There’s no better way to start off today than eating eggs for breakfast. Check out these eight tips and tricks for perfect scrambled eggs, omelets, poached eggs, and eggs fried sunny-side up.
Sunny Side Secrets
When frying an egg, the butter or margarine should be very hot before the eggs are added—a drop of water should sizzle when added to the melted butter. However, the heat should be reduced just before the eggs hit the pan. Cook the eggs over low heat until the whites are completely set.
Perfect Yolks on Fried Eggs
Want to get that perfect white film over the yolks of your eggs? Add a couple drops of water and cover the pan just before the eggs are done.
For the Best-Ever Omelet
To make a great omelet or scrambled eggs, be sure the eggs are at room temperature (take them out of the fridge 30 minutes beforehand). Cold eggs are too stiff to make a fluffy omelet. For a super fluffy omelet or scrambled eggs, add ½ teaspoon baking soda for every three eggs.
If you’ve ever gotten eggshell in your bowl of cracked eggs and tried to fish it out with your finger, you know how hard it can be. A better tool than your finger, and even a spoon? An eggshell half that you were able to break cleanly. The edge cuts through the egg whites more easily than other implements.
Your Barista Doesn’t Even Know This Trick
Use your cappuccino maker for a speedy breakfast treat. Place the foamer (not the milk-uptake valve!) into a mug with a beaten egg inside. The steam will cook it into a scrambled egg in seconds!
Fresh is Best for Poaching Eggs
The fresher the egg, the better it is for poaching. The white will be firmer and will help to keep the yolk from breaking. Salt, lemon juice, and vinegar will make egg whites coagulate faster. Add a dash of one of these ingredients to the water before poaching eggs to help them keep their shape.
Get Ready for Poaching
Poached eggs are a terrific treat for weekend brunch, but it can be tricky to get the raw eggs into the pot of boiling water without breaking the yolk. Try using a coffee mug next time. Break the egg into the mug, then partially submerge the mug in the simmering water, giving the eggs a smooth transition to the water.
Mom’s Omelet Secret
The best omelet or scrambled eggs you will ever eat has mustard in it. Just add ¼ teaspoon Dijon mustard for each egg, and mix in when scrambling. The mustard will add a hint of mysteriously delicious flavor to the eggs, as well as making them the perfect consistency.
Image courtesy of Shutterstock.