When it comes to using eggs, most of the time, we're cracking one or two into a hot pan to make the perfect fried egg. Perhaps we're safely bring a few up to room temperature since that's the best ...

Shirley O. Corriher, author of "Cookwise: The Hows and Whys of Successful Cooking," said on www.howstuffworks.com that eggs crack because gases expand within the shell as they are heating, and they ...

Crack onto a paper towel or flat plate if you must, but honestly, I’ve messily smashed more eggs this way than I care to admit. As the original poster in our chat said, you may get more of a caved-in ...