How To Cook What Are The Common Mistakes When Cooking Eggs - Recipe

Eggs are present in almost every recipe, and as a main dish they are made in minutes, which makes them very popular for a quick dinner during the week. Although you can hardly go wrong with them, see what mistakes you should not make when preparing them.

1. Do not break the eggs

Beating the eggs in a bowl is one of the main conditions in the preparation of an omelet or scrambled eggs. This way you will combine the egg white and the yolk. It is important when cooking an omelet (or scrambled eggs) not to see white pieces, the dish should be an even yellow color.

During whipping, you bring air into them, which makes them fluffy and appetizing. All you have to do is take 1 minute to stir vigorously with a wire.

It is important to beat the eggs just before putting them in the pan, not to stir them and leave them in the bowl until it is time to use them.

2. You don't taste them

Skipping food seasoning is a failure, especially when it comes to eggs! Never forget to add salt to the eggs, but do not do it while stirring, but directly in the pan. For poached eggs, add a little salt to the water in which you boil them.

3. Burn the eggs

Eggs are easy to cook, as you probably know.

Sometimes you want our eggs to be a little crispier, but that's not always the case. Which means you have to cook them in a pan over medium heat, not high heat. The egg whites cook a little faster than the yolks, so if you want a liquid yolk, cook until the egg turns white well, this is the time when you will have a soft-boiled egg. If you want to cook them longer to get a hard yolk, it is best to reduce the temperature so that they can cook evenly.

Frying the eggs should not take more than 5 minutes.

4. Your egg-spreading technique is ... interesting

It is true that poached eggs are the most difficult to prepare and to make them good, you need to make sure that the temperature is correct. Too hot water makes the eggs hard yolks. And insufficient heat spills the protein into long strips. It is best to dissolve 2 tablespoons of vinegar in water, this will help the eggs to be firmer and cook faster to keep their shape.

The water should not boil, but slightly form bubbles. After placing the egg, put a lid on the dish.

Make sure the water is salty.

A common mistake is to knock the egg directly into the pan. Instead, beat the egg in a small bowl and with a spoon whirl and drop the raw egg in the center to pull it out of the water. This technique is another way to keep the egg whole.

5. Put the eggs in a cold pan

Never put eggs in a cold pan! That way, your eggs will most likely stick to the pan. The right way is to heat the teak slightly until the fat warms up, but it should not smoke. Beat the egg and cook on medium heat until desired.

6. You are using the wrong pan

Eggs are like glue, as you yourself felt when protein remains on your hands, or when preparing different recipes, the egg is often used to glue different parts. The protein in the eggs form chemical bonds with the metal in the pan. The non-stick coating interferes with this process, and the addition of a little fat ensures 100% non-sticking of the eggs, which is what you aim for.

If you still don't have a good non-stick pan, use enough fat.

7. Do not use fresh eggs

Over time, the eggs lose their hardness and liquefy, making it difficult to cook. The opposite makes fresh eggs preferred, so you will be sure that when spread, they will retain their integrity.

To check if the egg is fresh, you can dip it in water, if it comes to the surface then it is older. This does not make it unfit for consumption, but in this case it is better to use them for cooking than for spreading or frying.