Is there a knack to breaking an egg without breaking the yolk?

Question

Seems like a silly question I know, but about 1 out of every 3 eggs I crack, I break the yolk.. I tend to use large free range eggs, which I keep in the fridge.. Is there a secret 'chefs trick' I can use to lower my broken yellowy bit stats?

Answer 1

Use another egg to crack one open. Only 1 egg will break and I've never broken a yolk with this method.
It does not seem to matter what the temp of the egg is, cold or room temp.

Answer 2

it takes time to get the right feel as how hard to crack it ...(hit it on the edge of something)when i first started had the same problem and i was a cook in the military and had to crack 30 doz at a time i learned real quick because the broken had to go in a pan and the whole eggs were 2 to a monkey dish.....you might try breaking into a dish and not into a hot pan.....now adays i can crack 2 eggs at a time 1 in each hand )..with probably only 3 out of a 100 brokenbut as i say it time and that certain feeling ive been doing it for over 40 years...it will come......you recieved a lot of suggestions on what works for others so find your way...

Answer 3

The fresher the egg the better ... then break it very gently into a saucer and use a spoon to hold the yolk in place while you pour the white into a separate container. You can actually get implements that look like saucers with perforations below the lid, so that you crack the egg gently into the saucer and you can pour the white off while holding the yolk in place.

Answer 4

I have never broken a yolk in all my years of cooking. its either bad luck or ur being too heavy handed. only advice i can think of is dont keep your eggs in the fridge. even though all fridges in creation have little egg trays in them, the fridge is the worst place to keep them (except of course for the freezer or the washing machine) look at your egg box it says store in a cool dry place. keep them in the box and keep them in a cupboard.
other advice keeps popping int my head, im assuming your frying the eggs here, are you making sure the frying pan is really hot before putting your eggs in? my pan is always hot with just a little oil, enough to grease the pan and stop the egg sticking, i even crack them one-handed and still dont have a prob with the yolks.

Answer 5

I personally tap lightly on the corner of the counter. Try to find a part of the counter-top that's not smooth. Once you see the egg crack, then you just need to open it by applying pressure to the opposing side of the crack with your thumbs. Make sure to be careful while doing it because you don't want a pan full of shell.

Answer 6

Watch that movie, with Audrey Hepburn,

The one where her father is the chauffer... anyway in that she gets shown how to break an egg in the french "cordon bleu" school,

Holding the egg in ONE HAND ONLY! , tap it right on its middle on the edge of the bowl, (which you keep secure with other hand) and do a flicking type of motion (like when you horseslap someone on the knee...) separate between your thumb and forefingers one half of the egg (still with ONE HAND the whole time) and use the other fingers to separate the rest (like using chopsticks in a way..)

perfect this techique and you will have them perfect everytime!

Answer 7

Use a table knife, tap the shell sharply, but not all the way through, just the shell. It will crack all the way around, and you can drop the contents into a bowl. Some people like to use the edge of the bowl, if you have the right sort of bowl for it, with no lip.

Answer 8

I usually get broken yolks if I break one straight from the 'fridge, take them out a while before use (30 mins.)tap gently going about1/4 of the way round,then part the shell,if you mess up,enjoy an omellete

Answer 9

i agree with brian m....ive been cooking since i was 14, and i break the eggs with one hand and i never broke a yolk, yet...now watch me go cook some hash browns and eggs and break the yolk....chuckles....i dont know about all the talk about eggs being cold etc...ive cooked with fresh eggs right from chicken and ref..and like i said...never broke one yet....maybe the two hand is the key here....and like someone esle said....try slipping it in a dish....good luck (ps..you;ll have to practice with the one hand deal, once you get the hang of it you'll never use two hands agan.)

Answer 10

no matter what anyone says, the trick is to take your eggs out of the fridge at least an hour before you intend to use them. I don't know why but it works everytime.xxx