Insiders’ cooking lore is shared in a couple of new books, one that’s titled “How to Break An Egg” and another that includes, for beginners, tips on how to boil an egg.

You don’t need to boil it, actually — perfect hard-cooked eggs are steeped, according to Linda Carucci’s “Cooking School Secrets for Real World Cooks” (Chronicle, $22.95).

For everyone, even the most professional, there must be similar practical revelations tucked somewhere into this book, either among the pages of general explanation of cooking basics, or later in the chatty notes addressing specific details that buttress each of the 100 recipes.

“How To Break An Egg” (Taunton, $19.95) bills itself as a collection of 1,453 kitchen tips, food fixes, emergency substitutions and handy techniques, by the editors, contributors and readers of Fine Cooking magazine.

Oddly, actual egg breaking is not among the challenges, puzzles and procedures through which the book guides readers, although plenty of other eggy dilemmas are dealt with.

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