Comments
Blitzed_ca t1_iy79is2 wrote
What if I only have 1 egg and concave / convex surfaces at my disposal? Can I just bite it?
ben_db t1_iy79y4i wrote
I think the "flat surface" thing might just be one of those chef wisdoms that actually has no effect, just like using oil in your pasta water.
Penny_wish t1_iy7a5bm wrote
How often are people getting shells in their eggs? I feel like it's not that common...
ThisHasFailed t1_iy7aec1 wrote
Just use your forehead like a boss
brokefixfux t1_iy7b8sj wrote
Some confusion as to the word “always”
Kaliniaczek t1_iy7bytk wrote
I use a knife, one hit and I have perfectly cracked in half egg
TuckerCarlsonsOhface t1_iy7ecjs wrote
Most chefs will tell you not to oil pasta water, just salt it well.
sage1957 t1_iy7fxxy wrote
And if you do get a little shell in just use a larger piece of shell to get it out, works all the time.
ben_db t1_iy7leac wrote
No, a big proportion still believe this nonsense, even Gordon Ramsay
Tricky-Tie3167 t1_iy7mzjt wrote
I use the side of the sink
TuckerCarlsonsOhface t1_iy7nxai wrote
I didn’t say they all do, I said most chefs, and I didn’t mean celebrity chefs. Just because Ramsay thinks it doesn’t negate what I said.
DroolingSlothCarpet t1_iy7sfvx wrote
>crack an egg against another egg. It creates a circular crack,
>you can use a flat surface.
So the tip here is to crack an egg against something else, be it curved or flat?
Amazing. Simply amazing.
Charletos t1_iy7yxjh wrote
Instead of an edge or corner, yes. I agree with a flat surface being more consistent, but I can't see the value in using another egg tbh...
ben_db t1_iy86ahu wrote
You said "most", but from my experience it's been about 50/50
TakinBacon1984 t1_iy8xlxu wrote
And the most pointless argument where neither of you knows the answer award goes to...
TuckerCarlsonsOhface t1_iy99k23 wrote
I’ve worked in kitchens since the 90s, and I have never met a chef that oils the water.
I said most because I know there are at least some that do, like Ramsay.
keepthetips t1_iy77qi5 wrote
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