There is, in fact, more than one way to crack an egg. But if you want to minimise contaminant exposure, and keep bits of shell out of your omelettes, you should crack them on a flat surface, not the edge of a bowl.Cooks Illustrated demonstrates the proper procedure, and explains it a bit, in a video below. Back when we were fascinated by No Reservations‘ “Techniques” episode, we noted that influential French chef Jacques Pepin gave the same instructions, citing food contamination. Others agree — it’s about keeping yolk from running down your bowl, keeping raw egg away from any mixture you’re making in the bowl, and keeping whatever was on the side of your bowl from entering your egg creation.
I’d always used the bowl-lip method until thinking through the chain of exposure a bit; now I’m sold on the flat surface cracking. Drop us your additional egg-cracking tips in the comments.
The Right Way to Crack an Egg [Cooks Illustrated]
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