I often hear various chefs on TV advise me to crack eggs on a blunt surface (e.g., a table top) so that you don't push shell fragments inside the egg. I used that advice on a few occasions with awful results - - a shell that won't open unless you pry/pull it open and shell fragments all over. I prefer to crack eggs on the rim of a drinking glass, the narrower the better. They open like an oval pacman if you know what i mean. No issues with shell fragments in the mix. Further, i just dump the cracked egg into the glass until needed. Any opinions? Feel like I'm missing something.