Incredible Edible Egg Tips! (Part 2)

hard boiled eggYum! Tonight I’m continuing our tips and tricks with our friend, the incredible edible egg! If you haven’t already, you can read part one here for more great egg facts, tips, ad tricks!

  • Eggs aren’t just for breakfast. Try using them as a more affordable protein for lunch and even dinner.
  • Old eggs are best for hard boiled eggs. As eggs age, the air pocket inside becomes larger, and larger air pockets make hard boiled eggs easier to peel. Place an egg in a bowl of water to determine the age. If it stands straight up, it’s a good age for hard boiled eggs.
  • Use a pastry blender to chop up hard boiled eggs for egg salad. This will give your egg salad a little texture, and it’s much faster and easier than chopping them with a knife.
  • Crack eggs into a bowl or cup and slide them into pan. When cooking more than one egg at a time, the eggs added to the pan first will obviously cook faster. Since seconds matter when frying eggs, you’ll want to make sure they all hit the pan at the same time. Sliding them all into the pan at the same time helps the eggs cook more evenly.
  • Puncture the white of egg when frying. I hate runny, snotty whites in fried eggs, so this is my little cheater trick. Just poke the membrane surrounding the thick albumin – the white – as soon as the egg hits the pan. This helps ensure that the white is cooked and set, and the yolk is still runny.
  • Slide an egg onto the spatula to flip it. Most people try to slide the spatula under the egg, but I almost always end up with a broken yolk this way. Instead, tilt pan at a 45 degree angle and slide the egg onto the spatula. I know it’s a big no-no to use metal utensils in most pans, but I always use a metal spatula when flipping fried eggs, since they’re thinner.
  • You don’t have to flip fried eggs. Just spoon hot butter over the white as it’s cooking. You can also add a little water, cover the egg, and cook it on low for a bit. The egg is done when the whites are set.
  • Remove scrambled eggs from the heat just before they’re done. They will continue to cook in the hot pan even after you pull them off the stove. To avoid overcooking, remove them a few minutes before serving.
  • Don’t let leftover yolks go to waste. When you use a recipe that calls for several egg whites, boil the yolks separately to hard cook them. You can then use them for egg salad or a garnish for garden salads.
  • The secret to making omelettes is leprechaun tears and ground up unicorn horns. At least that’s what I’ve determined, since I still have not been able to make one. If you have any tips for me, I’d love to hear them!


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