On 9/20/2013 4:32 PM, Brooklyn1 wrote:
> Janet Wilder wrote:
>> Kalmia wrote:
>>>
>>> This may be basic to most of you, but I'm a recent convert.
>>> I don't rap eggs on the side of the bowl any more - one light
>>> rap on the flat countertop and no more shells! At least, I
>>> haven't had one drop into the ingreeds since I became stalwart
>>> in breaking eggs this way.
>>
>> I learned that on a cooking show years ago. That's how I do it now.
>> No more shells.
>
> Watch any short order cook, they crack eggs on a flat surface, almost
> always on their griddle (one handed, never seen a real cook need two
> hands to open a cracked egg), even if they then dump the eggs in a
> bowl for beating.
>
Most people don't cook at home as if they are short order cooks. I
don't cook eggs on a griddle nor am I cooking 10 different orders at
once. I admire short order cooks. I really do!

The only time I ever cracked eggs onto a griddle was during a lengthy
power outage. I was cooking on a charcoal grill. First I cooked a
pound of bacon on my grandma's cast iron griddle. Then I drained the
grease and fried some eggs. I cracked them on the upraised edge of the
griddle. Not on the flat surface.

I'm sure I also use two hands to crack open eggs. Is one-handed
supposed to impress someone?

Point is, I don't usually wind up with egg shells in what I'm cooking.
A small speck is easy enough to spot and fish out. Crack your eggs
however you like. There is no right or wrong way.

Jill