The Biggest Mistakes You Make When Cooking Eggs

The Biggest Mistakes You Make When Cooking Eggs

Eggs are an amazing food that, lucky for us,
are readily available by the dozen. An excellent source of protein and other essential
vitamins and minerals, each egg is a self-contained food miracle. But while they seem almost childishly easy
to cook, they can be finicky to deal with, and strategies vary from chef-to-chef. Here is a quick look at common cooking mistakes
made when scrambling, poaching, and boiling eggs. Scrambled screw-ups Scrambled eggs should be simple to make, but
it’s easy to overlook a few basic steps and techniques, and end up making the following
common mistakes. They look super-cool in stock images, but
it’s best not to use an old-fashioned cast-iron skillet to cook scrambled eggs. Yes, it can be done using a properly seasoned
and well-maintained skillet, but unless you’re a cast iron aficionado, your eggs will likely
stick to the pan like crazy. Just use a nonstick pan to prepare your scrambled
eggs and avoid the potential headache. Eggs cook surprisingly quickly, so you never
want to prepare scrambled eggs over high heat. Preheat your pan over medium heat and reduce
it to medium-low once you add the eggs. Yes, Gordon Ramsay does it for his French-style
eggs, but for a firmer American-style scramble, don’t even think twice about cracking directly
into the pan to save washing a dish. This so-called shortcut can result in unattractive,
streaky eggs that are unevenly mixed. Go ahead and use that extra bowl to mix your
eggs well before adding them to the pan. Since eggs cook so fast, you want to move
them around in the pan to create billowy curds. Leaving them there on the heat untouched while
you do something else means a dry crust will form quickly on the bottom. The pan from your eggs will remain hot for
some time after you remove it from the heat source, so you don’t want to leave them there
to linger after they’ve finished cooking. As soon as your eggs are done, transfer them
to a bowl or plate. Poaching problems Poached eggs are beautiful to behold but they
can be challenging to make. By steering clear of a handful of common mistakes,
you can enjoy delicious dishes like eggs Benedict in your home whenever you want. Poaching old eggs causes the whites to separate
into streaky strands. You want to use the freshest eggs you can
when you’re poaching so that the whites stay cohesive, resulting in finished products that
hold together. Poaching eggs requires a gentle touch. You want to avoid cracking the eggs directly
into the water so that you can exercise more control over their entry. We suggest cracking them into small, shallow
bowls and easing them into the water from there. The temperature of your water matters a lot
when you poach eggs. The key is to ease your eggs into the water
when it’s at a gentle simmer, meaning that some small bubbles are noticeable right below
the surface of the water but it’s not roiling. Since you salt your water when cooking pasta,
you may be tempted to do the same when you poach eggs, and some pro chefs like Gordon
Ramsay do. But we’re with Alton Brown on this one. Save the seasoning for when the eggs are finished
cooking. The boiled egg blues Boiled eggs are simple, unadorned beauties,
but their preparation can be problematic. “Is this really happening? He can’t even boil a f—ing egg!” Here’s what not to do. Cold eggs from the refrigerator are more likely
to crack when put into direct contact with hot water. To avoid this, gently place the eggs in an
empty pot, then cover the eggs with cold water. Allowing the eggs to cook the entire time
in boiling water is a surefire way to overcook them. To avoid the disturbing gray yolks of overcooked
eggs, be sure to remove the pot from the heat once the water reaches a boil. Boiled eggs require attention. If you leave your eggs in the hot water for
too long after turning off the heat, the eggs will cook beyond the soft-boiled or hard-boiled
stage and become sad, rubbery little things. Set a timer depending on how cooked you prefer
your eggs. While it may be tempting to immediately peel
your eggs once they’re finished cooking, wait a little. The cooling time allows for the egg to separate
from the shell slightly, making the peeling process less like a massacre.

100 thoughts on “The Biggest Mistakes You Make When Cooking Eggs”

  1. Only a weenie millennials soyboy would not want scrambled eggs in cast iron. And real men eat fried eggs in cast iron where the egg is dropped into at least a half inch very hot bacon grease. Real women cook in cast iron and real men eat food cooked in cast iron. No synthetic chemicals or aluminum oxide to kill you

  2. Step 1: Get a tuna can a cut the the bottom out; put it in the water you're gonna poach your eggs in.
    Step 2: Crack your egg into the can.

  3. The most important part of cooking eggs is the egg. Don't buy those cheap eggs at the store. Find a local farmer and buy free range eggs. The best eggs do not have yellow yolks they have orange yolks.

  4. To cook hard boil eggs put your eggs in the bowl and cold water plus 1tea spoon baking soda put onto stove when water boils lower to a simmer boil eggs for six minutes turn off stove cover eggs let sit on hot stove top for 10 minutes done. Eggs will peal very ez

  5. First off…NEVER EVER USE Crisco for cooking. like Martha was shown doing. It was invented by a German Scientest in WW2 for use as a lubricant for heavy machinery such as tanks and submarines. It's made with Cotton Seed Oil…The only good thing to use Crisco for is to put a wick in the middle of it and use as a candle. It will burn for hours.
    For healthy eggs, you want runny yolks, so DON'T fry them. Either soft boiled, poached or soft scrambled in butter, NOT MARGERINE.
    Two things about scrambled eggs. 1. If you can hear them cooking, your heat is too high and 2. if you can eat them with a fork, they are over cooked.
    Don't worry about Cholesterol. All the white matter in the brain, the sex organs and even Testosterone are made from Cholesterol, and doctor's have no clue as to what the levels of good and bad Cholesterol should be.

  6. Always remember to take the eggs out of their shells before scrambling for that smooth taste and no more crunchiness.

  7. Oh wow!! Now I can sleep tonight, I wasn't "in fashion" frying my eggs in butter, right beside the bacon………hmmm? Actually? I change my mind, you can shove your BS "in fashion" way to cook eggs, I like the way I do eggs. Oh, and here's a shout out (middle finger) to Gordon Ramsey.

  8. Boring …and Gordon does not crack eggs into the pan or season whilst cooking sounds like someone dislikes Gordon Ramsay 🤣

  9. Great video. Could you do one about making toast next, as I have nothing to put the perfectly cooked eggs on. Ps. Please include any recommend toast-buttering techniques in the vid. as I'm new to all this. Many thank. R.

  10. How fucking arrogant of people to assume how other people should do something… I use high heat because I LIKE THE BROWN CRUST on my scrambled eggs… Bottom line is cook'm how you like them and fuck these egg Nazis…

  11. Don't take any notice of this video if you are scrambling eggs. I always break mine straight into a well buttered pan, give them a quick stir and let them cook for maybe 30 seconds and then scramble them. The resulting mix of white and yellow is far from "unappealing" as this video calls them. Also, grind your pepper and mix with salt before you start cooking but don't mix them with the eggs until they are nearly cooked, it will prevent them from going watery.

  12. After watching this video i wonder how did Ramsey got so far, given how bad he screws up with eggs. I wouldn't dare to argue Mashed kitchen knowledge.

  13. Stop using that Chinese junk! Teflon is poison! Cast iron IS the way to go. It's not that much more work to maintain. And it lasts forever, unlike the junk cookware that you throw away and replace every two or three years.

  14. Good grief are you the scrambled egg police I don’t give a dang if they are unattractive it’s not a beauty contest and nonstick pans are no longer safe to use so it’s either stainless or cast iron or an electric griddle


  16. cast iron is easy clean up when cooking eggs. it's called use no-stick spray and cook on hi and don't leave them while cooking. anyne who can't get easy cleanup on cast iron when cooking eggs should not be allowed to cook.
    0:51 into this video and you already earned a thumbs down and I won't watch the rest.

  17. I scramble my eggs in a cast iron skillet, no problem. you have to let the skillet head up then add oil. and will not stick. Safer than teflon skillet.

  18. I'm 67 year old I've been eating eggs ever since I was a kid okay over medium or scramble so is he's going to kill me between now when I'm a hundred fifty or what hello.

  19. We put cling film in cup and twist film to ensure no water gets in,then drop into boiling water and gently boil four 4 mins or until cooked.No mess and loss of egg,just nicely poached egg.

  20. Cast iron is easy, i guess im 50 something and grew up with granny so i have an edge, bacon grease is for eggs anyway

  21. This video is for ideots.
    The maker of video thinks everyone is stupid . Or maybe everyone is stupid and they need videos like this

  22. Im #450. Your an imbecile, telling people to never cook eggs in a cast iron. My tip is not to take tips from mashed.

  23. What bullshit. Cook them like you want to, in whatever pan you like. Stop all this effort of doing things 'right', live your own life.

  24. You are saying 'boiled eggs' when you obviously mean 'hard boiled eggs'! You don't mention egg picks. Those helpfull little tools that you sit the egg on, fat end down, and push gently. A spike then makes a pin-hole in the bottom (into the air space, so the airspace takes up the expansion when the egg hits the heat. So, eggs straight from the fridge are fine, and don't crack when place in simmering water. Excellent explanation of scambled eggs, by the way. Whether served creamy, or bouncy, is a matter for personal taste.

  25. Forgot to mention those hideous eggs in the picture. They still have uncooked slime over the yolks. Yuk, yuk,yuk. Either flip them over for a second or two, or splash hot oil over them.

  26. Scrambling eggs is like making risotto just keep stirring, I use the Ramsay method, crack eggs directly into pan with a knob of butter and as soon at starts to clot remove from the heat, then once it stops clotting back o the heat and so on. I find the trick is to remove from heat just before desired consistency and add crème fraîche to stop it cooking. Season after to taste.

    Americans seem to make scrambled egg more like we make an omelet, its neither right or wrong but the trick is always don't over heat/cook and keep stirring. I agree cast iron isn't the best thing for this retains too much heat and hard to judge when to remove.

  27. some of this is a matter of opinion … i happen to like and prefer my scrambled eggs rustic and streaked with white and even brown brunt stuff from pan if possible …

  28. The biggest mistake people make when cooking and eating, is not doing what i do. Which is ASKING GOD TO BLESS IT TO NOURISH YOUR BODY AND HAVING FAITH TO BELIEVE THAT HE DOES. But of course it want do any good to do that if you DON'T HAVE JESUS CHRIST IN YOUR HEART. Have a nice day and GOD BLESS. ( MATTHEW 6 : 21 ) DENNIS

  29. Do not put pepper on your eggs until the eggs are done cooking.
    If you put pepper on your eggs before they are cooked you cook the pepper and this makes the pepper bitter.
    Iron American Dream on YouTube.
    A song about Harley Davidsons and American heritage.
    Iron American Dream on YouTube.

  30. I've always liked stainless steel. I use butter,I've had eggs in olive oil,which is just as good. I scramble the eggs in a bowl with milk and add chopped scallions,I also add some salt and pepper during whisking.

  31. Enough nonsense about Teflon. According to the American Cancer Society, there is no link between Teflon and cancer. Teflon has been used since the 1940's…plenty of time to discover a link if one existed. Other agents used in non-stick pans are a weak, weak, maybe.

  32. Avoid the potential headache from using natural cast iron pan and use chemical leaching Teflon non stick pan. Haha enjoy that headache

  33. Remembered that's pouches eggs the yolk steel could and this's importantly,because the yolk containing the cholesterols,and not the White's,and all cholesterols food overheating are badly for smaller artery's.Why don'ts you makes yourself a beats eggs,with a pinch of sugar and ( grappa's ) to avoiding possible bacterias.

  34. Crack all of your eggs into a bowl , add a dollop of mayonnaise then whisk, you will get the fluffiest creamy scrambled eggs ever

  35. You don't add salt to water to season, but to raise its boiling point, so you can cook at a higher temperature (in case you are unaware: during a change of aggregate state, all energy added or taken only furthers the change, while the temperature stays the same. Hence, under standard conditions, pure ice water is always 0 degrees celsius until it is either all frozen or all melted and pure boiling water and its steam is always 100 degrees celsius until it is all evaporated or all supplemented (if it was in a closed space). Adding solvents changes said specific temperature -> you add salt to cook at higher temps, not to season the food while cooking

  36. Noelのおかげで視聴率上がったね♡

  37. これ高評価したのタップな気がする、なんとなく

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