There is nothing worse than an omelet with egg shells in what should be a wonderful mix of variety: mushrooms, onions, peppers or cheese gently cradled within the perfect enclosure. Perhaps the French had an esoteric understanding when they invented a variation, La Crepe, in the specially designed pan to insure the thinnest pancake. A delicate balance of getting it heated properly and using the right amount of butter or substitute and the proper utensil to fill with the batter to ensure uniform consistency. Culinary historians might say the Chinese invented Crepes first, but it was the French that popularized it just as spaghetti was by the Italians.
There is also an art to cracking an egg open, yielding its nourishing contents, vividly portrayed in literature with great focus in Jonathan Swifts’ classic political satire “Gulliver’s Travels“. In the 1960 adaptation of The Three Worlds Of Gulliver, war is waged based on which side the egg should be cracked (the right side).
The ritual when depicted in cinema is often a mesmerizing event filled with audience anticipation. Imagine Angelina Jolie cooking breakfast, intensely gazing at the egg in one hand, with fork in the other, puckered lips, taking a second or two, thinking “What is the best way to crack it?” In fact I can’t think of ever being distracted or semi conscious when preparing to open one. The answer that usually comes to me, “Any way you can to avoid getting the shell mixed in with the eggs.”