I was watching my daughter bake and she cracks her eggs on the countertop- not my preferred method, I would smash it for sure and we'd have a clean-up in aisle 4. Some use the edge of the bowl- I whack mine with a sharp sheep foot knife- gives me a clean break line.
Let's get cracking- what do you do?

Rim of a pot or pan.

Spatula handle

Edge of sink

Flat counter top. It's more like a controlled drop then a hit. If I try the edge of the bowl, I'll split the egg all the way through.

Countertop for me also

Yup... countertop

Same

Proper way would be individually in a bowl, this is how I have to train at work how the state wants you to do so, this prevents bloody eggs getting mixed in with the other eggs, and shells that happen to get in can be easily discarded. That being being said I Crack on the edge of the skillet, of on top of the flat grill...

How many people here Crack it one handed?? Cooking is my passion so I watch a ton of cooking shows, it took me a while to master this skill but I can Crack a 30 egg flat in no time.

The kids think it's funny to crack them on my head.

My brother has a restaurant,and he can crack eggs with both hands @ same time.
He has a buffet and cracks open 60 dozen to get started in the morning.
I believe that he crack then on counter top.

flat surface = less likely to make chips that drop in your bowl

my dad did the back of a butter knife

if you get good and you have a flat surface to work with you can go with both hands alternating

Countertop

One-handed on edge of bowl, each egg separately in a bowl, then combine

If I am doing it the way you are supposed to in a commercial baking environment - flat on the countertop, into a small bowl (not directly into the mixing bowl). This is to avoid getting eggshell in finished product.
If I am doing it the way a line cook (short order) does it, cracked over rim of frying pan or flattop one handed on to griddle (unless making scrambled eggs or omelet, in which case it is same as for baking).

Honestly, it doesn't usually matter but I spent a few years as a line cook and a couple under an executive chef and his apprentices so both methods were drilled into me and are now habit.

I do this..so they don't roll around

this is absolutely the recommended method

when you're baking you could be cracking 5 dozen eggs and one bad egg can ruin a lot of ingredients

and much easier to get a shell out with only one egg in a bowl

when making a 3 egg omelet at home it is a little easier to stomach living dangerously and cracking all 3 at one time into the bowl
your odds of a bad egg are a lot lower and the chip can still be gotten out relatively easy

Like this -

[video:youtube]https://youtube.com/shorts/-gUXXqMsXBI?si=vGHc74sB0hKlZxEz[/video]

That's my favorite one of all the egg-cracking spiffs K-zoo. I watched it a dozen times and it still makes me laugh.

I crack on the edge of the bowl when making scrambled eggs, omelets or baking, on the edge of the frying pan when making dippy eggs.