The big problem with cracking eggs on the side of the bowl is that it forces the cracked shell into the egg whites, fracturing them and lodging them in there for you to dig through when they hit the bowl.
But when you crack your eggs on the counter top instead there are no shells shoved into places they don’t belong, and the membrane inside the egg is left intact so you don’t run the risk of puncturing your egg yolks too.
Next is separating the egg yolks from the egg whites. Use your thumbs to separate the egg shell at the crack. Toss the eggs back and forth between the shells to separate the whites and yolks.
The eggs in your hands technique means no jagged shell edges to cut your whites and yolks on and the weight of the egg whites helps separate the yolks from the whites on their own – making your job a whole lot easier.