If you’re Jewish, Passover week is one of the most dietetically trying, if spiritually nourishing, times of the year. That prohibition on leavened food can really cramp your style, if your style typically involves bread, cookies, and other flour-based treats.
When most grains are verboten, eggs become even more important than usual for bakers. They provide body and moisture in flourless cakes and macaroons, and their beaten whites are crucial to crunchy meringues and fluffy mousses.
Which is to say that now is the time to step up your egg-cracking (and egg-separating) game. Whether or not you’re celebrating Passover, watch this video to make sure you’re doing it right.
And for more on the physics of cracking eggs, check out Jennifer Ouellette’s explanation from 2012.
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