Culinary experts share best practices for cracking and storing eggs

Culinary experts have provided guidance on the most effective ways to handle and store eggs to ensure freshness and cleanliness.

Regarding the technique for cracking eggs, chefs recommend using a flat surface, such as a countertop or cutting board, rather than the edge of a bowl or pan. Experts Nelson Serrano-Bahri and Adam Gallagher note that a flat surface creates a wider, cleaner crack, making it easier to open the egg without shell fragments falling inside. Additionally, New York chef Izaak Bernal warns that cracking eggs on an edge can push shell pieces into the egg and increase the risk of puncturing the yolk.

For storage, culinary authority Mary Berry advocates for the ‘American method’ of keeping eggs in the refrigerator to maintain freshness longer. To prevent the absorption of odors, eggs should be kept in their cartons away from strong-smelling foods. Experts also suggest placing eggs in the refrigerator as soon as possible after purchase to prevent moisture buildup, which can allow bacteria to enter through the shell's micropores. For optimal yolk positioning, it is recommended to store eggs with the pointed end facing down. While eggs can be frozen, they must be cracked and lightly whisked first, as they cannot be frozen in their shells.