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8 Tricks for Perfect Breakfast Eggs

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.

By
Bruce and Jeanne Lubin
2-minute read

Tips for eggs

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.

Eggshell Hack

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.

For more tips for cooking and food, check out our In the Kitchen board on Pinterest. And don’t forget to sign up for our newsletter and follow us on Facebook for our Tip of the Day!

Image courtesy of Shutterstock.

About the Author

Bruce and Jeanne Lubin

Bruce Lubin and Jeanne Bossolina-Lubin are the proud parents of three boys and more than a dozen books. After saving thousands per year using everyday tips and simple lifehacks, they started their own business in the hopes of sharing their knowledge with others. They have been known to go into their friends' refrigerators to turn their eggs upside down so that they last longer.