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A good whack or, a light tap

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By *inky Biscuit Dunker OP   Man
over a year ago

Gloucestershire

Eggs (what else could I possibly have been on about).

Do you give yours a light tap to break them or, a much firmer whack on the side of a bowl/pan.

I seem to find a little firmness stops any unwanted shell falling in.

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By *TG3Man
over a year ago

Dorchester

I cut them in half

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By (user no longer on site)
over a year ago

You have to be firm … show that egg whose the boss

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By *reyToTheFairiesWoman
over a year ago

Carlisle usually

My answer is a good whack.

But I don't know shit about eggs.

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By *ucka39Man
over a year ago

Newcastle

Tap using a knife

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By (user no longer on site)
over a year ago

A good whack on the kitchen counter.

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By *illy IdolMan
over a year ago

Midlands

It depends on the egg. Start with a tap but some need a good whack

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By *heVonMatterhornsCouple
over a year ago

Lincoln

A firm whack. Not too soft and not too hard. Then use my fingers to spread their cheeks... shell. Definitely meant shell...

LvM

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By *UGGYBEAR2015Man
over a year ago

BRIDPORT

I’m not sure how the kitchen staff do it but I did have to sack one last week, due to there being a piece of shell in my morning poached egg. You don’t seem to be able to get the standard of staff these days, is it because of brexit ?

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By (user no longer on site)
over a year ago

Neither

Hold the egg in one hand,use your thumb to put pressure on the middle and use your fingers to pull it apart.

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By *inky Biscuit Dunker OP   Man
over a year ago

Gloucestershire


"Neither

Hold the egg in one hand,use your thumb to put pressure on the middle and use your fingers to pull it apart. "

I’m scared to try this

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By (user no longer on site)
over a year ago

A firm whack usually does the trick for me

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By (user no longer on site)
over a year ago


"Neither

Hold the egg in one hand,use your thumb to put pressure on the middle and use your fingers to pull it apart.

I’m scared to try this "

Just takes practice ha ha

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By (user no longer on site)
over a year ago


"Eggs (what else could I possibly have been on about).

Do you give yours a light tap to break them or, a much firmer whack on the side of a bowl/pan.

I seem to find a little firmness stops any unwanted shell falling in. "

I'm prefere more of a warm up, tapping lighter to begin with, then more of a whack later on

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