COSTA MESA, CA - JUNE 16: Josh Bush of Blackmarket Bakery in Costa Mesa cracks eggs to make a vanilla sponge cake. Blackmarket Bakery owner Rachel Klemek is being impacted dramatically by the skyrocketing costs of eggs because "eggs are a foundation of baking." 

///ADDITIONAL INFORMATION: Business.EggPricesFlu.06XX Ð 6/16/15 Ð LEONARD ORTIZ, ORANGE COUNTY REGISTER - _LOR4745.NEF - Avian flu is causing egg prices across the country to skyrocket, including in California, which has only been slightly shielded by Proposition 2's requirements of hen spacing. Consumers are feeling the tides of change in their wallets, but perhaps business are getting it even more. Blackmarket Bakery owner Rachel Klemek is one such owner being affected dramatically because "eggs are a foundation of baking." She goes through 18-20 cases (15 dozen per case) per week. Though costs have essentially doubled for her, she refuses to upcharge the consumer. (Photo by Leonard Ortiz/Digital First Media/Orange County Register via Getty Images)

Food - News

Why You're Cracking An Egg All Wrong, According To José Andrés
Chef José Andrés is a genius in the kitchen, and is renowned for his warm-hearted generosity towards those in need. Luckily for us all, his generosity also extends towards helping people with basic kitchen tasks, too — like the proper and safe way to crack an egg.
While most of us crack an egg by simply hitting it against the edge of a bowl or cup, Andrés says in an Instagram video, “This is Salmonella 101!" The force of breaking an egg against an edge causes the eggshell to break into the inside of the egg, potentially contaminating the interior.
According to Andrés, the right way to break an egg is against a flat surface — like a table or cutting board — which causes less intense pressure to the shell, and prevents salmonella from getting into your eggs. Chef Andrés’ trick, though, will allow you to use the yolk and white safely and easily.