- cross-posted to:
- 196@lemmy.blahaj.zone
- cross-posted to:
- 196@lemmy.blahaj.zone
[CW: kitchen eggs]
Image description: a tumblr post (made by crusader-kings) asking about how to crack eggs, (the ones laid by chickens, not trans eggs) with a tag (added by homura) responding with ‘i tell him he’s pretty and start calling him my wife’
I apologize for the bad image description, this is not my area of expertise.
Chefs like to crack an egg on a flat surface, because it supposedly prevents pieces of the shell to get in the egg. But so far I haven’t found out how to do this without it getting messy.
You’re probably doing it too hard. Done lightly enough, it will crack the shell without splitting the membrane underneath, leaving a “crater” in the surface of the shell. Then you can push a thumb into the crater to open it once the egg is over the bowl
What I’ve found is that it’s something that takes practice; I once made French toast for 30 people and had to crack 72 eggs for the custard. That basically gave me the free reign to play around with the feel of it and the only thing I can really say is that you kinda have to gently bounce, the egg, let it’s own weight and shape do the work for you. If done right, you can spin the egg a bit as you do it and get a very clean crack line around it to just pull the egg apart into two halves.
Yep, it’s just practice, lots and lots of practice. I did it while making eggs- if I did it right I fried them, if I broke the yokes scrambled eggs it is. I was taught by an actual chef in culinary camp, but it took me awhile to actually get the technique down. I can one hand crack, but only if I don’t care about the yoke staying together.