Addie
Chef Extraordinaire
Bump!
I cringe every time I see a chef on TV crack an egg on the side of a bowl or pan. Why? It is recommended to crack eggs on a flat surface to reduce the risk of any bacteria that could be on the shell in with the egg. I especially cringe after the TV chef has extolled the virtues of eggs from free-range hens. I also cringe when the TV chef separates the egg using his or her hands without having mentioned the need to wash your hands before doing so. I realize that editing takes place, but I wish they'd mention washing one's hands first. I do separate eggs by hand--works perfectly every time, but I always wash my hands before and after.
That's one reason I go through so many rolls of paper towels in the kitchen. I have one of these hands free soap dispensers and the roll of paper right next to it. And I make sure the towel gets a second use. Give the counter a quick swipe, wipe out the sink, etc. There was a time when I was constantly washing my hands that I was beginning to believe I had a compulsive action like I did when I had a broken bone.
I used to separate the egg in my hand. Then I don't remember where, I had an egg separator given to me. (One more thing to wash!) They are fine provided the yolk isn't too big. My large eggs fit perfectly. Extra large, not so good.
I can never get a bulb of garlic started. So I just smash it with the side of my cleaver. It falls apart real nice. I take the cloves I need and the rest go into the garlic holder. Then I use my garlic press/slicer. I no longer have enough strength in my hands to smash the cloves with the side of a knife and my hand.