Experienced chefs follow strict rules when handling eggs to avoid any unpleasant surprises on the plate.
If you want your omelette or fried eggs to turn out perfect and without any foreign “inclusions”, listen to the advice of the expert of the online publication “BelNovosti”, chef Yulia Arkhipova.
In this article, we will discuss one of the key aspects of cooking eggs – the correct method of breaking eggs.
Why you shouldn't break eggs with a knife
Professional cooks would never allow themselves to use a knife, fork or the sharp edge of a plate or frying pan to break food.
The whole point is that as a result of a direct impact with a sharp surface, a huge crack appears on the shell, and the protective film is damaged.
As a result, pieces of shell or small debris end up in the container with broken eggs - you will certainly feel their crunch on your teeth when you start eating.
That is why restaurant employees who value their reputation categorically do not allow breaking eggs like this.
How to crack an egg correctly
To break an egg, culinary professionals hit it on a flat table surface.
This way they manage to achieve a perfect break in the middle of the shell, which can be carefully and effortlessly opened by hand.
As a result, even the smallest particles of shell are not destined to get into the dish, and it turns out perfect.
Expert: Julia Arkhipova
