How can I crack an egg into the frying-pan without breaking the yolk?

Answer 1

That just takes practice, tap the shell on the edge of the pan until it cracks on an even line, then separate the two halves of the shell while holding the egg close to the surface of the pan so it doesn't have to fall far.

There is at least one alternative way to break on egg too...

Answer 2

First, you need to make sure that your eggs are fresh and of a good quality.

A low quality egg will be naturally runny and the yolk will easily break.
If you get a high quality egg, the whites around it will also be thicker and more protective of the yolk.

Always make sure your pan is hot and well greased. Butter, nonstick spray, etc.

One thing you can do to keep the yolk intact is break the shell with a spoon. Tap it hard enough that it cracks, but gently enough that it doesn't break. Place your thumbs just outside the crack, and get a gentle grip on each end of the egg. Push in with your thumbs, and use your grip to separate the two sides of the shell. Also, the closer to the pan you can do this, the better. The less handling you do, the less likely it is to break.

Another way is to just crack it by pressing in with your thumbs. You can usually get a nice crack with this. You'll have to develop your own method for cracking, but this is the one I use.

Once again, the biggest thing I can stress is to have a good quality egg with very little handling.

I have to make a Bearnaise every day, so I need to keep my yolks whole and separated from the whites. When I do this, I crack them on the counter, but when I hit too hard, the yolk always breaks. Just be firm, yet gentle and keep it close to the pan, and you should get the kind of egg you're looking for.

Answer 3

don't crack it into the pan - crack the egg by lightly tapping it on the counter top, and empty the contents into a separate bowl or cup, then pour into pan. this way, 1) you don't get shell in your pan, 2) if the egg is not good, or has something distasteful in it, you can pitch it out without having to wash your pan, and 3) the yolk is not smacking into the sharp side of the pan, causing it to break. also, make sure your pan is screaming hot, then put in the fat you will cook in, then the food - hot pan, cold oil makes food not stick to pan.

Answer 4

I make sure that the pan and oil are hot first then I crack it close to the pan and let the white hit the pan first and start letting the yolk out slowly. when it comes time to flip I keep the egg as close to the pan as possilbe, even using the side. and I slowly turn it, I never just fling it. I always keep my yolks.

Answer 5

I just want to echo "SmartAlec" Don't use the edge of the pan to crack the shell. That will tend to send very small pieces of shell into the egg. It also increase the chance that the edge will break into the yolk.

Use the flat surface of the counter top or the stove. The shell cracks in larger pieces that are easier to control and retrieve if they do fall into the pan.

Answer 6

you crack the egg against the pan, then you seperate the shell very close to the surface of the pan

Answer 7

Usually the don't break when you put them into the pan, but when you flip them over. If you're having trouble, you are probably hitting them too hard.

Answer 8

Carefully break it into a bowl first, and then gently poor it into the pan.

Answer 9

Carefully.