How to crack an egg

I like to bake when it's cold and snowy outside. The kitchen heats up, the whole house smells wonderful, and soon you have good things to eat. My favorite thing to bake is noodle pudding. Lately, since we've had an abundance of cold and snow, I've also been playing a lot with this pumpkin cake recipe.

All this baking takes lots of eggs, and cracking eggs is a task I've never become comfortable doing; I have to concentrate to avoid an eggy mess with bits of shell in a broken yolk. But thanks to some late-night instant messaging advice from my friend Q, I'm getting better at it. Q is apparently quite the egg-cracking virtuoso:

lovicks_30: I can crack 720 eggs in 15 minutes... no shells
lovicks_30: burger king in high school
lovicks_30: :)) I was on the morning shift
christina_schulman: Daaaaamn
christina_schulman: [envy]
lovicks_30: you hold the egg in your hand between the thumb, index finger and the middle finger but the middle and others are closed like to make a fist...as if you are about to throw it
christina_schulman: Other 2 fingers are closed behind it?
lovicks_30: yes
lovicks_30: hold firmly, with slightly more pressure on the sides and then slam it against an edge, the pressure helps the split
lovicks_30: I've cracked alot of eggs in my youth, hahahaha now I only use one hand, the other is usually mixing
christina_schulman: That's awesome
christina_schulman: (cut/paste for future reference)

I know what you're thinking: Burger King uses real eggs?

Anyway, I'm sharing Q's advice because I've found it a big help, particularly the specifics about the grip. I have to be careful when I attempt to crack one-handed, though; too much pressure on the squeeze, and SPLAT.

Now I can move on to learning other vital life skills, like whistling through two fingers. Anyone else have skill deficiencies, or am I the last person on the planet to learn these things?