I know how to crack an egg, but is there empirical evidence as to the best way to crack an egg? With best I'm referring to a method of cracking eggs that has the lowest chance of egg shells ending up in the receptacle.
Some chefs suggest cracking an egg on a sharp edge (like a knife), presumably to ensure the cleanest cut, and therefore the lowest chance of bits falling off the egg shell.
Other chefs recommend knocking an egg on a flat surface to obtain a circular shatter pattern, where you can place your thumbs to guide the shell with opening.
All techniques I'm aware of crack eggs along the smallest axis of the egg, so it can probably be a given that having a smaller radius helps to ensure a clean crack.