(Newswire.net — January 13, 2023) — Did you know that humans have been eating eggs for at least 6 million years?
Admittedly, the first humans were likely stealing wild eggs from a bird’s nest. As the years went by, we learned to domesticate chickens and cook grade-A eggs on a skillet. But 6 million years hasn’t been enough for all of us to learn how to cook them well.
Eggs are one of the few things everyone can cook, and yet we all make the same egg-cooking mistakes. Luckily for you, you won’t need another 6 million years to avoid repeating your ancestors’ mistakes.
Keep reading for 8 common egg cooking mistakes and how you can avoid them.
1. Egg Cooking Mistakes: Failing to Whisk Eggs for an Egg Omelet Recipe
When you blend your eggs, you’re going for a uniform yellow color. Otherwise, you’ll get pockets of white and yellow. These not only ruin the aesthetic but won’t give the best taste.
This often comes from a failure to beat the eggs well. Specifically, whisking them. Whisking makes the mix frothy and light, filling the eggs with air so they have a more pleasing composition.
Make sure to use those whisked eggs immediately, rather than setting them aside for later. Otherwise, the air bubbles will escape. Give them a good minute under the whisk, then add them to the pan for your omelet.
2. Overcooking or Undercooking Eggs
It happens to the best of us. You turn away for a minute, only to return and find that your eggs are burnt. Or, you pull them off the pan only to find they’re half-cooked under closer inspection.
First, set your pan to medium heat. This gives proper time for both the yolk and the whites to cook since the yolk needs an extra minute or so. Your egg cooking styles have more effect on the consistency than you realize.
Same with poached, hardboiled, and other types of eggs for recipes. Keep eggs at around 180 degrees Fahrenheit so you don’t get that sulfuric green ring around the yolk.
3. Using Old Eggs
Eggs are living things, and as they age, they lose all their desirable properties. At first, the yolk is a tight, perky sphere. The whites maintain their form rather than running.
Old eggs don’t hold their form well after you crack them. The only thing old eggs are good for is hard boiling–and only if you like them to peel easily.
Of course, fresh eggs taste better. They have more nutritional value, whereas old eggs leave you feeling less fulfilled.
To test if an egg is old, simply drop it into a glass of water. Old eggs sink, while new ones float. Get an olive egger to enjoy fresh eggs every time.
4. Not Using Any Non-Stick Solution
Cooking does a lot more than just kill bacteria and pathogens. It breaks down proteins. This changes the chemical structure of food and makes it more pleasant for humans to eat.
During this breakdown, eggs like to bond with the surface they’re nearest to–such as your pan. Just like other foods, this is what creates the annoying sticking effect.
Add a layer of oil or fat to make sure your eggs don’t stick. This isn’t just to get a nice, even egg, but one that tastes good as well.
To make things easier on yourself, go with a non-stick pan. These pans have a layer that is resistant to this bonding and makes sure your food comes out looking great.
5. Not Pre-Heating the Pan
Has this situation ever happened to you before? You crack eggs for breakfast into a pan, only to realize the pan wasn’t lubricated with your non-stick of choice.
The resultant eggs don’t cook properly since the non-stick mixes with the egg itself. The eggs either stick to the pan or create a watery mess that isn’t enjoyable to look at.
Avoid this by heating the pan and your lubricant first. Butter, for example, should be foaming and sizzling. Once you’ve heated it well, then crack the egg into the pan.
6. Under or Over Seasoning
Except for hard boiling, eggs need seasoning. But since they have light colors, it’s hard to see how much–or how little–you’re seasoning them with.
As a general rule, season them only once while in the pan. Lightly shake the seasoning over the top, then leave it. Don’t put any more on unless you feel the seasoning is lacking later on.
7. Cracking Eggs into the Pan Directly
It’s hard to imagine an image more closely associated with breakfast. You crack eggs on the pan’s edge, then yawn them open to get that deliciousness inside. But the end result is almost always a stray eggshell in the mix.
Take an extra two seconds to crack the eggs into a separate bowl. This makes it easier to hunt for stray eggshells without sticking your fingers into a hot pan. This also prevents the yolks from breaking.
8. Messing Up Scrambled Eggs
Scrambled eggs are surprisingly hard to get right. There are a lot of small mistakes you can make along the way. Some things to keep in mind as you’re cooking them:
- Wait until the eggs thicken before you add mix-ins like herbs and cheese
- Add some cream or stock to give the eggs more structure
- Cook on low heat
Last but not least, turn off the burner when your eggs are slightly underdone. Many people wait until they’re ready, which burns the eggs and makes them brittle. The residual heat in the pan is enough to finish the eggs.
Cook Eggs to Perfection
Everyone makes some kind of egg-cooking mistakes. It’s easy to assume that you just throw them into the pan with butter and salt, and voila. But if you take the time with the above steps, you’ll make your eggs much more enjoyable overall.
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