Eggs are one of the foods we cook most often, but precisely because we are so used to handling them, we perform actions that we take for granted, that come automatically to us, but which are actually mistakes. How many times have you broken the egg on the edge of the bowl in which you have to beat it, or how many times have you used the two halves of the open shell to separate the whites and yolks? These are all practices that, as much as you have internalized, should be avoided because they increase the risk of bacterial contamination (especially the dangerous salmonella), the same reason why you should never use eggs that you find already broken in the package. Here is a practical guide to everything you should avoid doing when breaking eggs.
1. Do Not Use Already Broken Eggs (And Their Carton)
