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Do You Crack Eggs Into a Separate Bowl?

Whenever Ina Garten makes anything with eggs, sweet or savory, she always cracks the eggs into a separate bowl first. That way if any egg shells fall into a bowl, they won't ruin her batter. After having to dig too many shells out of my mixing bowls, I started employing her technique. How about you?

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muse2323 muse2323 5 years
I don't worry so much about shells if I have good eggs from a local farm (the grocery store eggs seem far more likely to shatter than crack), but my mom trained me to break them into a separate dish, both in case of shells and in case it's bad, and I've never felt it was much of an extra step; seems like a reasonable precaution, especially if I crack them in a dish I've already used (like a measuring cup).
socalbeachgal socalbeachgal 5 years
My mom, who taught me how to bake, always cracked them in a separate bowl, so I followed her lead without even thinking of why.
AbbyHintz AbbyHintz 5 years
Yes, and primarily because I like to remove those white wormy things (the chalazae).
amandachalynn amandachalynn 5 years
I picked no because I never get shells in the bowl. After reading the comments about the bad eggs though I probably will! I have had to throw away batter because of a bloody egg before. Good idea.
witchstone witchstone 5 years
It really depends... If I'm using a large quantity of eggs, I'll do that because digging lots of little bits of shells out later is annoying... But usually I don't and just try to be as careful as possible when cracking the eggs! If all else fails and you can't find that little piece, you can tell yourself that the shell is full and calcium and is really good for you anyway.
witchstone witchstone 5 years
It really depends... If I'm using a large quantity of eggs, I'll do that because digging lots of little bits of shells out later is annoying... But usually I don't and just try to be as careful as possible when cracking the eggs!If all else fails and you can't find that little piece, you can tell yourself that the shell is full and calcium and is really good for you anyway.
Liss1 Liss1 5 years
I just started this, not because of the shells though. Because a few weeks ago i was making omelets and the last egg i cracked open was the grossest bloodiest mess i have ever seen. I almost threw up, my husband had to dispose of it and needless to say i skipped eggs that day. Now when i am baking i put them in separate bowls so i don't ruin all of the other ingredients.
bluesarahlou bluesarahlou 5 years
I do for all the reasons you ladies have said. :) Don't want a bad egg, don't want egg shells. I also put them in a separate bowl because it lowers the chance of the yolk breaking when I pour them into a frying pan.
weffie weffie 5 years
I did when I ate eggs, for sure... I used a glass pyrex bowl so I could examine it from all sides before putting it into the recipe. Maybe my inspection was a little excessive (it was rare that I actually found shells) but I felt it was necessary--eggshells were worse than hair in my food for the gag-factor, as soon as I felt the slightest crunch I would vomit instantly. Probably for the best that I stopped eating them :)
medenginer medenginer 5 years
I usually break my eggs then put them into a disposable cup. It allows for easy whisking and clean up.
sourcherries sourcherries 5 years
Depends on what recipe asks for.
Food Food 5 years
Usually I do. Ina has also said that she cracks eggs into a separate bowl so that on the off-chance that she gets a bad egg, she doesn't have to dump the entire recipe contents away. As someone who has gotten a bad egg before, I think that's a great idea!
pink-elephant pink-elephant 5 years
Not really, unless I'll be whisking them before hand...I don't want to have to have to dirty any other unnecessary dishes. :P
skigurl skigurl 5 years
come to think of it, i think i crack them into my mixing bowl FIRST before anything else, if i can (for that shell reason)
danakscully64 danakscully64 5 years
I'm a professional, I don't need a separate bowl. :p I rarely buy eggs, but I used to buy them frequently back in the day. So much better to cook without them, especially in recipes for cookies and cakes... makes the batter safe to eat :)
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