11 Ways You’re Cooking Eggs All Wrong
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Eggs are a staple ingredient in many classic recipes, from frittatas to baked Alaska, but on their own, they can be dry and tasteless. The mistakes that render them that way are easily fixable, and will improve your cooking techniques for tastier eggs.
Cracking Eggs on the Side of a Bowl
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Crack eggs on a flat surface, not the side of a bowl, to prevent eggshells from landing in your food. Also, crack eggs into a small bowl before adding them to whatever you're making, so you can scoop out any rogue pieces of shell.
Dropping Eggs in Boiling Water
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Don't add eggs to a pot of boiling water; you'll end up burning your fingers, cracking the egg, or both. Place the eggs in cold water, and then bring the waterto a boil. Turn off the heat and let the eggs sit for 10 minutes (about fiveminutes for a runny yolk) in the hot water. Overcooking eggs will result in a sulfurous smell. Then plunge the eggs into an ice bath, with cold water running over the top of them, to completely stop the cooking process.
Trying to Peel Cold Hard-Boiled Eggs
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After boiling the eggsand setting them in an ice bath, startpeeling the hard-boiled eggs, as soon as they're cool enough to handle.
Over-Cooking Scrambled Eggs
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Most people overcook their eggs when scramblingthem, because they cook over ahigh heat. Scramble your eggs over a low to medium heat, gently stirring them with afork or spatula as they cook. This allows for curds to form, leading to silkyscrambled eggs, rather thandry ones.
Over-Beating Eggs
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Don't overbeat the eggs before adding themto the pan, as this willresult in flat, dense omelettes. Add a little bit of water or cream to make your omelettes light and fluffy.
Poaching Old Eggs
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When poaching, older eggs will spread out more in the water than fresh eggs. Old eggs develop air pockets in the top and will berunnier than new eggs. Avoid using older eggs for poaching, and keep them for other egg-cooking techniques, such ashard boiling or scrambling.
Poaching Eggs With Salt
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Add a little bit of vinegar (no salt) to simmering (not boiling)water. Cook for 3 or 4 minutes, and then gently drop the poached eggs into an ice bath to stop the cooking process, and to wash the vinegar off. When you're ready to eat, heat the poached eggs up in boiling water for 1 minute.
Only Poaching Eggs in Water
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The easiest way to poach an egg is to do it in sauce instead of in water, for dishes like shakshuka or eggs in purgatory. Fill the base of a pan with tomato sauce or chopped tomatoes and create little craters for the eggs. Cover with a lid and heat until cooked through,for a quick and easy meal.
Not Using Nonstick Cookware
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Nonstick pans arebetter than stainless steel or cast-ironfor most egg dishes because you want to avoid the egg sticking to the pan, and you don't want browned eggs.
Seasoning at the Wrong Time
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Season the eggs before you cook them, not after. For scrambled eggs and omelettes, add salt and pepper while whisking, or even before you start cooking, to ensure the eggs are evenly seasoned.
Not Freezing Egg Whites
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Don't waste unused egg whites. Instead, store them in the freezer. When thawed, these whites actually whip better than fresh whitse for dishes like meringues or macarons.
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As a seasoned culinary expert with a profound passion for the art of cooking, I find great pleasure in sharing insights and knowledge about the nuances of preparing exquisite dishes. My extensive experience in the culinary realm, combined with a meticulous approach to the science of cooking, allows me to navigate the intricacies of various ingredients, techniques, and recipes.
Now, let's delve into the article titled "11 Ways You’re Cooking Eggs All Wrong," dissecting each concept to offer a comprehensive understanding:
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Cracking Eggs on the Side of a Bowl:
- Crack eggs on a flat surface to prevent eggshells in your food.
- Crack eggs into a small bowl first to easily remove any shell fragments.
-
Dropping Eggs in Boiling Water:
- Place eggs in cold water before boiling to prevent burns and cracked eggs.
- Allow eggs to sit in hot water for the desired doneness, then transfer to an ice bath to stop cooking.
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Trying to Peel Cold Hard-Boiled Eggs:
- Peel hard-boiled eggs as soon as they're cool enough to handle after the ice bath.
-
Over-Cooking Scrambled Eggs:
- Scramble eggs over low to medium heat to avoid overcooking.
- Gently stir with a fork or spatula for silky scrambled eggs.
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Over-Beating Eggs:
- Avoid overbeating eggs for omelettes; it results in flat, dense textures.
- Add a bit of water or cream for light and fluffy omelettes.
-
Poaching Old Eggs:
- Fresh eggs are preferable for poaching; older eggs spread more in water.
- Reserve older eggs for techniques like hard boiling or scrambling.
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Poaching Eggs With Salt:
- Add vinegar (no salt) to simmering water for poaching.
- Drop poached eggs into an ice bath, then reheat in boiling water before serving.
-
Only Poaching Eggs in Water:
- Poach eggs in sauce for dishes like shakshuka.
- Create craters in tomato sauce, cover, and cook until eggs are done.
-
Not Using Nonstick Cookware:
- Nonstick pans are ideal for egg dishes to prevent sticking and ensure even cooking.
- They are preferred over stainless steel or cast-iron for most egg preparations.
-
Seasoning at the Wrong Time:
- Season eggs before cooking, not after.
- Add salt and pepper to scrambled eggs or omelettes while whisking or before cooking for even seasoning.
-
Not Freezing Egg Whites:
- Store unused egg whites in the freezer.
- Thawed egg whites whip better than fresh ones for meringues or macarons.
Incorporating these practices into your egg-cooking routine will undoubtedly elevate your culinary skills, resulting in eggs that are not only perfectly cooked but also bursting with flavor and texture.
