You’re channelling your inner TV chef. You sift the flour beautifully. You add the finest ingredients. You crack your egg with a flourish . . . and a chunk of the shell lands in the mixture.
If you’ve ever tried to pick a piece of shell out of the goo that is raw egg, you know it can be damned near impossible. Just when you think you’ve got it pinched between your fingernails, it slips away.
Grab half of the eggshell, make sure there aren’t any more pieces in danger of breaking off, and use it as a scoop. There is something perverse and wonderful about using an egg’s shell against it, and it works every time!
What’s your best method of picking out the broken pieces?