![]() So what’s the difference-maker? A fellow egg is not as hard a surface as a countertop or bowl rim as a result, it seems to prevent the egg that's being cracked from smashing with too much force and creating little bits of shell that can easily wind up in your batter.Īnd even if, somehow, shells still manage to make their way into the egg you’re using, the bakers have one additional trick up their sleeve. Since then, I’ve started using The Pastry Project’s tip anytime I'm cracking multiple eggs, and - coincidence or not - there have been a lot fewer shells in my baked goods. Seriously, I’ve never had so many shells accidentally end up in my mixing bowl in my life. I happened to hear this tip during an astonishing run of bad luck while cracking eggs. Photograph by Rick Holbrook food styling by Kaitlin WayneĪll you need to do is tap two eggs against each other. “It's gentler on the shell and creates fewer fragments,” explained Emily. Which is how I learned this little nugget of wisdom from co-founder Emily Kim: “When cracking many eggs, we'll take an egg in each hand and hit them against each other to crack them.” It’s why we’re such big fans of them at King Arthur, having partnered with them through our For Goodness Bakes program starting back in 2021.īut beyond having an inspiring mission and powerful values, the Pastry Project team are also just really great bakers who spend a lot of time in the kitchen. They’re a social enterprise that provides free baking and pastry training to individuals with barriers to education and employment in the industry to make pastry careers more accessible. It makes sense that The Pastry Project would be sharing their baking wisdom - education and teaching are their whole mission, after all. Drop your whisks: There's a better way to crack eggs, and I’ve just learned it from the bakers at Seattle's The Pastry Project. ![]()
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