Stop smashing eggs in the mouth of a bowl, the world-famous chef does this

You are usually used to smashing eggs into the mouth of a bowl

When it comes to beating eggs, we all think that it's an easy task, how to break, as long as the eggshell is broken. The usual housewives still have the habit of beating eggs on the mouth of a bowl, bowl or an angled position.

However, this is not the best way to beat eggs. The mouth of the bowl or pan will in fact push the shell into the egg. This means that the debris that can be extruded into the egg still lies inside. Not to mention, the egg yolks can break and splash out.

The world famous chef instructs how to crack an egg

Jaques Pépin is a famous French chef, practicing in the US. He started his cooking career at the age of 12. Chef Jaques Pépin shared that he never cracked an egg into a bowl.

Jaques Pépin explained that, when the egg is cracked on the surface will prevent bacteria from the eggshell directly penetrate the whites and yolks. By the way, you also get an additional benefit that there is no eggshell in the bowl, the yolk is not broken or broken.

Sharing the same view with Jaques Pépin, chef Frank Proto of the Culinary Education Academy confirms: "If you break an egg into a bowl, tiny pieces of eggshell will fall into it." He added that we can also beat two eggs together because it has the same effect.

Of course, there are people like Gordon Ramsay who still try to crack the eggs into the bowl, but he does it well because he's professional. It doesn't matter if you don't use flat technology - confident chefs always find countless ways to do one thing. However, if you often have trouble with shell fragments, try this flat technique.