The Great Egg Blunder: Are You Making This Common Mistake?
Any home cook worth their salt knows that cracking an egg directly onto a bowl or pan is a surefire way to make a mess. But what's a seasoned chef's secret to this age-old kitchen conundrum? Let's take a leaf out of the world's top chefs' books and explore their unique approach to egg-cracking!
Many people think that cracking an egg is a relatively easy task, and that it doesn’t matter how you do it as long as the shell breaks. But world-renowned celebrity chef Jaques Pépin believes that eggs should only be cracked on a flat surface.
He explains that this unique approach prevents bacteria from the shell from directly entering the egg white and yolk. This method also ensures that no shell ends up in your bowl, and the yolk remains intact.
To crack an egg like a pro, simply tap it firmly on a flat surface. Then, use your thumb to push the shell apart. This is the standard technique used by top chefs.
2One-Handed Egg Cracking Technique
First, hold the egg in your hand, with all your fingers supporting it. Place your thumb on one end of the egg, and apply pressure with your second and third fingers on the other side. Then, crack the egg on a flat surface. When the shell cracks, keep your thumb and index finger in the same spot.
Finally, use your thumb to separate the two halves of the shell.
Cracking an egg seems easy, but it’s not as simple as it looks. Many people think it doesn’t matter how they do it, but with the information provided above, it’s clear that there’s a right way to crack an egg. Hopefully, this article will encourage you to change the way you crack eggs from now on!
The ‘Great Egg Blunder’ refers to a common mistake made by many people when boiling eggs. This mistake results in a green or grey ring forming around the yolk, giving an unappetizing appearance and a sulfurous taste.
The green or grey ring is caused by a chemical reaction between the iron and sulfur compounds in the egg yolk and white, respectively. This reaction is triggered by overcooking, especially at high temperatures, which breaks down the egg proteins and allows these compounds to react.
To avoid the ‘Great Egg Blunder’, it is important to cook eggs at a gentle simmer, not a rolling boil. Additionally, use older eggs for hard-boiling as they are easier to peel, and consider using a timer to ensure you don’t overcook them.
For perfect boiled eggs, it is recommended to cook them for 10-12 minutes for large eggs, ensuring the water is at a gentle simmer. This will give you firm, yet creamy yolks without the green ring.
Yes, a few additional tips include using a single layer of eggs in the pot to ensure even cooking, cooling the eggs in ice water after cooking to stop the cooking process, and peeling the eggs under running water to help remove the shell easily.
