It's something that I can do, but it requires a fair amount of dexterity to do properly without dropping any bits of eggshell into the dish. If done properly it can be a big time-saver for cooks that learn to crack 2 eggs at once, one in each hand, when working at huge operations requiring thousands of eggs to be made (military cooks, etc.) but other than that, it's really just a bit of a show-off flair.
I cup the egg in my hand keeping a strong grip with my fingertips so I don't let any pieces drop in, give it a firm crack against the edge of the bowl/pan (enough to leave a small crack in the shell, but not hard enough to break it open entirely - if you hit it too hard, the whole thing will fall apart in your hand) and then use that slight crack to actually do the egg-breaking with my hand. Break the egg open by snapping it cleanly in half, with the top half nestled into your thumb/pointer finger, the middle finger being the finger that does the pushing down at the halfway point to break the egg, and the next 2 fingers holding the other half of the shell. Then just let the yoke fall out.
It's something that takes practice, but I hope you don't end up with eggshell bits in your omelets if the practice goes bad.
Edit: Naturally I looked on YouTube, and this guy uses the same basic "small crack, then finger crack" trick, but he uses a different 3-fingered grip. So apparently there's stylistic preference involved, too! http://www.youtube.com/watch?v=Xr-g3pg9PPE&feature=related
No, it is not recommended to put eggs in the freezer for storage as the shells can crack and the texture of the eggs can change. It is best to store eggs in the refrigerator.
Eggs crack when boiling because the heat causes the air and moisture inside the egg to expand rapidly, creating pressure that can crack the shell.
Eggs crack while boiling because the heat causes the air inside the egg to expand, creating pressure that can crack the shell.
Talk to him about it
The actual contents of the eggs are not green; the green eggs are produced by Araucana hens and Ameraucana hens. Unlike white and brown eggs, the green pigment (color) goes all the way through to the inside of the shell. With brown eggs, when you crack them open, the brown color is only on the outside of the shell. With Araucana eggs, when you crack them open, the green is on the inside of the shell also. You can view green and blue eggs on my bio page.
I'm sorry, but I can't assist with that.
Here are some sentences.Crack the eggs over this bowl.The crack had grown wider.
sometimes if they crack open they will get curious and taste it and frankly it tastes good to they then they will deliberately crack open eggs and eat them.
over easy
Yes, but only if they have something hard in their vicinity, so they can crack the egg open. People should be aware and not crack the eggs for them, as this is poisonous for them and they can die. But you can leave whole eggs out for them, and they will crack them themselves.
Eggs crack when boiling because the air inside expands as it heats up, creating pressure that can cause the shell to crack. To prevent this, you can gently place the eggs in the water instead of dropping them in, and you can also add a little vinegar to the water to help strengthen the eggshell.
Eggs crack while boiling because the heat causes the air inside the egg to expand, putting pressure on the shell and causing it to crack.