OK, this probably doesn’t belong here, but if not here I don’t know where, (and yes, I’m too embarrassed to post on Facebook or somewhere where people actually know me.)

I make two fried eggs most mornings. And toast. I crack the eggs on the countertop, and more often than not leave some egg goo on the counter, or dripping on the way over to the pan on the stove, which means a messy cleanup. And a cleanup I can’t do right then because the stove is hot.

I’ve tried cracking the eggs on the countertop. One hit. Sometimes not enough. Two hits, almost always enough, but then sometimes shards of shell in the egg when I drop it in the pan. I’ve tried cracking them on an edge, like of the pan or the counter, but that doesn’t work either.

I sometimes see people crack them and pan them with one hand but I cannot figure how that works, as I always have to dig my fingernails in to separate the two halves.

Anyway, simple as it may be, anybody have tips for reliably cracking an egg and getting it to the pan without droozling egg juice all over everything?

Thanks.

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