When cracking a raw egg to add to/use in cooking, always do the initial “tap” on a flat surface. It you do it on the edge of your bowl, kettle, cup, etc. it will produce fine/small pieces that easily drop into the egg or batter when you pull the 2 halves apart and dispense the egg out of the shell. Cracking it on a smooth surface will create a smoother crack/split of the shell.
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