No more shell particles in your omelette or scrambled eggs.
Egg dishes are considered to be among the easiest to prepare. But even here there are some subtleties.
Professional cooks never break eggs with a knife, fork or in a frying pan.
A direct impact on a sharp surface creates a huge crack in the shell and damages the membrane.
As a result, shells or other small particles of debris end up in the protein, which subsequently crunch unpleasantly. Restaurants that are concerned about their reputation will not serve such dishes.
But at home there is no reason to cook scrambled eggs or an omelette with such a “surprise”.
Experienced cooks hit an egg on a flat surface of the table. In the middle, a perfect one appears at once and it can be carefully and easily opened by hand. Not even the smallest part of the shell will leak inside.
