What Physics Has To Say About the Best Way To Crack an Egg  What
to eat. What not to eat. Sept. 26 2012 10:30 AM  Cracking Eggs
101  How physics can help you when you’re making your next
soufflé.  How do you crack an egg? How do you crack an egg?
Photograph by Comstock Images/Thinkstock.  Sometimes the most
useful cooking tips can be found in classic movies. Consider
Billy Wilder’s 1954 romantic comedy, Sabrina. Suffering from the
pangs of unrequited love, young Sabrina (Audrey Hepburn), a
chauffeur’s daughter, is sent to Paris to train as a chef at a
Cordon Bleu-type academy. One day’s lesson concerns the proper
way to crack an egg. “An egg is not a stone,” the instructor
admonishes his charges. “It is a living thing. It has a heart.
So when we crack it, we must not torment it. We must be merciful
and execute it quickly, like with the guillotine.”  It’s all in
the wrist, the chef insists. He proceeds to demonstrate, holding
an egg gently between thumb and forefinger before rapping it
sharply against the ed