- Joined
- Jul 23, 2015
- Messages
- 12,410
I am just making my lunch now, and it occurred to me that I don't know anyone else, nor have I heard of anyone, who uses a knife to crack open their eggs. I have found that holding the egg in my one hand, and giving the shell a quick tap with the edge of my EDC is the most efficient and consistent way for me to start the egg so I can open it one handed and drop it into the pan with the least mess. I used to crack them on the side of the pan or the side of the stove but I was often spending time cleaning egg white off my stove and/or hands, but now I don't have that problem, and the blade doesn't get egg on it either, most times. Whenever it does, it's a simple wipe with fingertips and gone.
How do you use your knife that might not be obvious, but has saved you time or effort?
How do you use your knife that might not be obvious, but has saved you time or effort?