2006-08-09 01:16:58 · 14 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Gently but firmly crack the eggs on a flat surface like your countertop, then bring them over the bowl and open. Do not crack them on the bowl.
2006-08-09 01:21:43 · answer #1 · answered by jrs71201 2 · 1⤊ 0⤋
I think the biggest mistake egg splitters make is to tap the bowl gently to break the egg. All that does is create lots of small cracks which easily fall into the bowl.
Hit the egg sharply,but not too hard. It will crack open at one spot without all those little cracks.
Too hard and you'll get egg all over you though!
Always crack your eggs into a glass or small bowl first. Then you can remove any bits of shell that exist before it affects the flour or omlette etc that you're cooking.
2006-08-09 01:21:38 · answer #2 · answered by ◄ Mal ► 3 · 0⤊ 0⤋
Yea simple, crack the middle lightly on the side of the pan or bowl just enough to where the insides come out , If you have trouble with that once you if the crack oh make sure the crack is in the middle of the egg. Take a hold of the egg and pull it open. Just watch the food channel the chefs do that trick all the time. They just do it a little faster
2006-08-09 01:21:24 · answer #3 · answered by glenn s 2 · 0⤊ 0⤋
You have to be very careful for that. Just hit the egg gently on a hard place. break it using thumbs of both of your hands. I do it regularly in this way without getting bits of shell in the bowl.
2006-08-09 01:23:12 · answer #4 · answered by funnynice2006 3 · 0⤊ 0⤋
Just tap the side of the egg easily so that you don 't crack it into alot of pieces resulting in shells falling into what your cooking...also, keep the egg as close as possible to the pan or batter or whatever your using it in..
If a shell does fall into what your cooking, take another BIGGER piece of the egg shell and grab it with that. It attaches right to it.
2006-08-09 01:21:35 · answer #5 · answered by Dee 5 · 0⤊ 0⤋
I undergo in techniques Martha Stewart years in the past showing a thank you to do away with the broken egg shell products with a extensive component to egg shell. For some unusual reason they are involved in one yet another.
2016-12-11 10:17:41 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Practice
2006-08-09 01:20:56 · answer #7 · answered by lipstick7000 1 · 0⤊ 0⤋
Never crack it against the edge of anything - always crack it on a hard, flat surface. If you crack it against the edge of the counter or bowl you're forcing bits of the shell up into the white and yolk.
2006-08-09 01:20:47 · answer #8 · answered by They call me ... Trixie. 7 · 0⤊ 0⤋
A firm twack to the middle of the egg with the BACK of a butter knife. You may need two or three for a neat release!!
2006-08-09 01:35:43 · answer #9 · answered by zara c 4 · 0⤊ 0⤋
Yes, break it first then move to the bowl.
2006-08-09 01:20:36 · answer #10 · answered by Puppy Zwolle 7 · 0⤊ 0⤋