Why can't you crack eggs on the edge of a dish: an unexpected answer

How do you break eggs when making an omelet, dough, or any other dish that requires this ingredient? Most likely, you do it on the edge of the utensil you're using. It's a fairly common movement and a very convenient approach. But in fact, experts call it wrong.

OBOZREVATEL figured out what's wrong with breaking eggs on a bowl or frying pan. And what problems it can cause.

If you break an egg on the edge of an egg or omelet pan, you unwittingly leave a little bit of protein on that edge. The high temperature of the cooking process causes it to stick to the protective coating. It's not easy to clean off such dirt - it involves friction and can damage the pan.

But the main danger lies in the pathogenic bacteria that can be found on the eggshell, including salmonella. If you break eggs on the dishes, this pathogen of intestinal infection can easily get into the dish, in particular with small particles of shell, and cause severe poisoning.

To protect yourself from infection, wash eggs before cracking them. Try to use a third-party tool for this, such as the blunt side of a knife that you are not going to cut something with right now, or the handle of a spoon or fork that you will send to the sink immediately afterward.

Earlier, OBOZREVATEL told you how to clean burnt fat from skewers and a barbecue grill.

Subscribe to OBOZREVATEL's Telegram and Viber channels to keep up with the latest developments.