When it comes to great cooking experiences and tips, we should definitely not overlook the useful advice of chefs, especially the world-famous renowned chefs. Jaques Pépin is a famous French chef who practices his craft in America. From the age of 12, he began his journey into cooking and now he has a strong position in the profession.
Speaking of Jaques Pépin, he is famous for his French-style fried eggs with just a flick of the wrist. Not only known for this egg-flipping technique, Chef Jaques Pépin has surprised many people by revealing his unique way of cracking eggs. When it comes to cracking eggs, we all think it’s an easy task, just crack it anyway, as long as the eggshell breaks.
We usually have the habit of cracking eggs on the edge of a bowl, plate or any angular position. However, Chef Jaques Pépin does not follow that method but cracks the eggs on a flat surface. Are you surprised?
We usually have the habit of cracking eggs on the edge of a bowl, plate, or any angular position. (Photo: Internet)
Jaques Pépin explains that cracking eggs on a flat surface prevents bacteria from the eggshell from directly entering the egg white and yolk. In this way, you also receive another benefit, which is no eggshell in the bowl, and the yolk is not broken or spoiled. To perform this method, you just need to crack the egg on a flat surface with enough force, a firm hand. “Then push the eggshell out with your thumb,” Jaques Pépin further explains.
Professional chefs often crack eggs on a flat surface. (Photo: Internet)
Then they use their thumb to push the eggshell out. (Photo: Internet)
Not only Jaques Pépin but many other chefs around the world crack eggs this way. Now it’s your turn to experience it.
