COSTA MESA, CA - JUNE 16: Josh Bush of Blackmarket Bakery in Costa Mesa cracks eggs to make a vanilla sponge cake. Blackmarket Bakery owner Rachel Klemek is being impacted dramatically by the skyrocketing costs of eggs because "eggs are a foundation of baking." 

///ADDITIONAL INFORMATION: Business.EggPricesFlu.06XX Ð 6/16/15 Ð LEONARD ORTIZ, ORANGE COUNTY REGISTER - _LOR4745.NEF - Avian flu is causing egg prices across the country to skyrocket, including in California, which has only been slightly shielded by Proposition 2's requirements of hen spacing. Consumers are feeling the tides of change in their wallets, but perhaps business are getting it even more. Blackmarket Bakery owner Rachel Klemek is one such owner being affected dramatically because "eggs are a foundation of baking." She goes through 18-20 cases (15 dozen per case) per week. Though costs have essentially doubled for her, she refuses to upcharge the consumer. (Photo by Leonard Ortiz/Digital First Media/Orange County Register via Getty Images)

Food - News

How To Crack An Egg Perfectly Every Time
Thanks to the rise of multiple cooking channels and celebrity chefs, you must have seen a dozen different ways to crack an egg, all claiming to be the easiest and most foolproof. Surprisingly, cracking an egg against the rim of a bowl is not the best way, even though 57% of Americans do just that.
Only 23% of egg crackers use the “right” method — cracking an egg on a flat countertop. Chef extraordinaire Jacques Pepin endorses this method because cracking the egg on a flat surface eliminates the risk of transferring the bacteria from the shell to the mixing bowl, and eventually the bowl’s contents.
Nick Korbee, Egg Shop NYC executive chef, said that cracking an egg on a sharp edge like a bowl’s edge has other risks, like “leav[ing] shell fragments and broken yolks” in your bowl. Korbee also clarifies that there’s no reason to force “home cooks to crack eggs with one hand,” unless it’s a skill they want to learn.