Are you cooking with eggs straight from the fridge?
While theyre accessible and affordable, eggs arent always the easiest to work with.
Have you ever been delivered an omelet with brown skin while dining out for brunch?
Credit: Carson Downing
Or perhaps youve dived fork-first into a scramble in which salt is MIA?
Egg mistakes are surprisingly common among home cooksand even many professionals.
As a plan B, he suggests snagging the highest-quality dozen you might find at your supermarket.
Even amidstinflation, eggs are among the mostbudget-friendly sources of protein.
Its worth a few extra pennies to buy eggs that are raised in a sustainable way, Shailes adds.
Its better for the animals and the earth, andresearchsuggests free-range eggs may offer even more nutrition benefits.
While you’re stocking up, be sure toconsider egg size.
Most recipes are, or at least should be, developed with large eggs, Grant-Vose says.
If youre unsure of how your egg stacks up, grab your food scale.
One large egg, out of its shell, should weigh about 50 grams, Grant-Vose advises.
Then as those rise in temp, begin to preheat your pan over low to medium heat.
This gives you quality control, Grant-Vose confirms.
Cranking Up the Heat too High
Have you ever eaten eggs that seemed tough and rubbery?
Or perhaps they taste a bit reminiscent of burnt fats?
They were likely cooked too hot and too quickly, Brekke says.
Just like their shells, whites and yolks are delicate.
Aim to cook the egg gently and evenly over medium or medium-low heat.
We all have different egg preferences, though.
(Andrew Zimmern, for one, loves acrispy-edged frizzled egg.)
Forgetting to Season
Underseasoning is an extremely common egg mistake, Kenny says.
You just need a pinch of salt.
Cooking without tasting is like painting without looking.
Many home cooks tend to overlook the wide array of possibilities eggs offer.
Come appetizer time and cocktail hour,deviled eggsandscotch eggsalways earn rave reviews.
At dinner, dont overlookfried riceorcarbonara.
And for a far-better-than-store-bought sauce, try your hand at homemadehollandaiseor mayonnaise.
