Much Ado About Nothing

While driving to church this morning I was listening to NPR and they were interviewing a chef from a posh restaurant in Washington, D.C. whose name escapes me. Anyway, he was talking about making soufflles and about eggs in general. He said that you should never crack an egg on the side of a bowl but rather on a flat surface so that you avoid getting any tiny shards of the shell in your mixing bowl.

I am afraid mine would look like the one to above on the counter top but you ladies who actually do this kind of stuff are probably better at it than me. Also he noted that you cannot have any "little goldfish" or streaks of yoke in the white for making the meringue as the fat in the yoke does not allow for optimum air to infiltrate the egg white. Always use a hand whisk and stop mixing the minute the white peaks and loses its shine.

Hmmm, I just had a flash that you probably already know this...it was however news to me! I am very egg-cited. (I mean to crack the egg on a flat surface not to make a souffle!)