Cold eggs in the refrigerator are more likely to break when in direct contact with hot water.
Photo: Trang Doan / Pexels
Eggs are by far a staple food in our kitchen, as versatile, tasty, nutritious and inexpensive. You can cook them in multiple ways, among the most classic are the classic fried, cooked or scrambled eggs that are quick and simple but delicious preparations.
We help you avoid some common mistakes that ruin perfect eggs in sight and on the palate.
Break the eggs in the pan
Do not break the eggs in the pan even if you consider it does not matter because your eggs will be scrambled. Try stir well before emptying into the panotherwise your eggs will mix unevenly, will not show a homogeneous color nor will they be beautifully fluffy.
Don’t forget to move them in the pan if you leave them without touching them a scab on the bottom, nobody wants dry eggs.
Break the eggs on the edge of the bowl
Avoid pieces of shell inside the bowl by breaking the eggs on the rim. It is best to gently tap the egg on a flat counter and then open it over the bowl. If you strain a piece shell, peel it with another piece of shell.
Not beat well
A few more seconds you spend to quickly stir your eggs with a fork can make your mixture homogeneous, without leaving white or light strands, ideal for scrambled eggs and tortillas, fluffy and with a perfect uniform yellow.
Cook them over high heat
Unless you want some dry scrambled eggs, avoid cooking over high heat. Preheat your skillet over medium heat and reduce to medium low when adding the eggs. Slow cooking over low heat allows even cooking, they will be perfect and fluffy. Waiting a bit has its reward!
Do not use non-stick frying pan
Use a nonstick skillet to cook your eggs and prevent them from sticking, besides that they will look better, you will not struggle when having to clean difficult waste. So please, avoid using iron skillet melted to cook your scrambled eggs or there will be a good part stuck to the bottom.
In addition to a nonstick skillet, help so your eggs can move easily with some kind of fat. If you want good fats, use olive oil or avocado.
Leave the eggs in the pan after cooking
Once you have turned off the heat after your eggs have finished cooking, do not leave them in the pan, it will remain hot, it will continue to cook the eggs and they may get dry. Better place them on a plate or bowl, if you won’t be serving them right away, cover them with a cloth or aluminum foil to keep them warm.
Cooked Eggs: Add Eggs to Boiling Water
Cold eggs in the refrigerator are more likely to break when in direct contact with hot water. Place the eggs in the empty pot and then cover with cold water, place on the fire and let them gradually reach temperature and cook evenly.
Don’t leave them in the boiling water too long or the yolks will turn grayish and probably have an unpleasant odor. Remember that the water is still very hot even when you remove it from the stove. Once it boils you can turn off the heat and let them rest in the water for 10 minutes.
Eggs that are too fresh
Hard boiled eggs are best when they are not too fresh, they will peel better and you will prevent half of the egg from coming off with the shell.
Peel the eggs before they cool down
Let the egg cool for a few minutes before peeling it, so it separates slightly from the shell and you will easily peel it.