I'm an egg freak. I eat three every day for breakfast. And sometimes 4 quail eggs with it. And in case you were wondering, eggs are good for you and your cholesterol, as long as your trans and saturated fat levels are low for the rest and you don't suffer from genetic cholesterol issues.
So as a product of my egg obsession, I have picked up a few tips to bring you frothy white or creamy yolk success in all your cooking endeavours.
The Perfect Scramble
For restaurant level creamy scrambled eggs, use a small sauce pan instead of sauté pan, extremely low heat, lifting pan off burner now and then to prevent cooking to fast, and constantly whisk eggs inside pan the entire time. This cooking method takes longer, but the result is worth it.
The Perfect Soft Boil
Put eggs in cold water and on stove. Once water starts to boil, wait 3 minutes, the remove from stove, slightly crack egg all around (to let cold water separate membrane from shell for easier peeling) and soak in ice cold water to stop cooking.
The Perfect Semi-Hard Boil
Once Water comes to a hard boil. Cook for 6 Minutes.
Easy Peel Egg
Add salt or baking soda to egg boiling water.
Crack eggs after boiling and before blanching in cold water to lift skin membrane from shell.
Poke a pin through egg shell before boiling to help separate membrane from shell once boiled.
Possibly one of the coolest, almost silliest tricks: Crack eggs into bowl and use an empty water bottle to suck up the yellow... the albumen will naturally drip out of the bottle as the delicate yolk will stay inside. It's really fun too.
Good Egg Bad Egg?
Good eggs sink. Bad ones will slightly float or hover (unless they have a crack in it, and then it could just be an air bubble). Need to know for sure? A bad egg's smell is impossible to miss.
Cooked or Uncooked?
Can't tell if that loose egg in your fridge is cooked or not? Spin it. If it spins on its axis, its boiled, if it wobbles like its a drunk egg, its still raw.
The secret to poaching eggs is not to touch the egg while its cooking, it's all in the preparation. Always add a little salt and a splash of vinegar to the water and let it come to a faint boil where just tiny bubbles stream up, nothing harder. Swirl the water with a spoon and delicately slip the egg that has been cracked into a separate bowl and into the spinning water and wait. The egg white will encase the yolk naturally. Wait a few minutes until slightly solid and lift out of water. Poached eggs can be pre-cooked and slipped back into hot water to warm up before eating.