Eggs are a staple food product in any home. You can use them as an ingredient when baking; you can use them when cooking; and you can eat them plain - boiled, fried, scrambled, and even baked! Not to mention, they’re great for any meal or snack at any time of the day. Unfortunately, there are quite a few ways that people go wrong when making eggs. Check out some of these helpful do’s and don’ts when it comes to cooking eggs.
I know you're going to want to eat eggs after reading this article. Go get some, but first, go get some coupons from our coupon pages.
1. DO make omelets in a panini maker.
Source: Dorm Dishes
I’m sure I’m not the only one who’s had to turn an omelet into scrambled eggs after royally screwing up the flipping process. Admit it, flipping omelets can get messy. Luckily, you can totally avoid all of this hassle with a panini maker!
2. DON’T drop eggs into a pot of boiling water.
Doing this usually doesn’t lead to anything good. Many people end up either burn their fingers, breaking the eggs, or both. Instead, place the eggs in cold water and then add the pot to the stove and bring it to a boil. After the water boils, simply turn the burner off and let the eggs sit in the hot water for 5-10 minutes (depending on how runny you want the yolks). When you want to completely stop the cooking process, place the eggs in ice cold water with cold water running over them.
3. DO steam or bake eggs instead of boiling them.
Source: Dish Maps
Boiling is a difficult technique to master. If you just can’t seem to get it right, try not to be discouraged. You can also steam or bake eggs and get the same result as boiling them! Steaming eggs is much quicker than boiling them because you only have to boil a few inches of water, instead of a whole pot. In terms of baking eggs, many people say that this gives the eggs a creamier texture than boiling or steaming them!
4. DON’T crack an egg on the side of a bowl.
Cracking eggs on the side of the bowl makes you more likely to drop egg shells into the bowl of eggs that you’re making. Instead, crack the eggs on a flat surface, like the counter that you’re working on, to keep the eggs free of rogue shell pieces.
5. DO use an onion or bell pepper to shape fried eggs.
Source: Life Hacker
Hate how your fried eggs run everywhere when you crack them into the pan? There’s a solution for this! Chop an onion in half (or a bell pepper in slices) and remove one or two of the circular rings. Place these into your oiled pan and crack an egg into each onion ring. The onion will help the egg to keep a nice round shape as it cooks.
6. DON’T overcook scrambled eggs.
This happens A LOT, mostly because people are impatient and cook their scrambled eggs over high heat. Try cooking your scrambled eggs over low or medium heat instead, gently stirring them as they cook. Do this, and you can say goodbye to those dried out scrambled eggs and say hello to fluffy, silky scrambled eggs!
7. DO make eggs in the microwave.
Source: Good Housekeeping
Although it sounds a little weird, it is totally acceptable - and super easy - to make scrambled eggs in the microwave! Rather than dirtying a frying pan and a spatula, simply beat the eggs and a splash of milk in a microwave-safe cup or bowl and pop it in the microwave. After just two minutes, you’ve got yourself some perfectly fluffy and ready-to-eat scrambled eggs, without any of the mess!
>> SEE MORE: What to Buy and What to Avoid at the Farmers' Market
8. DON’T over-beat eggs.
Not many people know this, but beating your eggs too much before adding them to the pan is detrimental to your omelet outcome, as it will result in flat, overly-dense omelettes. Instead, add a splash of water, milk, or cream to your eggs, beat them just a little bit, and then cook them to become a light and fluffy omelet!
9. DO use fresh eggs for poaching.
When poaching eggs, newer, fresher ones are best as they won’t spread out in the water as much as older eggs will. This is because old eggs develop air pockets in the tops of them, making them more runny than newer eggs without this same air pocket up top. Therefore, it’s best to use fresher eggs for poaching, and older eggs for hard-boiling, scrambling, or baking.
10. DON’T season eggs at the wrong time.
Many people season their eggs once they are already cooked, but actually, the smarter thing to do here is to season your eggs before cooking them. For example, season them while you’re whisking them or when you first pour them into the pan before they are cooked, to ensure that they are seasoned evenly.