Originally Posted by bakechef
I don't get it either, if I crack on a flat surface, then nine times out of ten, I have to wipe down that surface because there is egg on it. If I tap it on the counter too lightly it doesn't crack enough and I have to break it with my thumbnail, which pretty much simulates cracking on the side of a bowl. If I hit it too hard then it gets onto the counter. I'm much more successful with the one handed crack on the side of a bowl or Pyrex measuring cup (see how I'm keeping the comment on subject
I heard that it was better to crack them on a flat surface, so I gave it a try for a while. I had the same experience as bakechef.
I wash eggs that don't come from the store, but not until I'm going to use them. I understand there is a protective coating on eggs that gets washed off in North American egg processing. With eggs that don't come from the store, I also don't refrigerate them if I can find a space to store them.