Well, which is it, /ck/?
Protip: one of these methods is meme tier
>Every single food website says A is the best method, but the only time I've ever gotten shell in the bowl was when I used A. I never get any shell in the bowl using B
Because it doesn't force a shell edge through the membrane, A doesn't drive contamination from the outer shell into the inner egg like B. Though it's only a chance, some lingering e.coli or external bacteria can then contaminate the eggs which might have otherwise been okay. This would be even more problematic if you had to retrieve a shell that was in the bowl a while, or if you let the eggs sit a while before using (a practice that is common sense not to do in restaurants but save sooo much time, that it is done anyway). Germ freaks order fried eggs vs scrambled for this reason and prefer well done scrambled, nothing undercooked in the middle for omelets.
It doesn't matter. Do what works best for you. I've done almost exclusively A, and I've had many more mistakes and instances of getting shell in the egg using that than I ever have with B. It's just a matter of what you can comfortably do, and how hard you tap the egg.
When I was taught how to crack eggs, we did it on the counter, and then ran our fingers in to get as much of the leftover white out as we could. I feel like that's much more dangerous than A or B by themselves. Human hands are fucking filthy, even when we think we're really clean. Imagine all the shit that's under your fingernails. Even if they don't LOOK dirty, they sure as shit are.
The Scalfani Procedure™: punch the egg with the knuckle of your opposite dominant hand while the other holds the egg.
Z. EZ Cracker
There's a general misunderstanding about this. Unwashed eggs, like those sold in Europe have their natural chicken cloaca enzyme coating on the surface intact, which makes the shell mostly impermeable to the outside world. This makes them less susceptible to bacteria, however there is a greater, but rare chance of salmonella on the surface from the hen. These eggs will be sold un-refrigerated a lot of times as they don't need it. These eggs should be cracked on a table. In places like the US, where the outside of the shells are washed, there is close to zero chance of salmonella from the hen on the outside of the shell, but it will be more porous, and thus susceptible to contaminating bacteria from elsewhere. For that reason, they are sold refrigerated. As long as they remain in their shells, and refrigerated up until cracking, it does not matter much if a piece of shell gets in from a bacterial contamination standpoint . It really doesn't matter what method you use.
Eggshell tip: shell fragments always settle at the bottom of the container. If you crack them in a square container, they will be left in the bottom corner if you pour the (unbeaten) eggs out slowly into another container. There is no need to go picking them out.
>meme meme meme
It offends my sensibilities to post in such a bad thread, but I'm genuinely curious.
Couldn't this problem be alleviated by not cracking the eggs so hard on the bowl it flakes? As long as there is a rift in the egg, you can "pull" along it and open it up, no eggshells fall off and no egg yolk or egg white touches the outer shell.
Yeah, that'll work. The whole issue is people ham-fistedly cracking unwashed, unrefrigerated eggs on the rims of bowls, sending bits into the bowl as well as inside the egg itself. If you're careful, you almost never get internal shrapnel. If you're cracking eggs on the counter like an ogre, you can still get shell in the egg white, too. It's just a little bit harder to do for people with less manual dexterity. All of this shit boils down to hand skill and common sense. People that other people listen to start advocating "correct" methods, but deprive them of the reasoning behind them, hence you get all this bullshit. It's really hard to get bacterial food poisoning in your own kitchen nowadays if you're not very unhygienic/stupid.
But you know what works even better than a bowl rim? The edge of a butter knife. Just lightly tap a score line halfway around the egg's equator, and there's almost no chance of shell fragments getting into the bowl if you didn't do it over the bowl. Two-handed operation, though, so pros will never do it at work.