You've probably seen that magical moment on cooking shows: the chef holds the egg in one hand, taps the edge of the bowl and ploc! The shell cracks open into two perfect halves, without a single piece ...

When it comes to using eggs, most of the time, we're cracking one or two into a hot pan to make the perfect fried egg. Perhaps we're safely bring a few up to room temperature since that's the best ...

If you’re like me, cracking an egg while you're baking or making an omelet can be a never-ending mess. Egg goo on my hands, on the counter, running down the side of the bowl. And, of course, the ...