Cracking an Egg: Team Rim or Team Countertop?

Eye-opener! You can easily become an adult woman with a very adult life without ever knowing that you’re actually supposed to treat your eggs differently. With this tip, you’ll get it right for the rest of your life, too.

I cook really often, and I eat a lot of fried eggs (crispy fried egg, anyone?), and I also often put eggs in things like banana bread batter. (I’m not a great baker, but you can expect that recipe from me another time).

Fail

But apparently I’ve been doing it WRONG FOR MY ENTIRE EGG LIFE. On the edge of the pan, or the edge of the mixing bowl. And what do you know? It’s best to crack eggs on the countertop, or at least on a flat surface, because that prevents bits of eggshell from ending up in your dish. Look, that makes me nervous. Won’t the entire raw egg end up slimily spread all over my little countertop? But the experts at Real Simple explain it here, well, real simple:

Also read:

• An omelet without eggs? Here’s how!
• Turkish eggs: çilbir
• How to soften butter quickly