How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe.
You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your recipe and discard the shell.
It's not rocket science, you crack the shell, push it aside to drop the egg into the bowl/container, and discard the shell.
No difficulty, but a point to note anyway, to crack the egg you may do as your mum or dad taught you when you were a child, that is to say that you crack the egg using the edge of the bowl to break the shell.
A natural enough gesture, but not at all effective...
You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your recipe and discard the shell.
It's not rocket science, you crack the shell, push it aside to drop the egg into the bowl/container, and discard the shell.
No difficulty, but a point to note anyway, to crack the egg you may do as your mum or dad taught you when you were a child, that is to say that you crack the egg using the edge of the bowl to break the shell.
A natural enough gesture, but not at all effective...
11 K 4.8/5 (16 reviews)
Keywords for this post:EggBreakTipTrickMethodLast modified on: June 26th 2021
How to break eggs properly?
Why?
First of all, because by doing this you'll get a lot of egg white on the inside and outside edges of your bowl that you'll have to pick up/clean afterwards.Secondly, you have to be careful with the hygiene of the eggs, they come out of a hen's ass (no scoop) and unfortunately a hen's intestine can contain salmonella, bacteria that are sometimes present on the outside of the shell and can pass from your bowl into your recipe, and risk making you sick.
Well, you shouldn't be paranoid about this either, the shells of eggs from the agro-industry are washed before they land on the shelf, you just have to be a little more careful with eggs from your henhouse, or those bought at the market directly from the small producer.
And then if your recipe goes into the oven afterwards, no more risks, but for a mayonnaise for example it's trickier.
All this to say that it is better, if possible, to avoid contact of the eggshell with your preparation in progress, and that therefore this way of splitting the eggs on the edge of the salad bowl is not great.
How do you do it then?
It's very simple, tap the egg on the surface of your work surface, a short sharp tap to start breaking the shell.
Bring the pre-cracked egg to the top of your bowl, and finish breaking the shell by dipping your thumbs inside, and pulling it apart to let the egg fall into the bowl.
Throw away the shell, move on to the next egg.
With this way you are sure to make, no shell/bowl/preparation contact.
To sum up: To break eggs into a preparation, don't knock on the edge of the bowl, but rather on the work surface.
Lasts posts
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,2085
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,875
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,2915
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,4695
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,5865
Other pages you may also like
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...March 8th 20247,8645
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202190 K 23.9
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...January 14th 202211 K
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021140 K4.5
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.February 16th 201911 K5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.