How to Crack an Egg the Right Way

Taste of Home Test Kitchen cooks share pro secrets to cracking eggs without making a mess.

Beginners: Crack on the Countertop

No shame in using this basic method: Our Test Kitchen cooks use it as their default.

How to do it:

Imagine that the egg is standing upright. The middle or equator of the egg, where it might wear a belt, is its weakest point. You want to target this area when cracking.

Gently but firmly grasp the egg. Rap it against the countertop, so its side lands squarely against the surface. Be calm and confident. It’s better to give it one sharp tap than several gentle, tentative cracks. Multiple hits can increase the risk of shattering the shell into lots of small pieces. You ideally want one larger split. That said, don’t overdo it, either. Smashing the egg too hard can crush the shell, making it nearly inevitable that you’ll wind up with shell in your egg. Not fun.

Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.

Test Kitchen Tip: Did you drop eggshell into your eggs? Fish out the pieces with one of the shell halves instead of your finger – shell tends to stick to shell.

Why not crack the egg on the rim of a bowl?

My mom always used the rim of a mixing bowl to crack her eggs open. But, this method increases the risk of small pieces of shell falling into the bowl. Why? First (and most obvious), because you’re cracking it right over the bowl, so that if the egg shatters, that’s where the pieces will fall. The method also breaks apart the thin skin just below the surface of the shell, meaning that the tiny shards won’t stay stuck to the egg. When you crack the egg on a flat surface, like a countertop, the membrane remains intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.

Test Kitchen Tip: Crack eggs one at a time into a separate small cup or bowl before adding them to the rest of your ingredients. That saves you from accidentally adding bad eggs to a batter, spoiling all your ingredients. It also makes it easier to fish out a shell if any does fall in. If you’re making breakfast, learn the only way you should be making scrambled eggs.

Advanced: 1-Handed Egg Crack

Want to look like a flashy, confident prime-time-worthy chef? Learn to break an egg with one hand.

Test Kitchen Tip: This method may be the most satisfying, but it isn’t the tidiest. Plus, it has a higher likelihood of dropping shell into your bowl. If that happens, remember to use one of your shell halves to scoop out the pieces for easier collection.

Here’s how it’s done:

First, hold the egg in one hand. Position your fingers so your thumb and index finger are on one side of the equator, and your middle and ring fingers are on the other (your pinky can just hang out at the end). You’re going to pull your hand apart to open the egg, so this hold is important.


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