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. Here are 8 mistakes to avoid when cooking eggs.
Cracking eggs on the edge of a bowl or stovetop
Crack eggs on a clean, flat surface (like a countertop) instead of the rim of a bowl. This prevents broken eggshells from falling into the bowl and contaminating the egg, and also avoids wasting egg white when fishing out the shell fragments.
Boiling eggs in boiling water
Avoid placing eggs directly into boiling water, as this can cause the shells to crack and the egg white to leak out, and it's easy to burn your fingers. The correct method is to place eggs in cold water, bring to a boil over low heat, then simmer for 3 minutes after the water boils, and let them soak for another 5 minutes after turning off the heat. This method results in tender egg whites and firm, but not overcooked, yolks.
Hard-boiled eggs
Letting hard-boiled eggs cool naturally before peeling
This method is time-consuming, labor-intensive, and can easily leave egg white on the shell, leading to waste. A more efficient and less wasteful way is to remove the cooked eggs and place them in cold water immediately. As soon as they are cool enough to handle, peel them right away.
Stir-frying eggs over high heat
Stir-frying eggs over high heat can easily burn them and make them tough. It's best to use medium to low heat and stir gently. This way, the eggs won't be overcooked and will have a smoother, more tender texture.
Scrambled eggs
Vigorously whisking the egg mixture before making an omelet
Vigorously whisking the egg mixture will result in a tough omelet. You don't need to whisk too forcefully. Adding a little water or cream to the mixture while whisking can prevent the omelet from sticking to the pan and will make it fluffy and delicious.
Poaching eggs
Adding salt when poaching eggs
When poaching eggs, 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 results in a more tender poached egg.
Poached eggs
Using an iron skillet
It's better to use a non-stick pan for egg dishes rather than a stainless steel or iron skillet. The reason is simple: once eggs stick to the pan, they are prone to burning.
Adding seasonings at the end when cooking with eggs
For scrambled eggs and omelets, seasonings like salt and pepper should be added while whisking the eggs or just before they go into the pan to ensure even seasoning.
Eggs with toon sprouts