Eggs are incredible! At their most basic, eggs can make a quick meal out of pantry staples and at their most stunning they’re the centerpiece of stunning desserts like pavlova. Before you can get to whipping up an egg-white meringue though, you’ll need to know how to properly crack and cook them.

Most people crack their eggs wrong by using the edge of a bowl or cutting board to start the crack. This forces shell pieces into the egg white, which can be a pain but might also break the yolk and introduce bad bacteria into the egg. Instead, give the egg a solid thwack on a clean smooth surface like a counter or cutting board. Then you’ll have a nice even crack to open the egg from. Another pro tip: Eggs are easier to separate into their white and yolk when cold.

There are many ways to cook eggs — scrambled, fried, omelets, poached—and we suggest mastering your favorite first! But no matter the method you choose, keep the heat low and cook the eggs slowly to avoid overcooked and rubbery eggs.