And, of course, the errant shell that somehow makes its way into the bowl, leaving you chasing it around with one of the broken shell halves, the edge of a spoon or your finger. It's annoying. For ...

“By cracking in the middle, you have two shells, and it’s easy to separate the white from the yolk if needed. You get a clean cut and avoid getting runny egg on your fingers or dropping bits ...

These egg fingers are soft on the inside and crunchy on the outside. Flavour them with dry spices, Italian herbs or cheese, serve along with some bread and tea and enjoy a truly wholesome breakfast.