 In case you haven't heard, many chefs recommend cracking eggs on a FLAT surface. When you hit a raw egg on a sharper edge, you're more likely to get a small piece of shell in the egg (because the sharp edge pushes small shell pieces inside). Many people like how an edge helps to break eggs cleanly into two large sections, but that's a trade-off for producing more small fragments. Something we've discovered is that a flat surface also works better for small, less-coordinated hands! Not only does the raw egg come out more slowly, but (most importantly) the egg is already OVER the surface where you want it to fall. Young kids have a hard time coordinating multiple connected movements (they often need to practice one at a time), so cracking an egg on an edge and then swiftly moving it to the interior of a bowl can be very challenging (and frustrating). Instead, we use a large plate so we can use the wide surface to both crack the egg and open it. Steps for Cracking a Raw Egg
I usually dump each egg into a bowl (or plastic bag) after our Tiny Chef cracks them so he doesn't end up trying to crack a new egg on top of the old one (and so it's less likely new fragments will get into the already clean egg). 
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We experimented with cantaloupe this morning, but I think our strategy would've worked much better with a (squishier) watermelon. Mr. Tiny Chef really struggled to get his butter knife through that big cantaloupe and he wasn't in the mood to scoop out all of those seeds (both of these challenges would disappear if we used a watermelon instead). However, I'm really proud of him for persevering in cutting and pulling the cantaloupe in half all by himself - he tried many different strategies to get it done! In the end, I scooped most of the seeds and cut the halves into segments (after letting him try first), and he was much happier slicing the segments into bite-sized pieces. 
 A simple kiwi snack! Scrub a soft kiwi and then cut it in half. Set the halves out with a small spoon for scooping. The skin is edible so don’t worry if they eat it on accident (or on purpose!). 
 The Tiny Chef in our house loves pomegranates! For breakfast this morning, I scored the pomegranate and pulled it apart to make a 6-petaled flower shape. Then, I set Tiny Chef up on a towel with a bowl full of water, and he spent half an hour separating seeds from pith and eating them. We still ended up with a half a cup of seeds after he ate his fill for breakfast.  For more detailed instructions on how to tackle a whole pomegranate, see Mama Natural's Youtube video: https://youtu.be/5BExPRwPdAs
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