As someone who manages to drop an average of one to two egg shell pieces in each baked good batter, I’ve discovered a trick: The easiest way to fish them out is not with a cooking utensil or, heaven forbid, your finger but with another egg shell. I don’t know how or why it works better, so I just chalk it up to magic.
Tips
Insightful site:) I am going to require a good amout of time to toy with the site:)
Good to know. I also break each egg into a small dish so that I don’t have to fish bits of shell out of the main bowl. And I crack them on the counter, not the edge of the bowl.
Properties of cohesion perhaps?
Definitely better to strike the side of the egg on the countertop than to use the long-standing recommendation to use the side of the bowl, the edge of the counter, or the back of a knife blade. You get a circular dent in the side of the egg which is perfect for your two thumbs to open the egg.
I’ll definitely have try this tip next time.
Thanks.