There are a million ways to ruin an egg. They are delicate creatures that can be damaged easily by overcooking a few seconds, mishandling, adding too much liquid, adding too little liquid, or stored too long in the fridge. But when they’re cooked just right, they’re simple perfection.
1. Boil Before Poaching
A classic Julia Child trick: to help keep the egg’s shape during poaching, boil it for 10 seconds. Remove the egg from the hot water and lower the heat to “simmer” to poach the egg.
2. Bake In A Muffin Tin
You’ll have an entire week’s worth of heat-and-eat omelettes. Throw in two eggs per “muffin” cup if you want to use up a full carton. Bon Appetit has a great recipe.
3. Bake In An Onion Ring
Or bell pepper slice to help eggs retain their shape when cooking on a stove top. Sort of like a “toad in the hole” but instead of a slice of bread, you use a veggie.
4. Skip The Liquid
If making an omelet, don’t add water, milk or cream. The addition of liquid will just make the eggs tough.
5. Test For Freshness
Place egg in a bowl of cold water. If it sinks and lays on its side, it’s super fresh. If it stands on one end, it’s still good. But if it floats, throw it out!
6. Steam Your Fried Eggs
Want to achieve the perfect fried egg? Cook one side of the egg, then add 1/3 cup of water and cover. The steam will cook the top of the egg without having to flip it. Watch a demo .
7. Make Fried Eggs In A Microwave
Or, just nuke the suckers.
8. Peel And Blow
Don’t want to mess around with a messy peeling situation when it comes to hard boiled eggs? Do what Tim Ferris does. Crack each end, peel a bit and blow. Hard. Your egg will fall out of its shell, like you put some sort of spell on it. Check it out.
Most people don’t have a sous-vide machine, but here’s the work-around: coat some plastic wrap with vegetable oil. Placing it over a small ramekin. Crack an egg into the center. Lift the bag and tie it off to make a little sack. Meanwhile, heat some water on the stove. When it boils, reduce to medium. Place the sack into the water and simmer for about three minutes. Ta-dah! You have a faux sous-vide egg.
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