I know this may seem like a little thing, but how are your eggs cracking these days? Notice anything different about them? I have.
Over the past several months, it seems like the eggs I buy at the store don’t split neatly into two sturdy halves.
Instead, they crumble.
Just look at how thin that shell is. Either I’ve completely forgotten how to crack an egg or something is up with these eggs.
It doesn’t seem to matter what store brand I buy — although I will grant you I haven’t tried organic eggs, because at the rate we eat and use eggs around here, we’re always buying whatever is cheap or on sale. But we’ve always bought the inexpensive kind and haven’t had any trouble. Nowadays, I tap them a couple of times on the side of the bowl, and before I can dig my thumbs in to separate the halves, the shell splinters into thousands of little pieces.
Perhaps I’ve noticed this phenomenon in recent months because I’ve been baking more with the kids. It seems we are forever fishing out those little chips of eggshell out of the cookie dough or cake batter. Tiresome game, that is.
And now we’re moving into the prime cookie-baking, dessert-making season, which means late night baking sessions for those last minute “Hey-did-I-forget-to-tell-you-that-I-signed-you-up-for-two-dozen-brownies/cookies-due-tomorrow?” conversations. My nerves are steeled for that, but throw in weird eggshells that might disintegrate into crunchy little bits?
It’s going to be a bumpy baking season, I think.
What about you? I’m curious — have you detected a difference when you crack your eggs?