José Andrés Has Beef With The Way We Crack Eggs

One of the immutable laws of the universe and life, in general, is that if you want to make an omelet, you'll have to crack a few eggs. Considering that the average American eats upwards of 270 eggs a year according to Statista, you'll actually probably have to crack more than a few eggs in your lifetime so it's a skill most people can really use. However, exactly how you crack those eggs – whether you go tap two eggs together or crack your eggs with one hand — is subject to change! There may be many ways to crack an egg, but that doesn't mean that all of them are effective. In fact, according to Michelin star chef José Andrés, one method for opening eggs is downright dreadful.


In a video posted to his YouTube channel, Andrés explains that cracking an egg by hitting it against the rim of something like a bowl or measuring cup can actually be quite detrimental. That's because when an egg hits a convex edge rather than a flat surface, the force can cause pieces of the shell to get mixed in with the inside of the egg, and mix up the yolk and the egg white. Even worse, if the shell is tainted with any germs, it can contaminate the rest of the egg.

Opt for a flat surface

Instead of roughly hitting an egg against the rim of a mixing bowl, chef Andrés recommends gently tapping it on a flat surface like a clean counter or cutting board. When cracking an egg, you'll want to strike it in the middle, not on the ends. Once you've made a substantial crack, use your thumbs to dig further into the egg and split the shell in half. This technique should stop any broken bits of shell from mixing into your food, as well as keep the yolk from breaking since it won't come into contact with a sharp corner. Still, if you're just starting to spread your culinary wings and aren't completely confident in your egg-cracking abilities, it may be helpful to practice cracking an egg open into a spare bowl before you try to crack one directly into a hot pan or bowl of brownie mix.


Whether you're making a cake or super fluffy scrambled eggs, knowing the optimal way to crack open one of these little pockets of protein can save you a lot of time and frustration picking tiny shell fragments out of your cooking piece by piece. So aim for a flat surface the next time you crack open an egg to keep the yolk and your sanity intact.