8 common mistakes when eating eggs

Eggs are the "protagonists" in many home-cooked dishes, but not everyone knows how to cook them. Recently, the American food website "Daily Meal" published an article summarizing "Common Mistakes in Cooking Eggs" for your reference.

Crack the egg with a bowl or the edge of the stove

Choose a clean flat surface such as a stove top (rather than the edge of a bowl) to crack the egg. This can prevent the broken eggshells from falling into the bowl and causing contamination, and also avoid the waste of egg liquid by picking out the broken eggshells.

Boiled eggs

Try not to boil eggs in boiling water, otherwise it will not only cause the eggshell to crack and the egg liquid to flow out, but it will also easily burn your fingers. The correct way to do it is to put the eggs in cold water, heat them up slowly, simmer them on low heat for 3 minutes after boiling, and then soak them for another 5 minutes after turning off the heat. The eggs cooked in this way have tender egg whites and solidified but not overcooked egg yolks.

Peel the cooked eggs after they cool naturally.

Peeling the eggshells is not only time-consuming and laborious, but also easily leaves the egg white on the shell, causing waste. A time-saving, labor-saving and waste-free approach is to put the boiled eggs into cold water immediately after taking them out, and peel them as soon as they are no longer hot to the touch.

Scrambled eggs

Stir-frying over high heat can easily burn the eggs and make them hard. It is best to fry the eggs gently over medium-low heat, so that the eggs will not be overcooked and have a smoother taste.

Stir the eggs vigorously before frying the pancake

The omelette made by stirring the egg liquid vigorously will have a hard texture. You don't need to use too much strength when stirring the egg liquid. If you add some water or butter while stirring, the fried omelet will not easily stick to the pan and will be soft and delicious.

Add salt when cooking poached eggs

When poaching eggs, just add a little vinegar (not salt) to hot water (not boiling). After cooking for 3 to 4 minutes, you can take out the eggs. This way the poached eggs will be more tender.

Use an iron pan

A nonstick pan is better for cooking egg dishes than a stainless steel or iron pan. The reason is simple. Once the eggs stick to the pan, they will easily become mushy.

When cooking with eggs, add seasoning last

For scrambled eggs and omelettes, add seasonings such as salt and pepper while stirring the eggs or just before adding them to the pan to ensure even seasoning.