8 Common Mistakes People Make When Eating Eggs.

Eggs are the "star" ingredient 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 a bowl or the edge of the stove

Crack eggs on a clean, flat surface (like the countertop) rather than the edge of a bowl. 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 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.

Omelet rice

Letting cooked eggs cool naturally before peeling

This method is time-consuming, laborious, and often leaves the egg white on the shell, leading to waste. The more efficient way is to immediately place the cooked eggs in cold water. As soon as they are cool enough to handle, peel them right away.

Scrambling eggs over high heat

High heat can easily scramble the eggs too quickly, causing them to burn and become tough. It's best to scramble eggs over medium to low heat, gently folding them. This results in eggs that are not overcooked and have a smoother, more tender texture.

Spiced tea eggs

Vigorously whisking the egg mixture before making an omelet

Whisking the egg mixture too vigorously can result in a tough omelet. There's no need to use too much force. If you add a little water or cream while whisking, the omelet will be less likely to stick to the pan and will turn out fluffy and delicious.

Adding salt when poaching eggs

When poaching eggs, 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 produces poached eggs with a more tender texture.

Bitter melon scrambled eggs

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 one. The reason is simple: eggs tend to stick and burn easily.

Adding seasonings at the very end when cooking with eggs

For scrambled eggs and omelets, you should add seasonings like salt and pepper either while whisking the eggs or just before they go into the pan to ensure even flavoring.

Cream puffs