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When you crack the egg on a flat surface, like a countertop, the membrane remains intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.
(While the original recipe calls for all egg whites, Garner opts for half cracked eggs and half liquid egg whites from a carton.) She mixes for about 60 seconds, creating a light, airy texture ...
The thumb pushes the front half of the egg forward, the middle finger pushes the back half of the shell back and the index finger sits on top to hold the egg steady.
Hold the egg in one hand and crack the middle of it against the side of a bowl. Once the crack is significant enough, separate the shell with your hand and let the egg white and yolk slide out.
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Open the egg over the cooling rack and let the egg gently fall onto the rack. The cooling rack's wires allow the egg whites to pass through into the bowl below, while the yolk stays intact on top.