But…but…what about the gloppy on your fingers when you crack open a raw egg? Any way to avoid THAT?
(And I absolutely endorse the notion of NOT USING fresh eggs for any boiled egg purposes–damned things are impossible to peel!)
~VOW
No. Again, that’s why I have a sponge. And why t-bonham has a cat. 
And see post #34.
Recently, at a supermarket parking lot, I saw a guy cracking an entire dozen eggs on the end, at the same time. He had knocked the carton out of his cart while exiting the store, and it landed on the pavement upside-down, breaking the contents. His wife/girlfriend was quite pissed.
I crack hard-boiled eggs with three quick hits: round end, then middle, then small end. Then a little squeeze to loosen the shell. Then peel, starting with the round end, under water.
Crack the egg?
:smack:
I’ve got a feeling my baked goods are about to get a whole lot better.
You might want check up on what ‘separate 2 eggs’ means.
:Googling furiously:
And failing those, you can just lick your fingers clean. And if you’re making bacon at the same time, it’s *really *tasty
One handed here, in the center, on the edge of a bowl. No shell in it, and it made it alot easier when I was baking and herding cats at the same time…not to mention a ghost
So…it’s better to use a method that will get raw egg on you and the counter rather than one that’ll get it on neither? If the goal is to avoid foodborne illness, seriously don’t understand how something that is far more likely to get egg everywhere is considered the “right” method.
I believe the “right” method is the one that’s been proposed: use a plate to crack the egg on. Then wash your hands (and the plate) when you’re done.