The egg is one of the best sources of protein. They are inexpensive, easily accessible and can be served in a variety of ways. Some of the most popular ways to cook eggs are sunny side up, over easy, scrambled, soft boiled and who can forget hard boiled.
When it comes to cooking an egg, you’d think it’s probably one of the most straight forward things you could do in your kitchen: crack it open, drop it in a pan, and let magic do its work.
We all know too well that a perfect egg requires a subtle finesse you might not initially expect. A few quick, mindless choices translate into certain disaster for any kind of egg you might be attempting to cook and enjoy.
Heat’s Too High
Eggs cook (and dry out) quickly. Unless you’re making frizzled fried eggs where you want the edges browned and crunchy, medium heat (or even lower) is just fine for scrambles, omelets, and fried eggs.
Choosing The Wrong Pan
Scrambled and fried eggs do best in a nonstick pan. Preferably, one that’s dedicated to cooking eggs only, and kept in pristine condition. Because once the nonstick-coating starts to deteriorate, the egg can become glued to the bottom of the pan easily.
It’s pretty easy to do — they take less seasoning than you think. And once you do oversalt them, they’re inedible. Season with care, tasting as you go.
Cracking on The Side of the Pan
This method tends to drag shell bits into the raw egg and leaves egg on the outside rim of the pan. Instead, crack on a flat surface: the split will be cleaner and less likely to create shell fragments.
Waiting to Eat Them
Cooked eggs do not get better as they rest. Dig in the moment they hit the plate.
So why not add them to your diet?