Don't think you're an egg expert just because you eat them every day. If you're not cooking them right, you're missing out on the best part of eggs. Become a detail-oriented person, and even the most common eggs can be made healthier and more delicious in N ways.
Egg-cracking skill
Do you like to crack eggs on the rim of a bowl or the stovetop, only to be annoyed by eggshells falling into the bowl?
Do the opposite. Choose a flat surface like a clean stovetop (instead of the bowl's edge) to crack your eggs. It works surprisingly well and directly prevents eggshells from falling into the bowl and contaminating your food.
Scrambled egg skill
Don't think that high heat scrambles eggs faster and makes them easier to shape. When you can't control the technique, the eggs will burn and become hard. Try scrambling them gently over medium-low heat. This way, the scrambled eggs won't be overcooked and will have a smoother texture.
Also, when scrambling eggs, use a non-stick pan. Otherwise, they will stick and burn easily. Just乖乖地 (乖乖地 means obediently/乖乖地) use a non-stick pan.
Boiled egg skill
When boiling eggs, do you just rudely throw them into boiling water? You can stop doing that now. Putting eggs into boiling water will not only cause the shells to crack and the whites to leak out, but it can also easily scald your fingers. You should place the eggs in cold water, bring the water to a slow boil, then simmer on low heat for 3 minutes after it starts boiling. Turn off the heat and let them soak for another 5 minutes. A perfectly tender white and firm yolk will be ready in no time.
PS: After taking the boiled eggs out, immediately place them in cold water until they are cool enough to handle. This makes peeling them quick and easy.
Poached egg skill
Want to make Japanese-style poached eggs? So easy! When poaching eggs, just add a little vinegar to hot (not boiling) water, then cook for 3-4 minutes before taking the eggs out. The poached eggs will be tender and smooth.