I love eggs as much as my own children. We always have eggs – whether it be the classic scrambled eggs or my own favorite smoked deviled eggs, eggs always make an appearance on the menu. Then, of course, my husband has a certain way of making them that’s just right, whether it’s a fluffy omelet or perfectly poached eggs. You say it, we’ve got it, made for sure. There’s something magical about eggs and most mornings you can find us in the kitchen making every form of egg dish possible.
But for movie nights one of our go-to’s is an egg sandwich – I can not get enough of egg sandwiches! Perfectly fried egg spread with a little cheese and avocado on toast. YUMMY! Great way to start the morning. But through the decades I have compiled evidence that eggs can be fussy to cook, and they are fussy in ways people commonly make mistakes in preparing them.
Poaching Eggs in a Tiny Pot
Let’s start with poaching eggs, okay? I’ll never forget the first time I poached an egg and I decided to do it in this little pot because it would be easier to work with. Big mistake! The egg adhered to the bottom, and I wound up with a pool of eggy water instead. And the secret is to cook it in a big pot with lots of water for the egg to swim in. A dash of vinegar contributes to the process by making egg white coagulation happen faster and creating an attractive poached egg. It is the method my husband taught me, and we make perfect poached eggs every single time.
Remember Not Boiling Too-Fresh Eggs
Boiling eggs that are too fresh is another popular method to mess them up. Farm-fresh eggs are great, but when you boil them, they can be the devil to peel. I lost count how many mornings I wound up eating a shredded egg because it was so fresh. You’ll want to use eggs that are at least a week old, and preferably a bit older. This ensures that when it’s time to peel them they practically slip off, and you end up with perfectly smooth eggs each and every time.
Insufficient Use of Fat During Frying
Frying eggs is hardly rocket science, but one common error is not in using enough fat. There was a period when I was stingy with the butter or oil, because I mistakenly thought it was healthier. But a small amount of fat can make a big difference in assuring that your eggs don’t stick to the pan and that they cook evenly. And it’s such a nice richness! My kids also adore when I fry eggs with some butter — they have crispy edges and a runny yolk. Yum!
Adding Milk to Scrambled Eggs
I’ve heard this one before Don’t get me wrong, I’ve read a thousand times that you should add milk to scrambled eggs to get them to be creamier. And let me say, it doesn’t work. What you’ll get if you do is runny, rubbery eggs. For perfect, super-rich, creamy scrambled eggs, these should be well whisked and cooked slowly over low heat. In our home, my husband is the scrambled egg whisperer. He goes slow, keeps stirring, and the result is the creamiest, most delicious scrambled eggs in the world.
Not Whisking Enough
And while we’re on the subject of whisking, here’s a mistake: not whisking your eggs enough. Whisking in air is your friend The more you whisk, the more air gets incorporated into the eggs, which makes them nice and lofty. I used to be in such a mad rush in the mornings that I would stir in the eggs with hardly a thought. But now I am mindful to whisk them the way someone should, and it makes a real difference.
Santorum Crack the egg on the bowl’s edge
We’ve all done it — cracked the egg along the side of the bowl. But this can result in small pieces of shell landing in your eggs. It’s better to crack them against a flat surface. I learned this the painful way when I spent more time fishing shards of shell out of my eggs than I did on the rest of the cooking process. Now I jerk my eggs on the counter and it’s made my life so easy.
Scrambled Eggs Cooked Too Quickly
Another mistake is cooking scrambled eggs too fast. High heat can turn the eggs dry and rubbery. Low and slow, it’s the best way to go. It’s going to take a bit longer, but it’s well worth it. I’ve ruined so many batches of scrambled eggs by being impatient. But now I know better, which is why my scrambled eggs are perfectly custardy and delicious every single time.
Letting Eggs Stick to the Pan
Lastly, don’t let your eggs stick to the pan. This generally occurs when you don’t have enough fat in the pan or the pan is not hot enough. My husband always gets the pan hot enough and uses just the right amount of butter. It’s a little thing, but it makes such a big difference.
How to Begin Hard-Cooked Eggs With Boiling Water
As for hard-boiled eggs, starting them in boiling water can result in uneven cooking. They are better off started in cold water and brought to a boil. This way, you get a consistent cooking and a perfectly cooked yolk every time. I have messed up in this way before and ended up with eggs that were either overdone or underdone. Jumping into cold water has been a game-changer for me.
Cracking the Eggs Right Into the Poaching Water
And of course, eggs cracked straight into the poaching liquid make a bit of a mess. Instead, crack the egg into a small bowl, then gently release the egg into the water. That gives you more control and results in a neater poached egg.
Eggs can be used in a myriad of ways and are unmatched in versatility. The egg-world extends from simple fried or scrambled eggs to numerous different salads, quiches and soufflés. There is no end of recipes to try. If you dodge these common mistakes, you will raise your egg-game significantly: you will have the perfect egg poached or scrambled; yes, and even hard boiled from time to time. Keep these other eggcellent tips in mind the next time you are in the kitchen then go out into their world of eggs!
About to bake some cookies? Don’t be the sap that makes the whole batch go bad.
