The Common Mistake You Make When Cooking Eggs
June 9, 2024
source: Pexels
Eggs for breakfast…not just for breakfast, actually. I love them just as much as my kids. In our house, eggs are a staple food item, almost like a beloved family member. From the classic scrambled eggs to my personal favorite smoked deviled eggs, eggs are always on the menu. My husband has this knack for making them just right—whether it’s a fluffy omelet or perfectly poached eggs. You name it, we’ve probably made it. There’s just something magical about eggs, and almost every morning, you’ll find us in the kitchen making some egg dish.
One of our go-to’s is the egg sandwich—oh my gosh, I love it! A perfectly fried egg with a bit of cheese and some avocado spread on toasted bread. It’s a wonderful way to start the day. But, over the years, I’ve learned that cooking eggs can sometimes be tricky, and there are a few common mistakes that people often make. Let’s dive into some of these pitfalls, and I’ll share a few stories of my own egg-cooking adventures (and misadventures).
Poaching Eggs in a Tiny Pot
Let’s start with poaching eggs. I remember the first time I tried to poach an egg; I used this tiny pot, thinking it would be easier to manage. Big mistake! The egg ended up sticking to the bottom, and I ended up with a watery, eggy mess. The trick is to use a larger pot with plenty of water so the egg can move around freely. Adding a splash of vinegar helps the egg whites coagulate faster, resulting in a beautifully poached egg. My husband taught me this, and now our poached eggs turn out perfect every time.
Boiling Eggs That Are Too Fresh
Another common mistake is boiling eggs that are too fresh. Fresh eggs are great, but when it comes to boiling, they can be a nightmare to peel. I’ve had countless mornings where I ended up with a shredded egg because it was too fresh. Ideally, you want to use eggs that are at least a week old. This makes peeling them a breeze, and you’ll end up with smooth, perfect eggs every time.
Not Using Enough Fat When Frying
Frying eggs can be a simple task, but not using enough fat is a common mistake. I used to be stingy with the butter or oil, thinking it was healthier. But a little bit of fat goes a long way in ensuring your eggs don’t stick to the pan and cook evenly. Plus, it adds a delicious richness. My kids love when I make fried eggs with a bit of butter—they come out with crispy edges and a soft, runny yolk. Yum!
Adding Milk to Scrambled Eggs
I’ve heard this tip so many times: add milk to scrambled eggs to make them creamier. But let me tell you, it doesn’t work. Adding milk can make the eggs watery and rubbery. The key to creamy scrambled eggs is to whisk them thoroughly and cook them slowly over low heat. My husband is the scrambled egg master in our house. He takes his time, constantly stirring, and the result is the creamiest, most delicious scrambled eggs ever.
Not Whisking Enough
Speaking of whisking, not whisking your eggs enough is another mistake. The more you whisk, the more air you incorporate, making the eggs light and fluffy. I used to be in such a hurry in the mornings that I’d give the eggs a quick stir and call it good. But now, I take the time to whisk them properly, and the difference is noticeable.
Cracking Eggs on the Bowl’s Rim
We’ve all done it—cracking eggs on the edge of the bowl. But this can lead to bits of shell getting into your eggs. It’s better to crack them on a flat surface. I learned this the hard way when I spent more time fishing out shell pieces than actually cooking. Now, I always crack my eggs on the counter, and it’s made my life so much easier.
Cooking Scrambled Eggs Too Fast
Cooking scrambled eggs too fast is another common mistake. High heat can make the eggs tough and dry. Low and slow is the way to go. It might take a bit longer, but the results are worth it. I’ve ruined many a batch of scrambled eggs by being impatient. But now, I know better, and my scrambled eggs are always creamy and delicious.
Letting Eggs Stick to the Pan
And finally, don’t let your eggs stick to the pan. This often happens when you’re using too little fat or not preheating the pan properly. My husband always makes sure the pan is hot enough and uses just the right amount of butter. It’s a small detail, but it makes a big difference.
Starting Hard-Cooked Eggs in Boiling Water
When it comes to making hard-cooked eggs, starting them in boiling water can lead to uneven cooking. It’s better to start them in cold water and then bring them to a boil. This ensures that the eggs cook evenly and you get that perfectly cooked yolk every time. I’ve made this mistake before, and the eggs were either overcooked or undercooked. Starting in cold water has been a game-changer for me.
Cracking Eggs Directly into the Poaching Water
Lastly, cracking eggs directly into the poaching water can result in a mess. Instead, crack the egg into a small bowl first, then gently slide it into the water. This gives you more control and results in a neater poached egg.
Eggs are such a versatile food, and there are so many ways to enjoy them. From classic scrambled and fried eggs to more adventurous dishes like quiches and soufflés, the possibilities are endless. By avoiding these common mistakes, you can elevate your egg-cooking game and enjoy perfect eggs every time. So, next time you’re in the kitchen, remember these tips and enjoy the wonderful world of eggs!