Eggs are the "star" ingredient in many home-cooked dishes, yet not everyone is familiar with the proper cooking techniques. Below, the editor has summarized "Common Mistakes in Cooking Eggs" for everyone's reference.
Common Mistakes in Cooking Eggs
Cracking eggs on the rim of a bowl or stove. Choose a clean flat surface (like a countertop, not the edge of a bowl) to crack your eggs. This prevents eggshells from falling into the bowl and causing contamination, and also avoids the waste of egg white when fishing out shell fragments.
Boiling eggs in boiling water. Try not to place 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, heat them slowly over low heat, and then simmer for 3 minutes after the water comes to a boil. Turn off the heat and let them soak for another 5 minutes. This method results in tender egg whites and firm, yet not overcooked, yolks.
Letting hard-boiled eggs cool naturally before peeling. This method is not only time-consuming and laborious but also often leaves the egg white stuck to the shell, leading to waste. The time-saving, labor-efficient, and non-wasteful way 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.
Scrambling eggs over high heat. High heat can easily burn the eggs and make them tough. It's best to scramble eggs gently over medium-low heat, which will result in eggs that are not overcooked and have a smoother, more tender texture.
Vigorously whisking the egg mixture before making an omelette. Vigorously whisked egg mixture tends to result in a tough omelette. There's no need to whisk with too much force. If you add a little water or cream while whisking, the omelette will be less likely to stick to the pan and will be fluffy and delicious.
Adding salt when boiling poached eggs. For poached eggs, it's better to add a little vinegar (not salt) to the hot water (not boiling). After cooking for 3-4 minutes, you can remove the eggs. This method yields a more tender poached egg.
What is the most nutritious way to eat eggs?
Answer: In terms of nutrient absorption and digestibility, boiled eggs are at 99%, scrambled eggs at 97%, lightly fried eggs at 98%, well-done fried eggs at 81.1%, eggs beaten with hot water or milk at 92.5%, and raw eggs at 30%-50%. Therefore, boiled eggs are the best choice, but be sure to chew them slowly, as this affects absorption and digestion.
What should I pay attention to when boiling eggs?
Answer: The correct way to boil eggs is to place them in cold water, heat slowly, and then simmer over low heat for 2 minutes after the water boils. Turn off the heat and let them soak for 5 more minutes. This will give you tender egg whites and firm, yet not overcooked, yolks.
Different boiling times for eggs result in different digestion times in the human body: "3-minute eggs" are slightly runny and the easiest to digest, taking about 1 hour and 30 minutes. "5-minute eggs" are soft-boiled and take about 2 hours to digest. Eggs that have been boiled for too long take 3 hours and 15 minutes to digest. "5-minute eggs" are not only soft and fragrant but also beneficial for nutrient absorption. The American medical community once published a research report stating that 24 adults who ate two soft-boiled eggs daily for six weeks did not see an increase in blood lipids; instead, their levels of beneficial HDL cholesterol increased by 10%.
How many eggs is it best to eat in a day?
Answer: Eggs are a high-protein food. Consuming too many can increase metabolic byproducts and put a strain on the kidneys. Generally, it is appropriate for children and the elderly to eat one egg per day, and for teenagers and adults to eat two eggs per day.