Having made the countertop method their routine, chefs can use their hands to crack multiple eggs on the counter at once, instead of one at a time with a bowl, speeding up service for egg-hungry ...

Culinary scientist, food scientist and author Jessica Gavin said the countertop method avoids damaging the egg’s vitelline membrane, which protects the yolk. “If you crack on the edge of a ...

Culinary scientist, food scientist and author Jessica Gavin said the countertop method avoids damaging the egg’s vitelline membrane, which protects the yolk. “If you crack on the edge of a ...