Whether it's out of habit, obstinacy, or a simple lack of mastery, it seems every cook has at least one technique they do their own way. Not just among friends, either. Most professional chefs seem to have at least one of these quirks.

I'm sure I have many, but the two that come readily to mind are:

Chopping onions. I know how to do it the "right" way (i.e., keep root intact, make horizontal cuts then vertical, etc.), but I just don't do it. Reason? My way works fine for me, and the proper technique is a hassle, and doesn't seem to offer any real advantages over mine. In other words, pure obstinacy. (It makes me so happy to see an occasional pro use a technique similar to mine.)

Cracking eggs. I can do it one-handed but I always use two hands. Why? Mostly habit. But also because my eggs are usually of the brown variety. They have a thicker shell and a VERY tough membrane, which lend themselves to crushed shells rather than cracked.

Fess up. What do you do? Why?