Eggs can be prepared in many ways, but if you want to “unwrap” them from their shells while they are still raw, you need to follow some principles that will make your life much easier and save time. At this point, mostly forget about the knife, because it’s definitely not a good path to success.
We mostly like eggs – and that’s a good thing for many reasons. These natural cans really contain a lot of high-quality proteins, which are the building blocks of not only the human body, and muscles would not do without them.
In addition to proteins, eggs also contain minerals and vitamins, as well as antioxidants. The good news for eternal dieters is that they can keep you full for a really long time, and savers will appreciate (despite the gradual rise in prices) their still affordable price.
It’s not that simple: see how to crack an egg correctly. A YouTube video from the author of Toprecepty will help you:
Source: Youtube
Try better
But even the biggest egg lovers can have problems breaking them so that the contents of the egg do not break more than is absolutely necessary. A very common method is to break the eggs against a sharp edge, such as the edge of a bowl or mug.
But this method carries with it a big risk that we will tap more than necessary and break the contents of the egg in addition to the shell. If we want to prepare, for example, ox eyes, then the torn yolk is definitely not suitable.
Be really careful with the knife
Breaking the eggshell with a sharp kitchen knife is an even bigger risk. If at all possible, dismiss the idea even before you even open the knife drawer. There are really plenty of reasons for this.
Well, first of all: as soon as we break the shell with the blade of a knife, we can be practically sure that small fragments of shells have got inside, which, although we can’t see at first glance, we will recognize them when we eat, when they appear between the teeth.
It’s even about health
Another problem can be the power of the blow. Nothing happens with a weak one, a stronger one can split the egg in half faster than we planned. Let’s imagine how this process works. Place the egg on the palm of your hand and hit it with a knife.
What happens if the blade goes all the way to the palm? We prefer not to even imagine such a situation. We don’t even need to talk about such a detail as the early loss of the perfect sharpness of the knife. Long story short – this is really not a good idea.
There is also a right way
So how do you crack an egg safely and respectfully of its contents? Let’s leave aside the bowls, pots and, of course, the knives. It is best to tap the egg flat against a flat surface, such as a line. The shell will break, but not burst completely, because the egg will still be held together by the membrane that lies beneath.
This will allow us to open it carefully so as not to squeeze a bit of the shell inside. In addition, the egg will be ready for any occasion. Lost or like an ox’s eye, they become a decoration of the table, whether it is breakfast or a festive feast.
Sources: www.thespruceeats.com, eggs.ca, www.thekitchn.com
