Photo: Image by Ирина Александрова on Pixabay / Pixabay
Eggs are one of the most basic and nutritious foods that we have at our fingertips, in addition to being the protagonists par excellence of breakfast. The truth is that eggs are the best and healthiest way to start the day with a lot of energy, they are one of the best protein sources of high biological value. A single egg provides six grams of protein and 14 essential nutrients, including vitamins A, B, D, and E, as well as being a wonderful source of calcium, selenium, and iodine. Although the list of nutritional and medicinal properties of eggs is long, one of its greatest qualities lies in its immense versatility. They are a very practical food to integrate into the diet and it is a fact that there are infinite ways to prepare them, that is why in a certain way we might think that cooking them does not require more science. However, on many occasions we make some fairly common mistakes when preparing them that affect their texture and original qualities.
By now we all know that eggs are an essential element in any healthy diet and give rise to numerous preparations, in which they can be the main food or are usually an ingredient. important for creating exquisite and iconic dishes. They are delicious and satisfying: fried, scrambled, steamed, poached or in an omelette, they are always opportune. Not cooking them correctly makes us miss out on enjoying them properly. Based on this, we took on the task of compiling some of the most common mistakes people make when cooking at home, take note and become an expert in the art of cooking eggs at the perfect point.
1. Boiled eggs
According to professional chefs, when it comes to preparing hard-boiled or hard-boiled eggs there are some blunders that guarantee failure. Among the most common are the following aspects:
– Cooking broken eggs
– Cook the eggs in a shallow pot.
– Not adding enough water to the pot
– Do not salt the water
– Cook the eggs in boiling water
– Peel the egg when it’s cold
Do youHow to improve? First things first: when you are preparing hard-boiled eggs, it is most important to select fresh, unhulled eggs. Pot selection is important too, bet on choosing a pot that is deep enough so that the eggs are completely submerged in the water (you will need to cover them by at least two inches). Another of the most decisive steps is to add salt to the water in which you will boil the eggs, the main reason is that the salted water boils faster. Once it reaches the first boil remember that the eggs should be cooked over low heat, since there is a risk that the eggs will break open and overcook when they are boiling violently. Gentle cooking is best to ensure even cooking, for more control: spoon the eggs into the boiling water. Hard-boiled eggs can begin to simmer over low heat or cold water, however lEggs boiled over low heat and medium should start with boiling water. Timing of the eggs is key and begins as soon as the water begins to simmer. For example: a six minute egg is timed as soon as the water comes to a simmer again; only then can we start the cooking countdown. Another example is hard boiled eggs, if you added the eggs in cold water, the time only starts after the water starts to simmer and only then can you start counting for 10 to 12 minutes.
2. Poached eggs
Getting perfect poached eggs is undoubtedly one of the greatest challenges of all varieties of egg preparations. Among the main mistakes that are usually made are the following aspects:
– You do not add vinegar to the cooking liquid
– Keep the water too hot and use a shallow pot
– Do not use fresh eggs
– You use the same bowl to break the eggs
How to improve? Add salt and vinegar to the boiling liquid. Doing this makes the egg protein solidify more quickly and helps prevent the white streaks from spreading all over the place.To ensure that the egg yolk and whites stay as perfect as possible, be sure to break each egg in a separate container. When it’s time to start cooking them, use a pot that is at least six inches deep; This ensures that the final product will have a good “tear” shape, typical of poached eggs. To prepare them: Drop the egg into the boiling water, the egg will sink to the bottom at first and slowly float to the top, forming a kind of sachet. It takes three to four minutes to get a perfectly poached egg. Remember that having more than one poached egg in the water means that the temperature will drop, so it is possible that the eggs need more time to be perfectly cooked. Finally, remove the egg from the pot with a slotted spoon and place it on a paper towel to dry and absorb excess liquids.
3. Fried eggs
A classic of classics are fried eggs, although they are usually the simplest preparations, these are some of the mistakes that you should avoid to prepare some magazine fried eggs.
– Do not use fresh eggs
– Do not use oils or fats
– Do not use a non-stick pan
– Using heat that is too high
– Break the egg directly on top of the pan
CoHow to improve? Fresh eggs are essential for perfectly fried eggs and the reason is simple when an egg ages, the white and yolk get thinner. This means that the white will spread out rather than being compact and thick and the yolk will not sit perfectly on top of the whites. Too it is recommended to use an oil such as clarified butter or butter, it will add a lovely flavor to the cooked eggs. Of course, don’t forget to use a non-stick pan, Eggs should be fried over medium heat – the best temperature for frying eggs is between 255 ° F and 280 ° F. Having high heat means the eggs can brown and blister before being properly cooked in the center. Fried eggs should be shiny and have fully set whites and should not blister or brown, while the yolks should be properly cooked according to personal taste. Avoid breaking the eggs directly on the skillet, first break them into a bowl.
4. Scrambled eggs
Another of the more traditional versions of eggs are scrambled eggs, although they are tentatively the easiest to cook in many cases we usually make quite simple mistakes:
– Mix the cheese and herbs in the bowl with the eggs beforehand
– Do not add broth, water or cream to the scrambled egg mixture
– Cook the eggs over constant high heat
– Not taking the scrambled eggs off the heat at the right time
How to improve? Add a small amount of broth, about two teaspoons per egg, to the beaten eggs. As the water evaporates, the egg will swell. A good tip is toadd milk and cream to the beaten eggs to enrich the final result and they will also be the most fluffy. Two to three minutes before the scrambled eggs are done is the right time to mix in cheese, herbs, or any other add-ons like vegetables and cold cuts. Melt some fat in the skillet over medium heat before pouring in the eggs, they will start to coagulate almost immediately. Then reduce the heat to low and continue stirring the egg mixture. The lower the heat and the more constant its movement, the creamier the scrambled eggs will be. You can also remove the eggs completely from the heat to stir every minute during the cooking process. Lastly, remove the eggs from the heat when they are lightly cooked. AlSawwaf explains that the residual heat from the pan will continue to cook the scrambled eggs, so if you remove them from the heat when they are perfectly cooked, the residual heat will overcook them.
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