Are egg shells the same as fiber?

I've noticed one thing in common about all the famous TV chefs -- Giada De Laurentiis, Bobby Flay, Julia Child, Graham Kerr, Anne Burrel, Gordon Ramsey (hmmmm, he may yell better than he cooks), Wolfgang Puck, Annette Funicello, Robert Irvine, Guy Fieri, Emeril Lagasse, and others. Can you tell that our DVR is filled with recordings from the Food Network? Elizabeth has done this to me -- I'd personally stick with shows about lazer beams, airplanes, and historical documentaries. But, since I have to watch so many cooking shows, instead of building an airplane out of spare parts in the garage I've decided I might as well try cooking. Bonus question - did you recognized all of those famous chefs I listed? If you said yes, I tricked you -- Annete Funicello? Really, a chef? I think it was her mousse that made her famous.

Back to the subject at hand -- the one thing I've noticed about all these accomplished chefs is how they crack chicken seeds. They don't bother using two hands to crack open an egg, they carry on a conversation, use one hand to keep on mixing or write a new recipe, and then singlehandedly crack open the egg. It looks sooooooo easy when they do it. Yeah, right. I don't know about you, but over the years I've attempted it and ended up smashing eggs in my hand and contributing lots of bits of egg shells into the egg mixture. That would always lead to doubling the prep time for the recipe as I tried to fish the bits of egg shell out of the slimy egg whites. We all know that fiber is good for us so I'd eventually just decide to leave the shells in the mixture, as long as no one was looking and I wasn't going to eat it (Just kidding! I crack me up.).

Now that Julia has me on this quest to master cooking, I noticed that not only does she usually crack eggs with one hand, she even cracks two eggs at the same time with an egg in each hand while she's giving instructions for her recipe! I did manage to mush a couple of eggs and then, through the miracle of YouTube I learned how to do it! The way to practice involves golf balls and a quarter! If you want to learn too, here's the link to the video I watched. https://www.youtube.com/watch?v=QfHqdc4pbbs (Thanks to Chef John for

another life changing lesson!)

The trick isn't crushing the egg in our hand (duh!) but rather teaching your fingers to pull the shell apart. The video I attached is me actually doing it! No hand model or stunt man was used. The video is actually my second attempt (I never expected it to work when I did the first attempt) and, for historical reference, it is the second egg that was used in making my first French style omelette. That's right, Kathryn actually was the guinea pig for the egg itself as well as the omelette end product. She is truly a survivor! I actually was "rewarding" her for running the camera while I cracked the egg.

I ended up cracking a total of 6 eggs that day with only one hand and I've done two more since then. Who knows, maybe I'll try some more today! Eventually I'll learn to do it without getting goop on my finger...

Let me now how you do! Good luck!