Cooking Eggs Wrong: 5 Common Mistakes

fresh eggs Chicago

We all love eggs, don’t we? These delicious, easy to make, and cheap form of mouth watering delicacies are not only the pride of one’s breakfast table, but of every other meal as well.

And why wouldn’t they be. There are literally countless ways to prepare a single egg and new recipes can be tried or be invented with each meal. So you don’t ever have to worry about getting bored while eating them. They can be consumed as a side dish, or can be ate as the whole meal. I for one can eat eggs every single day without complain.

Eggs are not just easily available, they are also an excellent source of nutrition for the body. They contain protein, vitamins, and many other minerals that are essential for the body. That’s the reason why bodybuilders eat a ton of eggs with each meal.

And though these soft delicacies are easy to come across and even easier to prepare, there are still some common mistakes that people make that prevent them from experiencing the full extent of their taste. So we from the Chicago live poultry will help you go over 5 of the most common mistakes and even tell you how to over come those mistakes.

Using an Iron Skillet

The first mistake that anyone can easily make and overlook is not using the right pan for cooking eggs. A cast iron skillet is definitely not the ideal dish for cooking, as it will definitely burn the bottom and make your eggs stick to it, leaving a third of the egg inedible and burned. A fresh egg is the last thing you’ll be getting from that.

So it is suggested from the experts at Chicago live poultry and every guy who knows how to cook, that what ever type of egg you want to make, always use a non-stick pan. Like the name says, the egg won’t stick to the pan and what you’ll get is a soft and fluffy egg. Just the way I like it.

Not Using Fresh eggs/Organic eggs

Another really important thing to consider when cooking eggs is their age. I know it doesn’t sound much important at first but let’s take poaching as an example. Poaching requires only fresh eggs because as the eggs age, their whites thin down and becomes less viscous. This causes the white to split into streaky threads as soon as it hits the water. Thus ruining your chances of enjoying a perfect Egg Benedict.

On the other hand, boiling an egg requires it not to be too fresh, as then the whites stick to the shell due to the moisture.

So now you know when to use fresh eggs and when not to. Always be sure to check the dates on the packaging before buying eggs. Give Chicago poultry as try, as we have all the eggs you could ever need.

Poaching mishaps

While we’re on the subject of poaching, let’s talk about how to always get a perfectly poached egg. Some key factors that people miss while poaching are the temperature and how they place the egg into the water.

When we crack an egg right from the shell, it becomes difficult to control its flow, which is why it spreads all over as soon as it meets the water. To prevent that from happening, we usually recommend cracking the egg into a separate bowl. Slowly whisk the water in a clockwise motion while carefully placing the egg in the same direction. This preserves the egg’s structure.

The temperature of the water is the second factor to consider. The egg separates when it is placed in boiling water. When the water begins to simmer, or when little bubbles appear in the water, it is the ideal time to add the fresh egg.

Scrambling mishap

When you think of scrambled eggs, you probably think light and fluffy. Well, If you don’t correct some of these errors, a fluffy egg will be the last thing you get. The first and most crucial thing to remember when scrambling eggs is to keep them moving around in the pan. Otherwise, instead of being fluffy, the end product will be flat and hard. Always have a rubber spatula on hand and keep the hand moving from outward to inward.

Turn off the heat and cover the lid as soon as the egg has set in. Allow it to steam for a few minutes in the residual heat of the pan. The outcome will be silky smooth and fluffy eggs that will melt in your lips as soon as you bite into them. It’s perfect.

Boiling mishaps

Ok, the last thing we have here are some mistakes you might make while boiling eggs. Though it seems like there isn’t much to consider, just throw the eggs in boiling water and it’s ready. Your not really wrong, that will give you edible boiled eggs, but if you really want to taste the utter extent of their deliciousness, then follow these steps.

Never take an egg from the fridge and directly place it in the boiling water. Transitioning from cold to hot will most likely make cracks in the egg shell, causing some of the white to leak through. To avoid this, set the eggs in room temperature water first, then raise the temperature of the water.

Another thing to remember is the timing. If you place the egg in boiling water for too long, the yolk will turn grey and rubbery. The ideal timing to get smooth boiled eggs is somewhere between 6-8 minutes.

Bonus Tips

  • Let the boiled eggs cool down before peeling. A cool egg is much easier to peel and the whites don’t stick to the shell.
  • Always use fresh eggs or organic eggs. Except when boiling.
  • Try shopping from Chicago poultry. Hehe, a little self advertising never hurt anyone.

That is all for today’s article. God bless you and may you have an eggcellent day. Sorry, I had to.

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