Don’t let the humble egg fool you. It might be small and inexpensive, but it’s a powerhouse of nutrients. It’s rich in protein (it’s considered a complete protein, containing all nine amino acids), fat-soluble vitamins D and E, and essential fatty acids. Some brands of eggs even contain omega-3 fatty acids. According to dieticians, eating one egg a day can actually help you to maintain a healthy weight. But what do you do if you find it difficult to cook with? We have just the tips for you!
Eggs are not only essential for many baking recipes, but they are also delicious in savory dishes. If you want to know how to avoid common mistakes when cooking eggs, then this is the article for you!
When baking or scrambling eggs, they can easily become rubbery. This is because the proteins within the eggs denature, causing the egg to dry out and become rubbery and chalky. To avoid this, don’t cook the eggs over high heat. Heat your pan to medium, and lower the heat once you add the eggs.
If you find that your eggs are stuck to the bottom of the pan, then you might be using the wrong pan. Whether you scramble them or cook them sunny-side up, a non-stick skillet is always the best option here. Your eggs won’t stick to the bottom, and cleanup will be easier too!
So if you are using a non-stick pan, you might think that you don’t need any fats. But even if your pan is non-stick, you still need to add a little but of butter, olive oil, or coconut oil. This will allow the eggs to cook more evenly and also prevent them from going rubbery. Always remember to heat up your pan first before adding the fat.
You would think that scrambled eggs can’t be easier to make. You just throw them in a pan and stir, right? Well, no. If you only mixed them once it the pan, they will start cooking before thoroughly mixed through, so you will end up with spots of egg yolk and white. Rather whisk the eggs in a small bowl before adding them to the pan.
Can you believe there is even a right and wrong way to crack an egg? Most of us simply crack the egg of the side of our mixing bowl, but this is not necessarily the best way. Doing this could allow small pieces of egg shell to fall into the mixing bowl, and then you will have to try and fish it out. Instead, tap your egg on a flat counter top before opening it in a bowl.
Most home cooks add a little bit of milk to their eggs, thinking it makes them creamier and fluffy. Some even add it to stretch the dish! But you are actually doing more harm than good. The milk only dilutes the rich egg flavor, and they will more likely end up rubbery and flavorless. Rather add a bit of soft butter.
Are you finding that your boiled eggs are always cracking? You’re probably boiling them wrong. Home cooks are used to bringing water to a boil, and then adding the food. But with eggs, this will lead to cracking. Rather place eggs in cool water, and gradually bring the water to a rolling boil. This will prevent cracking!
Fresh eggs are great for a sunny-side breakfast, or if you use them in baking, but for boiling, you need eggs that are a few weeks old. If you find it difficult to peel boiled eggs (the shell is stuck to the egg), it could be time to switch to older eggs. If you cook these properly, they will peel of much easier than their fresh counterparts!
As with scrambling, you don’t want to add the eggs directly into the water when you want to poach them. They will cook unevenly and will likely end up in a weird shape. Rather crack your egg into a small bowl or ramekin, and then gently ease it into the water. In this way, it will be cooked more evenly and will look better too!
If you’re short on time, you might be tempted to peel your freshly boiled eggs immediately. But this will only make it more difficult to get a clean peel, and you will end up using more time than if you just cooled them down first. Add the eggs to cool water and cool them down properly before attempting to peel them.