That's why you use good cookware like 18/8 stainless steel and clean the pan immediately after cooking (18/8 won't warp until the temperature change stress and keeps the kitchen tidy).I've also found that cracking on the edge of a hot pan gets some egg innards high on the lip of the pan, which can burn itself on. These days I use a griddle for eggs, but still.
Thank you.
I promised you a Wally thread last week-end, and finally got around to it.
Unfortunately mine might actually be useful. Fail.
Tabletop... really? Wouldn't that just make unnecessary mess?
If you know what you're doing you don't. I haven't had shells in my eggs in a loooong while. A swift slightly forceful *crack* is all you need; just enough force to crack the shell but not separate it. Then use your hand(s) to separate the shell.If you do it on the edge of a bowl, you are pushing egg shells into the egg. Best bet is to use a flat surface.
I hadn't thought of that. I'll have to do that in the future. Thanks for the tip!I usually tap the tip of two eggs together. This creates small fracture which I can easily peel open for a nice small hole. This allows me to empty only the egg whites while the yolk remains perfectly intact inside. This method works perfectly if you want separated egg white and yolk for whatever you are cooking.
That's exactly what I do, except on the pan since I'm usually standing in front of the stove (if cooking them).If I don't need the egg separated, I hit the side of the egg against the counter (one handed) which creates an even fracture along the circumference of the shell. I then split the egg open (again, with one hand).