Brother, I been there, too and we both know ain’t pretty. Yes, Shell Diving is high on the Kitchen Humiliation List, together with dropping a piece of toast jam-side-down on the floor, opening the oven door and having massive clouds of smoke blow out, or cracking an ice cube tray too strongly and sending rogue cubes scattering all over the floor.
Yes, the Awful Egg Crack is guaranteed to redden some cheeks and knock amateur chefs down a few pegs. Nobody wants to be That Guy, who cracks that egg, that badly, and that’s why it’s so sweet when you finally do master The Perfect Egg Crack. You can do it at home, by yourself, with a bit of practice. Just follow these three easy steps:
Step 1. The Tap N’ Crack . There is some debate on where exactly the egg should be tapped. Most folks like to tap the egg against an edge, like the side of a mixing bowl, but some argue that you should only tap the egg against a flat surface, like a kitchen counter or cutting board. Whatever you choose, just be sure to only dent the shell lightly instead of giving it a career-ending stab wound. Pushing too hard will result in a Slime Explosion, and unless you want to be called Salmonella Hands for the rest of your life, you don’t want that.
Step 2. Big Thumbs. This is the moment of truth. Stick your two thumbs in the dent you made and in one swift move just dig them in there deep and pull them apart. If you did it right, the shell should snap easily into two beautiful pieces, dropping its slippery plunder into the bowl below. Now, some people opt for the One-Handed move instead of ol’ faithful Big Thumbs, but I say that’s too risky. Besides, what are you really going to do with your free hand anyway?
Step 3. The Inspection. Go ahead, give it a once over. Grab a magnifying glass or hold it up to the light if you need to. But I’m going to guess it’s looking pretty pretty, my friend. Because you just performed a Perfect Egg Crack.
So beat that egg, fry that egg, whip that egg into some cake batter. It’s time to say goodbye to Kitchen Humiliation and hello to some well-deserved Kitchen Pride.