There’s a stunning amount of discussion and video footage out there about the best way to crack an egg—including strong opinions over the two most common methods: bowl versus counter.
The Best Surface For Cracking an Egg Is Another Egg
Tap two eggs together—a classic restaurant trick—and only one of them will break. Plus, you can make a game of it and try to find a “super-egg.”
By Published July 28, 2022
Some sources claim that the counter’s flat surface is less likely to rupture the yolk; others argue that the edge of a bowl produces a cleaner break. We’ve weighed in, too, and—perhaps not surprisingly—found that there are pros and cons either way.
But there is another egg-cracking method long used by restaurant chefs that just might be the most effective, reliable—and surprising: egg on egg.
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How (and Why) to Crack an Egg With Another Egg
To do it, hold the eggs upright and gently, but with intention, tap one against the other. (The goal is not to smash both eggs to smithereens.)
Inevitably, only one of them will crack because there will always be one egg whose shell is slightly stronger or weaker than the other. The break will be a clean divot right in the center of the egg, making it easy for you to work your thumbs into the opening, and the interior membrane should keep the shell fragments in place, so relatively few (if any) bits fall with the egg when it drops into the bowl.
The only drawback? When you’re down to the last egg, you’ll have to crack it on something else.
Can You Find a Super-Egg?
Fancy a little competition? After identifying the strong egg in a pair, keep using that egg as the “cracking station” and see how many rounds it can survive. My current super-egg record is 19! Can you beat me?
Perfect Scrambled Eggs
The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.Get the Recipe
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?Get the Recipe
Shakshuka (Eggs in Spicy Tomato and Roasted Red Pepper Sauce)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny eggs, as long as they're cooked just right.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.