The title of this blog may give you the thought that I'm a professional in cooking. Unfortunately, it's totally opposite. I hate cooking and definitely I am a bad cook. Sadly, I still have to cook sometimes, for myself or for my parents. And with eggs I can quickly cook some simple dishes. In another word, dishes cooked from eggs are my favourite recipes because they are not complex.
However, I always have problem in cracking open the eggs. The shell of the eggs often shatter into lots of pieces and it's really hard to pick them out. This really annoys me but no matter how many times I cook eggs it still happens. I think it's because my cooking skill is a disaster.
Anyway, I asked Google and see that not only me have this problem. And I also found some interesting advices on Internet.
1. Another way to to take out the soft part of an egg without breaking it.
You can poke a hole at each end of an egg and let it leak out.
2. The quality of the egg can be the cause of my problem.
Cheaper eggs where chickens are not raised well often have thin brittle shells which shatter into lots of pieces when we break it. Better quality eggs hold their shape better and you get two neat(ish) halves
3. Dont crack the egg on the edge of the bowl.
It's better to tap the egg on a flat surface, like a countertop. The curved surface of the bowl just can break a spot in the egg not a line as flat surface can do.
4. Tap the eggs hard enough.
Of course one needs to practice many times to know how is hard enough. If you dont tap it hard enough, the shell rifts but the white thin layout below it does not. Therefore you cant use your thumbs to separate the halves and let the soft part of the egg out.
Well, it seems I have written a too long blog for a simple problem. Now, I need to practice. Hope it works for me.
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