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.
But here at Cooking Light, 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.
Tim Cebula, our senior food editor, takes us through how exactly we’re missing the opportunity to enjoy a perfect egg at home.
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.
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, eggs become glued to the bottom 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 Bread
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.