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Cracking eggs-proper technique?

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Cracking eggs-proper technique?

markabauman | Jan 1, 2009 07:00 AM

Happened to see a TV commercial for a well-known brand of eggs showing "my son the chef" cracking eggs on the rim of a bowl. Have seen Jacques Pepin expounding on cracking eggs, saying that this method might introduce bacteria on the outside of the shell into the egg, that it might increase the possibility of shell fragments into the egg and that you don't actually get as much egg white by using this technique. He shows the method of cracking the egg on a flat surface, such as the counter or cutting board. Any comments?

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