Eggs are the best breakfast food. They’re also a healthier option than other breakfast foods like waffles, pancakes and bagels. Eggs can raise HDL (also known as your “good cholesterol”), and they have many health benefits, including a protein boost, muscle building, bone strength, and reducing inflammation.
Another great thing about eggs are the many different ways you can prepare them. However, eggs can be prepared in many ways.
Are you looking to improve your egg-cooking skills? We talked to Yasmeen recepti AlSawwaf, a chef, about the most common errors people make when cooking eggs. She also shared her tips and tricks for making every kind of egg dish. Find out how to cook an egg the healthiest way.
Mistakes when boiling eggs AlSawwaf states that the most common errors are:
- Cooking cracked eggs
- In a small pot, cook the eggs
- Too little water in the pot
- Salting the water is not recommended
- Boiling eggs
- When the egg is cold, peel it
What to do instead: AlSawwaf advises that you choose uncracked eggs for boiled eggs. It is also important to choose the right pot. She advises that you choose a deep enough pot to allow the eggs to fully sink into the water. “Fill the pot with enough water to cover the eggs by at most two inches.”
AlSawwaf suggests that you salt the water you use to boil the eggs. Salt water boils quicker than water without salt — but not enough to make it boil. AlSawwaf says eggs should be simmered. When eggs are boiling too fast, they can crack or overcook. To ensure even cooking, a gentle simmer is the best. Put your eggs in the boiling water with a slotted spoon. You can boil hard-boiled eggs in coldwater or simmering, but soft- and medium-boiled eggs should be cooked in simmering water.
Timing is crucial. AlSawwaf explained that eggs should be cooked as soon as the water has boiled. She explains that a six-minute egg can be timed once the water has returned to a simmer. Only then can the cooking countdown begin. Hard-boiled eggs are another example. When you add eggs to cold water, the timing begins when the water starts simmering. Only then can you start counting down your ten-to-12 minutes.
Making Mistakes When Cooking Poached Eggs. AlSawwaf states that these are the top mistakes made when poaching eggs.
- Vinegar should not be added to the poaching fluid
- Choose a pot that isn’t deep enough to allow for poaching
- Keep the water hot
- Not using fresh eggs
- Use the same bowl to crack all of your eggs
AlSawwaf suggests that you add vinegar and salt to your poaching fluid. This will speed up the setting of egg protein and prevent streaks from spreading.
To ensure the yolk and whites of your eggs are as perfect as possible, crack each egg into a separate bowl. AlSawwaf recommends using a pot at least six inches in depth to cook your eggs. This will ensure that the final product has a “teardrop” shape. She says, “Drop the egg in the simmering water. The egg will sink to the bottom and then slowly float up on top, creating a teardrop shape.” Perfectly poached eggs take about three to four minutes. The eggs may need to cook for longer if there are more than one egg in the boiling water. The egg should be removed from the pot with a slotted spoon. Finally, place it on a towel to dry.
Eggs should only be fried at medium heat. AlSawwaf recommends frying eggs at a temperature between 255°F and 280°F. She explains that high heat can cause eggs to brown and blister, so it is important to cook the eggs in the middle before they become too hot. Fried eggs should have shiny whites, not browning or blistering. The yolks should also be cooked properly according to your preferences.
AlSawwaf warns against cracking eggs directly in the pan. To ensure that the yolks do not break, you should crack them in a separate bowl.
Sprinkle some water in a pan to make your egg sunny side up. Cover the pan to steam the eggs, and then cook the yolks. AlSawwaf recommends that you flip the egg using a spatula, then butter it until it reaches the desired doneness.