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The right way to cook eggs

The right way to cook eggs

Eggs have a superior nutritional profile and can easily be prepared in a variety of ways. However, as foolproof as cooking an egg might seem, many people still end up overcooking or undercooking this delicate eat. Which is why we’ve rounded up some expert tips for cooking perfect eggs every time, no matter how you like them.

Scrambled

Adding liquid, such as milk or water, to your eggs before scrambling won’t give them a creamy texture, but could make them wet and overcooked according to the staff of Bon Appétit magazine’s test kitchen. Your best bet is to stir in some crème fraiche after they’re off the stove. This is not the case for dishes like quiche and frittatas, which can be cooked with liquids like milk or water mixed in.

Bon Appétit experts also warn against using a fork to scramble the eggs, as this can cause them to become overbeaten. Instead, try using chopsticks the next time you want perfect texture. Egg Farmers of Canada recommends using moderate heat to prevent toughness. And for goodness sakes, don’t overcook!

Boiled/Deviled

These little treats are a favourite at picnics and parties. While it may seem straightforward enough to simply boil an egg, there are a few things that can go wrong. Here are some tips that can make this basic preparation easier.

Your eggs should be covered in at least an inch of water before boiling. Avoid using the microwave or you could end up with an “eggrenade” situation like The Nest user Kellybeth124 had.

For soft-boiled eggs, Egg Farmers of Ontario advises bringing the eggs to a boil, turning off the heat and letting your pot sit to cook for about three-and-a-half minutes. Hard-cooked eggs need to sit for 15 to 20 minutes in the pot after it's been removed from the heat.

Using eggs that are not farm-fresh makes peeling easier, advises Eating Well magazine. Another trick to get that peel off: run the boiled eggs under cool water after cooking, crack and return to cold water. The shell should slide right off.

Poached

The perfect poached egg in an eggs Benny is a pleasure that can’t be beat, but one small misstep and your egg might be too runny, or too hard.

Egg Farmers Canada’s recipe for a basic poached egg is a simple method even a beginner could have success with. Drop cold eggs into barely simmering water and cook for 3 to 5 minutes before removing with a slotted spoon to get a soft-poached egg with a slightly runny yolk. Adding a couple drops of vinegar to the water will help the poached egg stay compact. You can also try poaching your eggs in other liquids, such as vegetable broth, for a different taste.

Other tips

Always store your eggs in the back of the fridge where the temperature remains cold enough to prevent spoilage. Health Canada advises that eggs should be cooked to at least 74°C (165°F) to ensure they are safe to eat.

You should also refrigerate any leftovers within two hours after cooking to prevent the growth of bacteria. Also, contrary to what you might have heard, the colour of an egg’s shell has no effect on its nutrition or taste.