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...
12 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
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20251,252 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,6155
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 20251,8915
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 20253,376
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 20243,8355
Other pages you may also like
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.May 28th 202112 K4.9
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201762 K 24.2
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20251,252 15
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...March 26th 201241 K4.5
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...April 18th 202018 K4.5
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.