We'll tell you how to break an egg correctly: definitely not on the edge of the dish.

(Photo: wikimedia.org)

It would seem that there is nothing complicated - take an egg, break it on the edge of the plate and that’s it. But often we don’t even think about the fact that this is not the best way. Firstly, the shell contains bacteria, especially dangerous - salmonella, which can get into our food. Secondly, if you break the egg incorrectly, small pieces of the shell may end up in the dish. It’s quite difficult to get them - any housewife will tell you about it.

How to break eggs correctly?

When we break a shell on a plate or the edge of another container, it is as if we are pushing the small fragments inside. Even if you wash the shell, it is not hygienic, and it is also inconvenient - shell particles end up in the product. A similar problem occurs when using a knife, even if it is very sharp. And when cutting with a knife, you can damage the thin inner membrane that holds back small fragments.

It's better to do it differently: break the egg on a countertop or cutting board. After this, you need to carefully “stretch” the halves of the shell in the same way as we do after breaking it with a knife. But in this case, not a single piece of shell will get inside.

Since then, I have been breaking eggs this way, stretching the shell halves to the sides with one hand. And believe it or not, not a single egg was damaged, not even the tiniest piece of shell got into the white. Why is that? Don't know. But, apparently, it’s not for nothing that chefs do this.

Simple ways to break an egg without damaging the yolk

A common mistake made by home cooks is cracking the shell on the edge of the dish where they are kneading dough, whipping an omelet, or preparing something else. The result in this case is the appearance of small particles of the hard shell in the finished dish or the spreading of the yolk, whereas in a number of recipes it is required to keep it whole.

To prevent this, you should not break the shell on the edge of the dish or open them with a knife - even the sharpest one, since the correct angle of impact is difficult to calculate. With this method, even experienced cooks can get shells into the dish and often damage the yolk. There are other, already proven and proven techniques that help you quickly and easily cope with the task.

Attention!

Before breaking an egg, you need to thoroughly clean it. There are many harmful microorganisms on the surface. But, you should wash the shell only before using the product, since it cannot be stored for a long time after cleaning - the shelf life is reduced to 4 days.

How to open it correctly with one hand

In fact, it is not difficult, the main thing is to understand the principle.

Open the shell like this:

The product is squeezed in the palm of your hand so that there is some distance between the middle and ring fingers.
The thumb is placed firmly in the middle of the shell on the opposite side - in its widest zone.
The egg is lightly hit on a countertop or other flat surface so that a small crack appears in the shell.
Place a clean container. The ring and little fingers simultaneously open the shell in one direction, and the index and middle fingers open the shell in the opposite direction.

When the resulting gap is difficult to open, you can “cheat” a little and widen it by working with your thumb. The second way to open the shell faster is to turn the egg over and make the crack larger. After a little training, it is possible to use both hands at the same time, which is very convenient in cases where it is necessary to use many pieces at a time or in the work of professional chefs.

Break it so that the shell does not fall into the scrambled eggs.

To prevent the shell from getting into the dish, you need to gently squeeze the egg in your palm. Its pointed end is directed downwards and lightly hit 2-4 times on a table top or other hard flat surface. Then they look for a dent in the eggshell, press it a little with their thumbs to open the break, and carefully separate it into 2 halves. Then pour it into a frying pan (or other prepared container) and cook the scrambled eggs.

How to crack an egg without damaging the yolk

The method of moving the shell halves apart is not the best. If you open an egg this way, there is still a chance that the yolk will touch the sharp edges and spread. To prevent this, you need to lightly hit the egg, which is lying on the palm of your hand, with the sharp part of the blade of a heavy knife.

There should be a small crack with smooth edges. The egg is turned over with the “blunt” side down. With both hands, open the shell a little, and then remove a small part. Through the resulting hole, pour the egg onto the palm folded into a “boat”, allow the white to drain from it into the prepared dish, and the yolk will remain on the hand.

On a note!

The shell can be carefully removed. To do this, wet your finger in water and dip it into a raw egg - the solid particles will stick and can be easily removed.

Keeping the shell intact

To do this, you can simply break the egg on a hard surface. But, when it is necessary to keep the shell intact without splitting it too much, and at the same time remove the egg, the blowing method is used. Take a thin awl or a thick needle - the instrument is pre-disinfected - and pierce the shell on both sides - at the “sharp” and “blunt” ends.

Insert a toothpick into the hole and mix the yolk and white inside the shell. Place the egg over the prepared dishes and use a medical syringe to pump air into it through the upper puncture. The contents of the shell will come out through the bottom hole. When the shell is already empty, it is washed with warm water, which is filled with a medical syringe.

Correctly crack 2 eggs at the same time

There are two ways to “open” 2 eggs at the same time. The first is that each one is taken in a separate hand, and then one is smashed against the other, hitting them at the widest point. Then they “finish off” the rest on the tabletop using the classical method. There is a way to break the shells of a couple of eggs with one hand, but this is a rather daring option.

First, the first is taken in the palm so that the index and thumb are on one side, and the middle and ring fingers are on the other. You don’t have to use your little finger, putting it away as conveniently as possible. Since the shell will have to be opened with one hand, the correct grip is extremely important.

They hit the eggs sideways on a flat surface and begin to open the shells. They do this smoothly but confidently. If a person starts to fuss, there is a chance that shell particles will get into the product, the yolk will spread, or the contents of the egg will be splashed (if you overdo it while opening the shell).

To work equally quickly with each hand, the cook needs to practice, but the method significantly reduces the time required to carefully, without splinters, break eggs.

Will you try to crack 2 eggs at the same time?

Yes, of course - it will be a very interesting experience

50%

No, I'm afraid I'll have to clean the whole kitchen later

50%

I already know how to do this and all my friends are always surprised at my skill

Determining the quality of eggs: effective methods

If the quality of some products can be determined by appearance, then with eggs it is more difficult - they are covered with a shell that hides the contents. Therefore, here you will have to use other methods. Be sure to inspect the product carefully before purchasing. What to look for:

Splitting methods

A common mistake is splitting on the edge of a bowl in which dough is prepared or an omelet is whipped. This leads to the appearance of small particles of the hard shell in the finished dish and damage to the yolk, whereas according to the recipe, in some cases the contents of the egg must be separated. Chefs advise breaking the shell with a short, gentle blow on a flat, hard surface. They use proven techniques that allow them to quickly and easily complete a task.

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One hand

The egg is squeezed in the palm of your hand so that there is a gap between the ring and middle fingers. The big one rests on the middle of the egg on the other side (in the widest part). Lightly hit the egg on the countertop to create a crack in the shell. Place clean dishes, and at the same time pull the eggshell in one direction with the little and ring fingers, and in the opposite direction with the middle and index fingers. If the gap is difficult to open, you can help widen it with your thumb or turn the egg over and extend the gap. After training, you can work with both hands at once - this skill is useful for professional chefs.

For the fried eggs

Gently squeeze the egg, point its sharp end down, and hit it 2-4 times on a hard, flat surface. They find a dent in the shell, press it with their thumbs, widening the break, and carefully separate it into two halves. Pour the contents into the prepared container.

How to keep the shell intact

If you need to remove an egg without breaking its shell, use the blowing method. Punctures are made at both ends with a thin awl, one is carefully expanded. Prick the yolk through the hole with a toothpick and mix the mixture. Place the egg over the dish, and use a medical syringe to pump air through the upper puncture. When the contents are poured out, the shell is washed with warm water from a syringe. The resulting blank is used for crafts and decoration.

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Chicken egg is a popular product in cooking. It is used for preparing salads, sandwiches and other dishes….

How to break 2 pieces at the same time

Take an egg in each hand so that the ring finger and little finger touch the bottom. Tap the tabletop with short, clear blows until cracks appear. Holding the egg base with your little finger and index finger, separate the shell and pour the contents into a deep plate.

How to keep the yolk intact

With a quick, clear blow from the back of the knife, they break the shell, moving away from the middle. It is important to calculate the force so as not to damage the contents. Carefully divide the egg into two halves and turn it so that the yolk remains at the bottom. The protein is allowed to drain into a separate bowl. Separators, funnels, and spoons with holes are also used for separation.

On a note! It is advisable to use a separate bowl for breaking: this will protect the dough from shell fragments and prevent the entire mass from being spoiled due to one stale egg.

How to really protect yourself from salmonellosis?

How can you protect yourself from this dangerous disease? There are several rules:

it is better to purchase farm eggs rather than those produced in large factories;
follow all the rules for purchasing this product that we discussed above;
store eggs in the refrigerator in a specially designated place;
thoroughly rinse the storage compartments for such a product;

Be sure to keep the eggs in the refrigerator clean (Photo: marioqqlounge.com)
Before use, wash the eggs thoroughly with warm water and soap;
After use, wash the knife, board and other utensils that came into contact with the eggs.

And a very important note - salmonella are afraid of heat treatment, so under no circumstances consume the product raw.

How to open an ostrich egg

The exotic product is used to prepare omelettes, scrambled eggs, and added to snacks and salads. The egg tastes like chicken eggs, but weighs 1.2–1.5 kg, and the thickness of the durable shell reaches 3 cm. To break it, you will need tools. A thick cloth (blanket, terry towel) is spread on a hard flat surface: this prevents slipping. Place the egg, place a chisel on the top, and gently hit it with a hammer.

When the shell is broken, the contents are poured through the hole made into a deep bowl. It is also convenient to drill the shell with a drill at low speeds. To keep the yolk intact, the top of the shell is cut off. If there are no tools, use a knife. The point is placed against the blunt part of the egg, and the handle is tapped with a hammer to mark the hole. Expand it to the diameter of the prepared tube. Insert it into the shell, blow inside, turn the egg over to drain the contents into a bowl. It is advisable to consume the product completely; storing the raw extracted mass in the refrigerator is acceptable for up to 48 hours.

I always broke eggs with a knife and turned out to be wrong, a familiar chef taught me the correct way

Recently I was walking down the street, and a woman hurried towards me and looked at me intently. I looked closer and it was Valentina. My ex-girlfriend, with whom we studied in the same class. We graduated from school and lost track of each other.

We met and hugged. Let's talk about life, about children, about classmates. It’s inconvenient to talk on the street, so we decided to continue the meeting at my home.

What would an intimate conversation be without tea?

I didn’t have anything tasty for tea, so I decided to quickly bake some pancakes. A time-tested recipe: a liter of milk, a couple of eggs, a little salt and sugar and a little flour (so that the dough does not turn out liquid).

Valya is also in the kitchen. I knead the dough and we talk. It turned out that after she graduated from school, she trained as a cook and had been working at the stove for a long time.

I pour milk into a bowl, beat the egg, as usual, with a knife, and open it. Valentina noticed and said that it was wrong to do this.

And I think it’s worth listening to it. She is an experienced and authoritative person in this matter. And I myself understand that if you break an egg with a knife, shell fragments can get into the escaping mass. And besides, then it’s difficult to keep the yolk intact.

I have this problem with fried eggs. As I cook it, a couple of yolks spread. You need to separate the protein, and I use both a spoon and my finger - it’s inconvenient.

A friend showed me how to do everything right. Take a raw egg and hit it on a table or board, trying to make a crack appear in the middle. Then we separate the shell halves.

I tried it - it’s more convenient. And in one of the halves there remains a whole yolk. Just a sight for sore eyes!

Remembering my meeting with Valentina, I thought about other important things that people don’t always know about.

So, there is an easy way to determine the degree of freshness of eggs. Place them in a container of cold water. They will lie on their side at the bottom, which means they are completely fresh. They will rise, but will not float up - a week. They will float up, but remain in an upright position - 2-3 weeks. They will rise to the surface and float horizontally - rotten.

I also make sure to wash my eggs before I cook anything from them. I wipe them with a sponge greased with laundry soap, and then place them under running water.

This is necessary to do in order to protect yourself from dangerous diseases. And I consider the objections on this matter to be groundless.

We should not forget about proper storage of eggs. Dietary eggs are stored for 7 days at temperatures from 0 ° C to 20 ° C, and table eggs - for no more than 25 days and at temperatures from 0 ° C to 2 ° C. Epidemiologists advise washing them after purchase. And then store in the refrigerator in an airtight container.

It is not recommended to place egg packages on door shelves, as we, unfortunately, often do: due to temperature changes.

That's all. I hope you get something useful from my story.

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Author: iarriba
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5 Ways to Cook Regular Eggs Like a Master Chef

As soon as I leave home, I always close the washing machine - learned from bitter experience

Smash

The first method is the simplest - you just need to break an egg. This is convenient if the product is intended to be used immediately in preparing a dish. For example, you decide to bake pancakes and you need a couple of raw eggs. Take them and break them with a fork or knife, whichever is more convenient. But, if you suddenly come across a boiled analogue, try to eat it as soon as possible. The shelf life of a broken boiled egg is shorter than that of one in the shell.

If you simply leave such a product on the table and eat it only the next day, it can cause poisoning. Take care of yourself and your loved ones - put boiled broken eggs in the refrigerator! This is the only storage option acceptable.

On a note! If you hate breaking an egg, try peeling it. The boiled product is easy to clean, while it will not be possible to remove the shell from the raw product - it will crack.

Enlighten

If the previous methods are not enough to make you confident, then check the chicken egg against the light. For this you can use:

natural sunlight (in summer, first half of the day);
artificial lighting (table or pendant lamps);
improvised lighting devices (flashlight).

Experienced housewives advise checking eggs with a flashlight. This way you will definitely get the answer to the question whether it is hard-boiled, soft-boiled or still raw.

How to crack quail and ostrich eggs

Unlike chicken eggs, the shell of quail eggs is very thin. It will not be difficult to break or cut it, but it is impossible to break it without splinters, since there is a durable shell underneath it. Some craftsmen recommend cutting the shell of a quail egg with nail scissors. Alternatively, you can pierce it with a flourish with the tip of a knife, and then cut the shell.

If you really love quail eggs, it is better to purchase a special device for breaking them - scissors, invented by the technologically advanced Japanese.

The shell of ostrich eggs reaches 3 millimeters. To break it, you will need a hammer or even a saw. If you want to break such an egg while preserving the shell for painting or engraving, make 2 holes. It is advisable to do this with a drill. Then use a knitting needle or a sushi stick to stir the contents, then blow the mixture into a previously prepared container.

Now you know a variety of ways to break eggs.

How to separate yolks from whites

Method 1. Plastic bottle

Crack the eggs into a bowl, then using an empty plastic bottle, squeeze it to release some air, bring the neck to the yolk, and loosen your grip on the bottle, then the yolk will be in the bottle.

Method 2. Funnel

If you don't have an extra bottle, you can use a funnel to separate the yolks from the whites. Gently crack the egg over the funnel and the yolk will get stuck while the white goes down.

Method 3: By hand

As a last resort, when you have nothing on hand, you can separate the yolks with your hands. Of course, you need to wash your hands well before doing this. You can use the one-handed egg cracking technique shown above, leaving the yolk in the palm of your hand and letting the white run through your fingers.

You can also try another simple method.

shake

The third method, which housewives often use, is shaking the egg. You need to take the product, preferably bring it to your ear and shake it. If the liquid inside flutters freely, it means the yolk is raw.

Here are the indicators that the white and yolk are cooked:

when shaking, nothing comes off the walls of the egg;
there is no characteristic dull gurgling;
the weight of the product is felt.

Pay attention to such details, and you can easily distinguish a boiled egg from a raw one. In addition, this method will help you find out whether the egg is fresh or the raw product is already rotten.

Important! When shaking a raw egg, the liquid inside should not move around too freely. Otherwise, this indicates that the embryo has separated from the walls and therefore died.