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Eggs have a superior nutritional profile and can easily be prepared in a variety of ways. However, as foolproof as cooking an egg might seem, many people still end up over- or under-cooking this delicate eat. Which is why we’ve rounded up some expert tips for cooking perfect eggs every time, no matter how you like them.
Scrambled
Adding liquid such as milk or water to your eggs before scrambling won’t give them a creamy texture, but could make them wet and overcooked according to the staff of Bon Appétit magazine’s test kitchen. Your best bet is to stir in some crème fraiche after they’re off the stove. This is not the case for dishes like quiche and frittatas, which can be cooked with liquids like milk or water mixed in.
Bon Appétit experts also warn against using a fork to scramble the eggs. Try using chopsticks the next time you want perfect terxture. Egg Farmers of Canada recommends using moderate heat to prevent toughness. And for goodness sakes, don’t overcook!
Boiled/Deviled
These little treats are a favourite at picnics and parties, and while it may seem straightforward enough to simply boil an egg, there are a few things that can still go wrong. Here are some tips that can make this basic preparation easier.
For soft-boiled eggs, Egg Farmers of Ontario advises bringing the eggs to a boil, turning off heat and letting sit to cook for about three and a half minutes. Hard-cooked eggs need 15-20 minutes in the boiled water.
Your eggs should be covered in at least an inch of water before boiling. Avoid using the microwave or you could end up with an “eggrenade” situation like The Nest user Kellybeth124 had.
Using eggs that are not farm fresh makes peeling easier, advises EatingWell. Another trick to get that peel off: run the boiled eggs under cool water after cooking, crack and return to cold water. The shell should slide right off.
Poached
The perfect poached egg in an eggs Benny is a pleasure that can’t be beat, but one small misstep and your egg might be too runny, or too hard.
Egg Farmers Canada’s recipe for a basic poached egg is a simple method even a beginner could have success with. Drop cold eggs into barely simmering water and cook for 3-5 minutes before removing with a slotted spoon to get a soft-poached egg with a slightly runny yolk. Adding a couple drops of vinegar to the water will help the poached egg to stay compact. You can also try poaching your eggs in other liquids, like vegetable broth, for a different taste.
Other tips
Always store your eggs in the body of the fridge where the temperature remains cold enough to prevent spoilage. Health Canada advises that eggs should be cooked to at least 74°C (165°F) to ensure they are safe to eat.
You should also refrigerate any leftovers within two hours after cooking to prevent the growth of bacteria. Also, contrary to what you might have heard, the colour of an egg’s shell has no effect on its nutrition or taste.
Ref:yahoo
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