Chef Chris Shepherd of Houston's Underbelly believes that eggs are the best learning tools for a neophyte cook. "Once you learn how to cook them you can fend for yourself, any meal of the day," he says. That's why F&W's inaugural Mad Genius Tips videos featured some brilliantly quirky ways to prep eggs. Here, star chefs share the egg techniques that they think everyone must master.
How to Crack Two Eggs at a Time. "It's super easy," says Joanne Chang. "You just hold one egg in each hand, crack them both simultaneously on the countertop or the edge of the bowl, and then you open it with your thumb and fingers. It's fun!"
How to Poach an Egg. Chris Pandel doesn't want his eggs poached in an immersion circulator. He wants them poached in a pot, "like a human being." Before heating the water, he adds distilled white vinegar and salt. "Once it comes to a good simmer, I swirl it to create a little vortex," he says. "Which helps collect the white when I drop the egg in."