg on a flat countertop, then open it over the bowl. If a bit of shell still sneaks in, use another piece of shell to fish it out.
Dropping it on the flat surface actually serves to keep the egg more intact than breaking it completely on an edge. This way, you have less chance of shell spillage and broken yolk.