Cooking eggs, whether fried or scrambled, is not just a simple task. It’s actually rooted in science.
Kenji Lopez-Alt, an egg whisperer, has written a book called, “The Food Lab: Better Home Cooking Through Science,” and also gives proper advice on how to master the art and science of cooking eggs.
Here’s a list of ways to cook better eggs at home:
1 It all begins with what kind of eggs you buy. Fresh eggs have the best yolks. To determine whether the eggs are fresh or not, check the ‘Julian date,’ which is the three-digit code next to the sell by date. The code is the day of the year when the eggs were packaged and the one closest to today’s ‘day number’ is the best.
2 Practice makes perfect when cracking eggs. For beginners, start by using two hands and then move on to one.
3 It's best to have an idea of what you want your fried egg to be like before even cracking the egg into the frying pan. For a crispy egg, make sure the edges have browned before flipping onto the other side. But there are multiple ways to make fried eggs, including using butter and determining to use high or low heat.
4 Poached eggs are made by first cracking the egg into a wire mesh sieve. Let the thin part of the egg white drip off and then put the egg into a pot of simmering water. Use a spoon to move the egg so it doesn’t get overcooked.
5 Scrambled eggs are an art in themselves. For creamy scrambles, cook with butter and low heat in a nonstick pan. For fluffy scrambles, use high heat, butter and when it foams, stir it around to create larger curds.
6 Boiled eggs are simply putting a whole egg not cracked into boiling water. Older eggs work best. For soft boiled eggs, keep in the pan for 6 minutes and for solid yolks, keep in the pan for 11 minutes.
7 Last but not least: omelets. Beat eggs very well and add a good helping of butter. When the butter is melted, add the eggs and stir them around with high heat.
See the full story and list on Firstwefeast.com