What I’ve found is that it’s something that takes practice; I once made French toast for 30 people and had to crack 72 eggs for the custard. That basically gave me the free reign to play around with the feel of it and the only thing I can really say is that you kinda have to gently bounce, the egg, let it’s own weight and shape do the work for you. If done right, you can spin the egg a bit as you do it and get a very clean crack line around it to just pull the egg apart into two halves.
What I’ve found is that it’s something that takes practice; I once made French toast for 30 people and had to crack 72 eggs for the custard. That basically gave me the free reign to play around with the feel of it and the only thing I can really say is that you kinda have to gently bounce, the egg, let it’s own weight and shape do the work for you. If done right, you can spin the egg a bit as you do it and get a very clean crack line around it to just pull the egg apart into two halves.