Best Baker Tip #3 ~ How to Crack an Egg in one Hand

best baker tip

For some reason way back when I was getting ready to go to the Culinary Institute of America I had so much anxiety around being able to crack an egg in one hand!

I didn’t know how to do it and I thought my culinary career would be doomed if I didn’t learn it fast!

Well, needless to say that wasn’t the case~ I mean, we were never required to do this ~ ever!

But I’ll tell you what, once I learned this technique,  I was the fastest egg cracker in town!

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58 Comments

    1. Hi Gretchen
      Haven’t received any updates from you – hope so you are entirely well.
      I wonder if YOUR ERMINE icing is better than all the rest. I want to make it with cream cheese added and wondered if it would work. Am so tired of kids removing icing with their fingers and for some reason they adore Ermine. But I’m new at it. I think I ate about 20 tablespoons of the stuff this weekend by itself.
      Hey Gretch be cool and safe.

      1. Hi Thanks I am well! I do not make the ermine icing (it has such a weird name too! LOL) But the flour buttercream is not one that is in my repertoire. I do believe it should work though – worth a try

  1. Hello Gretchen,
    Just love your tips and suggestions. Very helpful. I have been baking a long time, but your ideas are “new” to me. Thank you for taking the time to make the videos and for sharing your recipes. You are wonderful, and I appreciate you !

  2. Love your videos, I watched the cheese danish video last night and made them this morning WHOA! They are so good, thank you so much, I did put fruit in mine. A little apricot in some and raspberry in the others, oh my gosh so easy and so yummy. What else can we make from that danish dough?

    1. YAY! I know arent they amazing!! Ill tell you a secret- this was my BABKA dough recipe, that I turned into danish, so….you can take the whole dough and fill it with cheese, chocolate almond pretty much anything then braid it up!

  3. Have I told you how much I LOVE your desserts, videos and TIPS!!! Thank you for your positive attitude, determination and continued encouragement. Your one hand cracked egg is awesome!!! Love you.

  4. Hi Gretchen, I just wanted to say thanks for all the helpful tips you share. I enjoy all of the videos and your recipes are truly awesome. I’m recovering from knee surgery, but watching you forced me back on my feet and back to baking. Thank you, thank you, thank you!

  5. WOW GRETCHEN I THINK YOU ARE THE FOLLOWING : 1> THE PRETTIEST CHEF I HAVE EVER HAD THE PLEASURE OF WATCHING ,2> THE MOST KNOWLEDGEABLE ON THE INTERNET ,AND IALSO THINK YOU ARE THE KOOLEST WOMAN IN THE WORLD ,TO HAVE GONE THRU ALL OF THE SCHOOLING AND YET SHOW US WANT TO BE CHEAFS HOW THINGS ARE DONE ,YOU’RE SUCH A GREAT INSTRUCTOR, I JUST WISH I AS CLOSER TO YOU I WOULD ABSOLUTELY LOVE TO BE WITH YOU IN THE KITCHEN ,THAT WOULD BE MOST AWESOME !!!!!!! I’M DOING SOME STUFF IN THE KITCHEN NOW BUT PERHAPS WHEN I GET THRU POLICING DOWN HERE IN BHAM , AL. I WOULD MAYBE HAVE A BAKERY ONE DAY SOON ,,,,,,,,

  6. Always learning something new from you. You are so generous with your knowledge and I want to thank you for that!

  7. Thanks for your eggsellent tip. Seems like we are all scrambling for more time in the kitchen….
    Others may try to criticize you..but the yolk’s on them!!!

  8. You are such a joy, this was just too cute the way you presented this and i found myself giggling the whole time i watched you, not too mention, i loved it.
    i will indeed give this a try, i do have short fingers but i will work on it and let you know how i made out. May i ask what part of New Jersey you are from ?
    Bless you and thank you so much XOXOXO

    1. hahah! I have fun with these too! its like our private little club! LOL
      I was born in Somerville and lived in Morris county for the last 10 years before I loved to FL

  9. Thank you so very much for sharing all your wonderful recipes and techniques. They are very useful and I use them often. When ever I get stuck on something you are the go to gal and my worries are over…..keep em coming……Kathy

  10. Loved your song. Love all the tips, videos u show, & your funny ways. U r Awesome Lady! U keep bring them, & will watch, & learn. Loved the way u cracked that egg.

    God Bless u.

  11. Oh Gretchen. You are b-etchen. 🙂 Not just a great cook and a pretty face, you can sing too. Is there no end to your talents.
    You are the BOMB!!! I am a member of the Cake Decorating Guild in New Zealand, and you have a good following here too.

  12. Your tips and tricks have elevated my baking to a different level. Thanks for making the effort and expending your energy to share your knowledge. You were born to be in front of the camera since you are funny and engaging. I shall now venture into my newly found world of one hand egg cracking lol.

  13. Your bubbly personality always makes me smile…..never thought watching someone crack an egg would do that. Look forward to your great recipes and tips.

  14. First of all, your singing ROCK!!
    I would love to see how to build on this one handed egg cracking method and learn how to successfully separate an egg in your hand; between your fingers. I just can’t seem to get it right.
    What I do now is separate in the egg shells, but the yolks tend to break that way more often.
    Thanks Gretchen!
    P.S: I am so grateful for you and your knowledge and teaching! I have learned so much from you to develop into a pretty good casual cake decorator/baker.
    Thank you so much!

  15. You are wonderful very talented person Gretchen! Please show us how to make chanel cake hand bag if you can thank you so much! !!

    1. thanks! I will definitely get into that kind of stuff once I catch up with the 400 + videso I lost in my old channel! Im doing pretty good though! I just hit 100! WoohooO! YAY ME!

  16. That’s funny because these kids that I’m “aunt” to and lived with when they were teenagers learning to cook were so proud of their ability to crack an egg with one hand. They learned it from the FOOD NETWORK I’m sure–I didn’t teach them.But they thought that was, like, essential to their mastery of the culinary arts. (It does come in handy 🙂

  17. You are so funny! Love to watch your videos there is so much life in them! Keep them coming 😉

    One quick question, do the egg yolks break easily using a one hand crack method? How do you prevent them from breaking if there’s a tip to that? Thanks much!

  18. Thanks Gretchen, your tips are always interesting and useful. Can you please explain the “new fashion” of cakes called the nude style. Much love from “down under”. Sylvia

  19. You have been there for me so many times.First for a wedding cake.I was so scared to even try it but you made it seem anybody can do it .I took your information and from there never stopped watching your videos.love all the recipes.Thanks .I am wondering how to freeze pie crust and the best recipe for that.I look forward to all your tips.

  20. Hi Gretchen, thanks for all the wonderful work you ‘re doing in educating us to achieve our ability
    to bake. I do have a problem, how do you put cake layers together with an even amount of filling eg.
    mousse , in between without it being pressed out.

  21. Good morning!
    Thank you for your wonderful tips. I need to know if you use another type of icing to make flowers. I love the Swiss buttercream but I find it to soft for flowers so I don’t know if you use this same buttercream to do flowers.

  22. Best Baking Tip
    When I try to make caramel from scratch I always seem to burn the sugar. Can you do a video on caramel making or show (or tell) an easier way to do it?
    Thanks, Rick

  23. I just love your website. I have learned so much, thank you.
    I still am not able to cut a layer evenly in half, always higher on one side. Is ther a trick to this. Thanks for your help.

  24. Hi Gretchen,
    First off let me tell you how much I love your site, the recipes the tips, and the tutorials are a great ,I use them often, I do have a question, I have been trying to find and recreate those HUGE cinnamon rolls that some of the little mom and pop cafes serve. there so big that they cover a small plate. Do you know how to make them or know the secret? Mine never raise that high, and I’ve tried several recipes. Also one more question, How do you freeze unbaked yeast rolls ?I would like to make my own, but they don’t like to raise very well, after there frozen, Any help with this well be appreciated. Thanks again for your wonderful website, and keep the info coming. Have a great day.

  25. Hi Gretchen Great tip. Now could you show me one for not breaking the 5th egg yoke into the whites when you only need whites aarrrggghhhho

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