Eggs have been getting a lot of attention lately – from fans, scientists and social media types. We just posted a Compendium of Egg FAQs. Now… A super-chef weighs in on the absolutely best way to crack an egg…
Jacques demonstrates how to crack and separate eggs the RIGHT way…
The story goes, legendary chef Jacques Pepin was once asked what ONE food would he want if he was stranded on a desert island. Without hesitation, he replied, “Eggs!”
Let’s get crackin’!
What’s the one thing all egg recipes share in common? Kind of a trick question, actually. Hint: It’s not an ingredient…
Obviously, you have to crack the eggs! And in many cases, you have to separate the whites and yolks, as well.
The age-old question…
At the forefront of the matter is the old, eternal debate about how to crack an egg properly. Everyone has their own opinion. And, if you look at it from one angle, they may all be right. They use the meth-od that works for them.
But the culinary icons society has anointed as ‘super-chefs’ (SCs), all have their opinions, and their reasons for espousing those principles. If we were to choose one SC to represent the class, who better than Jacques Pepin?
WDJD?
What does Jacques do? Nothing special, really. But he puts a special twist on the classic egg cracking ritual, and moves it a few inches to one side.
Short story shortened: He cracks his eggs on a flat surface, rather than the edge of the pan or mixing bowl. His reason? You don’t want to risk dropping any shell fragments in the food. The Salmonella we all worry about when handling eggs resides on the outer surface of the shell. And cracking eggs on the edge of the cooking or mixing vessel can result in transferal of bacteria to the food.
All it takes, Pepin insists, is a gentle but firm knock on the countertop or cutting board – just enough to get you started. “You want to make an indentation,” says Jacques. “Then, pull the shell apart with your thumbs.”
This method also helps you avoid breaking the yolk, and usually produces a cleanly broken shell, which is ideal for separating the contents.
No showboating!
There’s no advantage to showboating, like the performance-art chefs who make a big deal about cracking an egg with one hand.
And considering how many eggs you have to break while learning how to do this trick, it’s just out-and-out wasteful.
The secret is… Most serious chefs like Pepin have never bothered to learn the one-handed technique. That sort of thing is not what cooking is really about.
A video encyclopedia
Pepin has become something of a legend in Eggdom. He’s made dozens of videos detailing his tech-niques for preparing and cooking a vast array of egg dishes. They’re produced and distributed by the JP Foundation, which supports free culinary training for all.
If you’re unsure about making any egg dish for the first time, just Google it, adding ‘Jacques Pepin’; to the search term… You’ll get back at least a page of relevant returns.
My take
I love Pepin’s videos. His on-camera presence is gentle, patient and ingratiating. And his wry sense of humour is not over-leveraged.
Most of all, though, his teaching methods are accessible to anyone who needs a little push to try something new. And not just with eggs, either…
~ Maggie J.