Eggs are the "star" in many home-cooked dishes, yet not everyone understands the cooking techniques. Recently, the American food website "Daily Meal" published an article summarizing "Common Mistakes in Cooking Eggs" for everyone's reference.
Cracking eggs on the rim of a bowl or stove. Choose a clean flat surface (like a countertop) instead of a bowl's edge to crack eggs. This prevents eggshells from falling into the bowl and causing contamination, and it also avoids wasting egg white when fishing out the shell fragments.
Boiling eggs in boiling water. Try not to put eggs directly into boiling water, as this will not only cause the shells to crack and the egg white to leak out, but it can also easily scald your fingers. The correct method is to place eggs in cold water, then slowly bring the water to a boil. Once boiling, simmer for 3 minutes, then turn off the heat and let them soak for another 5 minutes. This method results in tender egg whites and yolks that are set but not overcooked.
Peeling hard-boiled eggs after they have cooled naturally. This method is time-consuming, laborious, and can easily leave the egg white on the shell, leading to waste. A more efficient and less wasteful approach is to take the cooked eggs out and immediately place them in cold water. As soon as they are cool enough to handle, peel them promptly.
Sautéing eggs over high heat. High heat can easily burn the eggs and make them tough. It's best to use medium to low heat and stir gently. This way, the eggs won't become overcooked and will have a smoother, more tender texture.
Vigorously whisking the egg mixture before making an omelette. Vigorous whisking can result in a tough omelette. You don't need to whisk with too much force. Adding a little water or cream to the egg mixture can prevent it from sticking to the pan and will make the omelette fluffy and delicious.
Adding salt when cooking poached eggs. When poaching eggs, it's better to add a little vinegar (not salt) to the hot (but not boiling) water. After cooking for 3-4 minutes, you can remove the eggs. This method yields a more tender poached egg.
Using a cast iron pan. It's better to use a non-stick pan for egg dishes rather than a stainless steel or cast iron pan. The reason is simple: eggs tend to stick and burn easily once they make contact with the pan.
Adding seasonings at the very end when cooking with eggs. For scrambled eggs and omelettes, seasonings like salt and pepper should be added when whisking the eggs or just before they go into the pan to ensure even seasoning.